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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

flat cookies

flat cookies

To keep chocolate chip cookies, or any cookies, from coming out flat, use 1/2 tsp of baking powder to the recipe. It does wonders.


olive oil

olive oil

I use vegetable oil in my cakes it makes them more moist.





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