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White Chocolate Chip Raspberry Cupcakes

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  • Hands-On Time: 40 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: 20 cupcakes
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 package Duncan Hines® Classic White Cake Mix
  • ⅔ cup milk
  • ⅓ cup vegetable oil
  • 3 egg whites
  • 2 Tbsp. all-purpose flour
  • 1 cup white chocolate chips
  • 2 container (6 oz. each) fresh raspberries
  • 1 container Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
  • 4 drops red food color
  • 2 drops blue food color
  • White chocolate curls, optional

Baking Instructions

  1. Preheat oven to 350°F. Place 20 paper liners in muffin pan(s).
  2. Prepare cake mix with milk, oil, egg whites and flour in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Stir in white chocolate chips by hand. Spoon batter evenly into prepared pan(s). Gently press 2 to 3 raspberries into center of each cupcake.
  4. Bake 18 minutes or until toothpick inserted in center comes out clean.
  5. Cool cupcakes completely on wire rack
  6. Blend frosting with reed and blue food colors.
  7. Spread frosting on cupcakes. Garnish with remaining fresh raspberries and if desired, white chocolate curls.

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Tips

Secret to non-sticking frosting!

Secret to non-sticking frosting!

Do you hate when you frost and the top of your cake rips? Well here is your tip. Dip your spatula ( i am not a very good speller) or knife and let it sit in warm water for at least 5-10 minutes. That way your cake or what ever your cooking cools. Keep re-dipping your utensil before you spread. That way your cake won't tear or rip. Enjoy baking! CookinGal


Keep cakes from sticking to cake pans

Keep cakes from sticking to cake pans

I always line my cake and brownie pans with parchment paper. Even teflon coated pans will sometimes stick if you're baking a dense cake such as chocolate. Parchment paper will allow your cake to slide right out. Guaranteed!





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