- 12
- 20 mins
- 50 mins
Ingredients
- 1 package (2-layer size) white cake mix
- 1 tablespoon plus 2 teaspoons McCormick® Raspberry Extract , divided
- 24 drops McCormick® Red Food Color
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1/2 cup (1 stick) butter, softened
- 4 cups confectioners' sugar
- 5 tablespoons heavy cream
Preparation
Step 1
Preheat oven to 350* Prepare cake as directed on package. Remove 11/2 cups of batter to medium bowl. Stir in 1T raspberry extract and red food coloring. Pour into 8" square pan. Reserve maining batter.
Bake 12 minutes or until toothpick inserted in center comes out clean.Cool on wire rack. Cut out 12 heart shapes with 1 inch heart shaped cookie cutter. Set aside.
Stir vanilla into reserved batter. Pour 1/2 of the batter evenly into 12 paper lined muffin cups. press 1 cake heart vertically into center of each muffin cup. Bake 15-18 minutes or until top of cupcake is set. Cool cupcakes on wire rack.
Meanwhile, beat butter and remaining 2 teaspoons raspberry extract in large bowl until light and fluffy. Gradually addconfectioners sugar alternately with cream, beating well after each addition and scraping sides and bottom of bowl frequently. Frost cooled cupcakes with frostong.