Raspberry Cream Cupcakes


1 Box White Cake Mix

1 1/3 cups Water 

3 Large Egg Whites

2 T Butter, melted 

1 1/2 t Almond Extract

2 t Vanilla Extract 

1 Container Fresh Raspberries

1 Cup Heavy Whipping Cream 

1/3 Cup Powdered Sugar, plus additional for dusting


Preheat oven to 350 degrees. Beat cake mix, water, egg whites, melted butter, almond extract, and vanilla extract for 2 minutes. Using about 1/3 cup of batter for each cupcake, spoon batter into prepared muffin tin. Bake cupcakes until they are very pale golden on top, about 15 minutes. 

Beat together cream and 1/3 cup powdered sugar until firm peaks form. Coarsely mash raspberries and gently fold into whipped cream When cupcakes are completely cooled cut tops off each cupcake. Spoon raspberry whipped topping onto cupcake bottoms. Place cupcake tops on the filled cupcake. Dust top with more powdered sugar. 

Decorating Tips: 

Make your fresh whipping cream match your holiday. Ex: instead of raspberries -- add a small amount of fresh lime juice and some green food coloring for St. Patricks Day.

Use regular paper to cut out small heart, shamrock, season appropriate shape-- place over top of cupcake before dusting with powdered sugar. Carefully remove cut out, to leave a cute heart on the top of your delicious cupcake. 

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