Raspberry Swirl Cupcakes
I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.—Christine Sohm, Newton, Ontario
* 18 Servings
* Prep: 20 min.
* Bake: 20 min.
Ingredients
* 1 package (18-1/4 ounces) white cake mix
* 1/4 cup raspberry pie filling
* 1/2 cup shortening
* 1/3 cup 2% milk
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 3 cups confectioners' sugar
* Fresh raspberries and mint, optional
Directions
* Prepare and bake cake mix according to package directions. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; Cut through batter with a knife to swirl.
* Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt and confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and mint if desired. Yield: about 1-1/2 dozen.
Raspberry Swirl Cupcakes published in Country Woman January/February 2003, p35
I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.—Christine Sohm, Newton, Ontario
* 18 Servings
* Prep: 20 min.
* Bake: 20 min.
Ingredients
* 1 package (18-1/4 ounces) white cake mix
* 1/4 cup raspberry pie filling
* 1/2 cup shortening
* 1/3 cup 2% milk
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 3 cups confectioners' sugar
* Fresh raspberries and mint, optional
Directions
* Prepare and bake cake mix according to package directions. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; Cut through batter with a knife to swirl.
* Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt and confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and mint if desired. Yield: about 1-1/2 dozen.
Raspberry Swirl Cupcakes published in Country Woman January/February 2003, p35
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