Recipe

Raspberry Cream Cupcakes Recipe

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Ingredients

2 tsps vanilla extract .
1 (18 1/4 oz) box white cake mix (recommended Duncan Hines Moist Deluxe) .
1/3 c powdered sugar, plus extra .
3 large egg whites .
2 (6 oz) containers fresh raspberries, cut in half or 1 (16 oz) container fresh strawberries, coarsely sliced .
2 tsps almond extract .
powdered sugar, for dusting .
1 1/3 c water .
2 tbsps unsalted butter, melted .
1 c heavy whipping cream

Directions

Step #1 Line 18 muffin c with muffin papers.
Step #2 Preheat the oven to 350 degrees F.
Step #3 Using an electric mixer, egg whites, & vanilla extract In a large-ish bowl for 2 mins, almond extract, water, melted butter, beat the cake mix, or until the batter is well mixed.
Step #4 Using about 1/3 c of batter for each ccake, spoon the batter into the prepared muffin c.
Step #5 Bake the ccakes until they are very pale golden on top, about 15 mins.
Step #6 Cool the ccakes completely on a cooling rack.
Step #7 Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl.
Step #8 Beat the cream & 1/3 c of powdered sugar In a large-ish bowl until firm peaks form.
Step #9 Fold the mashed raspberries into the whipped cream.
Step #10 Remove the muffin papers from the ccakes & cut the tops off of each ccake.
Step #11 Spoon the raspberry whipped cream atop the ccake bottoms.
Step #12 Place the ccake tops on the ccakes.
Step #13 Dust with more powdered sugar & serve this with the remaining berries.
Enjoy the Raspberry Cream Cupcakes recipe

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