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White Chocolate Raspberry Cupcakes

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These raspberry filled cupcakes, topped with white chocolate raspberry frosting, have a surprise in every bite.

  • Hands-On Time: 45 Minutes
  • Total Time: 1 Hour 35 Minutes
  • Servings: 18 Cupcakes
  • Difficulty: Pretty Easy
  • Rating:


Baking Instructions

  1. Preheat oven to 350°F. Place 18 paper liners in muffin pan(s).
  2. Combine cake mix, water, oil and egg whites in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Spoon batter evenly into prepared pan(s).
  4. Bake 18 minutes or until toothpick inserted in center comes out clean.
  5. Cool cupcakes completely on wire rack. Make a 1-inch deep hole in center of each cupcake. Fill hole with raspberry pie filling.
  6. Blend frosting with white chocolate and food colors in medium bowl.
  7. Spread frosting on cupcakes and garnish, if desired, with white chocolate curls.

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Why no recipes using your peach pie filling to make a regular peach pie!!!!

Why no recipes using your peach pie filling to make a regular peach pie!!!!

Please show more recipes of your own instead of waiting for customers to submit theirs. I've wasted so much time looking on this site for a simple recieve since I bought your product. It seems as if I should have bought another brand which would insure recipes I need for their product! So now your product will sit in my cabinet and when asked what I used in my pie, the answer will not be you however I will mention how unprepared you were when I needed a recipe using your product. Thanks for wasting my time. I am nit happy or impressed with this product and will let others know why.

Cutting Brownies

Cutting Brownies

Use a plastic knife to cut brownies. The brownie wont stick to the knife and you will get a clean cut every time.

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