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Raspberry Cream Cupcakes Recipe

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This recipe for Raspberry Cream Cupcakes is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Duncan Hines Moist Deluxe Cake Mix
1 1/3 cups water
3 large egg whiles
2 Tbs melter butter
2 tsp almond extract
2 tsp vanilla extract
2 6 0z containers fresh raspberries, cut in half or a 16 oz container of fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar - plus extra for dusting
Directions:
Directions:
Spray muffin cups (18) with pam. Preheat oven to 350º. Beat the cake mix, water, egg whites, melted butter, almond and vanilla with a mixer, until well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the muffin cups. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool completely. Using a fork, coarsely mash 1 1/2 containers of raspberries in a madium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold in the raspberries. (Can use strawberries). Remove the cupcakes and cut the tops off of each cupcake. Spoon the whipped cream mixture onto the cupcake bottoms. Place the top on. Dust with more powdered sugar and serve with the remaining berries.

 

 

 

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