Newly arrived at Pearl River Mart Foods are Cho's Bakeshop mixes, and we're already eating them up! Check out the recipe below.

Ingredients

1 package Cho’s Bakeshop Vanilla Cupcake Mix

For the mix:

• 2 large eggs
• ½ cup canola or avocado oil
• ½ cup buttermilk (or ½ cup milk with 1 tsp rice vinegar)
• 1 tsp vanilla extract, optional

Additionally:

• 2 tsp ceremonial grade matcha
• 8 oz fresh strawberries + extra to decorate the cake, optional
• 2 Tbsp raw cane sugar
• 2 Tbsp powdered sugar
• 1 Tbsp lemon juice
• 1 tsp cornstarch

Recipe

1. Preheat the oven to 350°F.
2. Mix the batter according to package directions, reserving 3 Tbsp of the cupcake flour mix for the strawberry-flavored batter (see below). Divide the mixture evenly into 3 bowls. 
3. Puree the strawberries. Add 2 to 3 tablespoons of the puree and stir to combine. It will be runny — add the reserved flour mix for a thicker consistency.
4. In the second bowl of batter, stir in the matcha powder until well combined. 
5. Oil a loaf pan and drizzle in the batter in layers, alternating the colors. Insert a small spatula or spoon handle into the batter and zigzag first the length, then the width of the loaf pan to create a marble pattern. 
6. Bake for 35 to 40 minutes. Test doneness with a toothpick. If it comes out clean, it’s done, otherwise bake for 3 to 5 more minutes. 
7. Prepare the strawberry glaze in a small saucepan with the remaining strawberry puree, sugar, powdered sugar, lemon juice, and cornstarch. Stir to combine evenly. Simmer at medium-low heat for 10 to 15 minutes until thickened. Let cool. 
8. Let the loaf cool for 10 minutes before turning it out onto a plate or cooling rack. Drizzle the strawberry glaze on top of the loaf and decorate with fresh strawberry slices, if using.

Enjoy!