Hands-On Time: 1 hour
Total Time: 1 hour and 45 minutes
Servings: Makes 24 cupcakes
Rating: 4.5 stars
Description:
These raspberry filled cupcakes, topped with white chocolate raspberry frosting, have a surprise in every bite.
Ingredients
1 pkg. Duncan Hines® Classic White Cake Mix
3 large egg whites
2 tbsp. vegetable oil
1 1/3 cups water
1 can Duncan Hines® Frosting Creations™ Frosting Starter
1 packet Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix
1/2 cup Duncan Hines® Comstock® Raspberry Pie Filling
White chocolate curls
Baking Instructions
Preheat oven to 350°F. Place cupcake liners in muffin pans.
Prepare cake batter as directed on package.
Pour batter into cupcake liners, filling them no more than two-thirds full.
Bake 18 to 24 minutes or until toothpick inserted into cupcakes comes out clean. Let cupcakes cool for 5 minutes, then remove from pans and cool completely.
Use paring knife or apple corer to remove a small, 1" deep circle from the center of each cupcake.
Place 1 teaspoon of Duncan Hines® Comstock® Raspberry Pie Filling in the cavity of each cupcake.
Pour packet of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
Frost top of cupcakes with the White Chocolate Raspberry frosting you just created and garnish with white chocolate curls.
Tip:
You can fill your cupcakes with the Duncan Hines® Comstock® Raspberry Pie Filling by using a small spoon or by putting the filling in a piping bag and squeezing it into the center of the cupcake.
Recipe & Image from: www.duncanhines.com
xoxo
Simi
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