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So moist. So delicious. And so much more.™

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Cupcakes

Raspberry Tea Cupcakes

Crystal Potter Recipe shared by:
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Sweet, tart and a little mellow. Step outside the box and leave your traditional vanilla cupcakes behind for the day.

  • Hands-On Time:
  • Total Time:
  • Servings: About 24
  • Rating:

Ingredients

  • 1 Box Duncan Hines Classic Yellow Cake Mix
  • 3 Large eggs
  • 1/3 C. Vegetable Oil
  • 1 C. Hot strong brewed unsweetened tea (I use Decaff.)
  • 1/4 C. Raspberry Jam or preserves
  • 1 packet of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • Optional: White chocolate shavings

Baking Instructions

  1. Preheat oven to 350 degrees. Prepare standard cupcake pan with grease or cupcake liners. Set aside.
  2. In a medium bowl beat cake mix, eggs, oil, tea and jam on medium speed for 2 minutes. Pour into prepared pan, filling each well or liner about 2/3 full.
  3. Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean.
  4. Remove pans from oven and place on wire racks to cool completely.
  5. Pour pack of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  6. Spread or pipe frosting onto cooled cupcakes.
  7. Top each cupcacke with white chocolate shavings.

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Tips

Chocolate Dipped Strawberry Cupcakes

Chocolate Dipped Strawberry Cupcakes

First of all I would like to say Thank you very much for the Strawberry Cupcake prize package, so for my daughters birthday in July she wanted cupcakes, so I got my creative juices flowing & came up with these. Mix Strawberry Cupcake mix & fill cups about half full, then mix up Duncan Hines Brownie mix & scoop about 1 tbsp of this mix on top of the cupcake, then bake as directed, Ice with cream cheese frosting & top with Chocolate Dipped Strawberry! I have so many amazing compliments... A must try. Thanks again Holly Cross


instant pudding

instant pudding

for an extra moist cake use a 4oz. box of instant pudding. and a 1/2 cup of extra water and beat until the batter is thick. bake until toothpick comes out clean with a few moist crumbs on it. a lot of times i use the store brand.





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