There is more to these cupcakes than meets the eye...
They are pretty as a picture with the cute cupcake liners that Courtney gave me and then the swirl of buttercream icing just seems to call...
The tiny little edible pearls...well they are perfect to tatch off the presentation...
But wait...there is more...a delicious raspberry filling...oh my!
Raspberry-Filled Vanilla Cupcakes:
1 box Duncan Hines Moist Deluxe Vanilla cake mix
3 large eggs
1/2 cup melted butter
1 cup water
Melt the butter in the microwave, then add cake mix, eggs, and water. Mix on low for about a minute then on high for another minute.
How easy is that?
Fill cupcake liners about 2/3 full and bake at 350 degrees for 18-20 minutes
Raspberry Filling:
2 cups frozen, sweetened raspberries, thaw completely (reserving liquid)
To the reserved liquid, add enough water to measure 1 1/4 cups
3 tablespoons corn starch
1 teaspoon lemon juice
In a medium sauce pan, combine the liquid, then whisk in the cornstarch and lemon juice. Heat and stir until mixture boils and thickens (medium high heat)
Cool completely~
Cut out a small cone shaped section in the center of each cupcake and add raspberry filling in the hole. Replace the cone shaped top and then you are ready to frost.
Use the buttercream frosting recipe of your choice and pipe on with a Wilton 1M tip.
These cupcakes are very tasty!
Dale Evans