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WHITE CHOCOLATE RASPBERRY CUPCAKES

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DUNCAN HINES RECIPE

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Ingredients

  • 1 pkg. Duncan Hines® Classic White Cake Mix
  • 3 large egg whites
  • 2 tbsp. vegetable oil
  • 1 1/3 cups water
  • 1 can Duncan Hines® Frosting Creations™ Frosting Starter
  • 1 packet Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix
  • 1/2 cup Duncan Hines® Comstock® Raspberry Pie Filling
  • White chocolate curls

Details

Preparation

Step 1

1.Preheat oven to 350°F. Place cupcake liners in muffin pans.

2.Prepare cake batter as directed on package.

3.Pour batter into cupcake liners, filling them no more than two-thirds full.

4.Bake 18 to 24 minutes or until toothpick inserted into cupcakes comes out clean. Let cupcakes cool for 5 minutes, then remove from pans and cool completely.

5.Use paring knife or apple corer to remove a small, 1" deep circle from the center of each cupcake.

6.Place 1 teaspoon of Duncan Hines® Comstock® Raspberry Pie Filling in the cavity of each cupcake.

7.Pour packet of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.

8.Frost top of cupcakes with the White Chocolate Raspberry frosting you just created and garnish with white chocolate curls.

Tip:
1.You can fill your cupcakes with the Duncan Hines® Comstock® Raspberry Pie Filling by using a small spoon or by putting the filling in a piping bag and squeezing it into the center of the cupcake

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