Monday, April 18, 2011

Raspberry Filled Vanilla Cupcakes

French Vanilla Cupcakes
1 box Duncan Hines Moist Deluxe French Vanilla Cake Mix
3 Large Eggs
1/2 cup butter, melted (not margarine)
1 cup water

Directions:
Melt butter in microwave
Add cake mix, eggs, butter and water in large bowl
Mix. The batter will be nice and thick.

Bake at 350 for 20 minutes.
While cupcakes are cooling, make Raspberry filling.

Raspberry Filling
2 cups frozen unsweetened raspberries
1/3 cup sugar
1-1/4 cup water
6 tbsp flour
1stp lemon juice

In Medium sauce pan, combine water, sugar, flour and lemon juice. Mix Well.
Heat and stir until mixture boils and thickens.
Cool completely.
Then stir in thawed raspberries.
(Yields approx 2 cups of filling)

Filling your cupcakes
Cut out small, cone shaped section in the center of the cupcake.
Add Raspberry filling to the hole, and place the cut out cone section back on.
Now they are ready to frost!

Butter Cream Frosting (SO GOOD!)
1 cup real butter (not margarine) room temperature
1 cup vegetable shortening
Pinch of Salt
1 tsp vanilla
5 cups powdered (confectioners) sugar
1/3 cup heavy whipping cream
Optional: Food coloring

Thoroughly cream butter and shortening. Beat in vanilla and salt. Add sugar, one cup at a time until blended. When the sugar is completely mixed add the whipping cream.

Frost and enjoy! See here.

2 comments:

  1. I want to take a class too! How fun! Looks yummy!!

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  2. Hello,
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    Kisses
    Alice Dias


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