Ingredients
-
-
18
-
3
-
1/2
-
1
-
-
2
-
1/3
-
1 1/4
-
3
-
1
-
-
1/2
-
1
-
1
Directions
Raspberry Filled Vanilla Cupcakes,Complete with Butter cream Frosting, no words can describe these magnificent cupcakes!!!,These are terrific! And the buttercream recipe is something I will use again and again. I took the buttercream up a notch by using a combination of vanilla and raspberry extract (find it in any grocery store) and tinting it a very very pale shade of pink by adding a very scant few drops of red extract. The tinted frosting made them look professionally prepared – I put the buttercream in a gallon-sized ziplock bag, cut off one corner and used it like a pastry bag. The slight raspberry flavor of the buttercream made the flavor of the filling really pop…do try them this way, you will NOT be disappointed. Perfect for a wedding or baby shower, used mine for Mothers Day and I was proud to serve them.,Love the recipe!!! I made the frosting at 4x’s due to the small amount it made. The raspberry filling needs to be changed. I think that maybe a gelatin would be easier to and you don’t run in to the flavor of cornstarch. Even cut a step out and use freezer jam.
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Steps
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1
Done
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To Make the Cupcakes, Melt the Butter in the Microwave. Add Cake Mix, Eggs and Water to the Butter in Large Bowl.mix on Low For 1 Minute Then Mix on High For 1 Min.pop Them in the Oven on 350 For 20 Minutes.let Cool. |
|
2
Done
|
For Filling, in a Medium Sauce Pan, Combine Water, Sugar, Flour and Lemon Juice and Mix Well.heat and Stir Until Mixture Boils and Thickens.cool Completely!stir in Raspberries. (will Make a Lot!). |
|
3
Done
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to Fill Cupcakes, Cut a Small Round Out, Fill With Raspberry Filling, Then Replace With What You Cut Out. Frosting Will Cover It Up. |
|
4
Done
|
For the Frosting, Beat Together the Butter and Sugar With an Electric Beater. Once Well Combined, Add the Vanilla and Water. Beat Until Smooth and Creamy. |
