RASPBERRY CREAM CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 18 cupcakes
Number Of Ingredients 9
Steps:
- Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
- Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
- Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
- Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
- Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
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Gexe Kabda
kabda-gexe@yahoo.comI made these cupcakes for a party and they were a huge hit! Everyone loved them and asked for the recipe. I will definitely be making them again.
Nur wahid wahid
n@gmail.comThese cupcakes were delicious! The raspberry cream filling was the perfect balance of sweet and tart, and the cupcakes themselves were moist and fluffy.
Ellen Kwapong
ekwapong4@hotmail.comI'm not a baker, but these cupcakes were easy to make and turned out great! I will definitely be making them again.
Aung Moe
aung.moe@hotmail.comThese cupcakes were a bit dry, but the raspberry cream filling was delicious.
Elizabeth Wangechi
ewangechi@gmail.comI made these cupcakes for my daughter's birthday and she loved them! They were easy to make and turned out really cute.
Abu Ibrahim
abu-i28@hotmail.co.ukThese cupcakes were a bit too sweet for my taste, but the raspberry cream filling was delicious.
Karen Furtado Amore
k-a@yahoo.comI'm not a huge fan of cupcakes, but these were really good! The raspberry cream filling was tangy and sweet, and the cupcakes were moist and fluffy.
Daniel Eduards
e23@yahoo.comThese cupcakes were easy to make and turned out great! The raspberry cream filling was a bit runny, but it still tasted delicious.
Syed Forhad
syed-forhad@gmail.comI made these cupcakes for a party and they were a huge hit! Everyone loved them and asked for the recipe. I will definitely be making them again.
Jayden Huffman
huffman.j85@aol.comThese cupcakes were absolutely delicious! The raspberry cream filling was the perfect balance of sweet and tart, and the cupcakes themselves were moist and fluffy. I will definitely be making these again.