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

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

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We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

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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

Keep Fillings in Line

Keep Fillings in Line

Here's a tip for adding Duncan Hines frosting or fillings between cake layers. First, pipe a dam of frosting on the outside edge of the bottom cake layer. This prevents the filling from bulging out of the cake after stacking. Then add fruit fillings on top to customize your dessert. Bake on!


Family Recipe cookies chocolate Chip

Family Recipe cookies chocolate Chip

I have bought all the big boxes of cookie mix I could find at Wal-Mart. Then suddenly they were no longer available in the stores. now they are back and the reciepe has changed. I use 2 mixes and bake a thick cookie cake. Was so moist and turned out so golden brown. Now when I do it with the new mix it crumbly. Why did ya'll change it?





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