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Cupcakes

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:

Ingredients


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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Tips

Cutting Even Squares

Cutting Even Squares

To cut brownies into even squares or rectangles, use a ruler to measure and insert toothpicks to mark your lines.


Pastry, cookies etc

Pastry, cookies etc

refridgerate your batter, dough etc before baking - specific to making cookies and pie crust. Also, chill cupcakes prior to frosting. They will be firm and not crumble as much.





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