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Cupcakes

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

Using a yard sale baking Pan

Using a yard sale baking Pan

I found a pair of Duncan Hines Tiara Desserts pans at a local yard sale. I bought them both for a buck! When baking pans like this have been cleaned a little too aggressively, the non-stick surface is usually worn off. The easiest way to restore functionality is to wipe the pan down with canola oil and put it into the oven at 325 degrees. Let it sit and bake for about 15 minutes. Then turn the oven off and let the pan cool in place. From then on, your pan will release like it was new!


DIY Confetti Cake

DIY Confetti Cake

Making your own confetti cake is more fun and easier than you think. Just add sprinkles!





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