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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

Butter

Butter

When adding butter to a recipe soften only slightly unless recipe states otherwise


Always freeze and toast nuts

Always freeze and toast nuts

Nuts stay fresh longer when stored in the freezer. Before using them in a recipe I always toast them in the over, 350 degrees for about 5 to 10 minutes just keep an eye on them and stir them a few times so they don't burn. The 5 to 10 minutes if for FROZEN nuts. If they are not frozen it may only take a few minutes. The heat helps to release the oil in the nuts which results in more flavor for your baked goods.





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