Raspberry Swirl Cupcakes
Ingredients:
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
12 oz. fresh raspberries
Ingredients:
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
12 oz. fresh raspberries
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting
Directions:
Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Save 1 cup of batter. Fill muffin cups just below 2/3 full. Crush 3 oz of the raspberries and mix with the remaining cup of batter. Put the raspberry batter in a Ziploc bag. Cut off the end (make a small hole) and inject each muffin with raspberry. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
Using a fork, coarsely mash 9oz of raspberries in a medium bowl. Strain the mashed raspberries to get excess juice out. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream. Using 2D pastry tip, decorate the tops of the cupcakes.
1/3 cup powdered sugar, plus additional for dusting
Directions:
Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Save 1 cup of batter. Fill muffin cups just below 2/3 full. Crush 3 oz of the raspberries and mix with the remaining cup of batter. Put the raspberry batter in a Ziploc bag. Cut off the end (make a small hole) and inject each muffin with raspberry. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
Using a fork, coarsely mash 9oz of raspberries in a medium bowl. Strain the mashed raspberries to get excess juice out. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream. Using 2D pastry tip, decorate the tops of the cupcakes.
2 comments:
They are beautiful! Nice job...you certainly didn't get the patience that it takes to decorate from your mah.
these were very tasty....I liked them because they were not too sweet with that touch of raspberry being a little tart. yum
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