Basil Cupcakes with Strawberries, Balsamic Shallot and Black Garlic Sauce
1/2 Cup vegetable oil
1 Cup sour cream
1 Package White Cake Mix
1 Package (3.5 ounces) Instant Vanilla Pudding Mix
2 Tbsp Finely Chopped Fresh Basil
1 Jar Bellisari's Balsamic Shallot and Black Garlic Spread
1/4 Cup White Sugar
1 Pint Fresh Strawberries hulled and quartered
Preheat oven to 350 degrees.
Place the cupcake liners in the pan.
Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
Pour batter evenly into the liners. Bake until the cupcakes are lightly browned at the edges and the toothpick inserted into the thickest part of the cake comes out clean, 30 mins.
Let the cupcakes cool in pan for 20 mins.
Stir Bellisari's Balsamic Shallot and Black Garlic Spread with the sugar in a saucepan over medium heat. Bring mix to a simmer and add strawberries until coated and softened
To serve, spoon berry mix over cake.