Raspberry Filled Vanilla Cupcakes with Butter Cream Frosting

Name: Raspberry Filled Vanilla Cupcakes with Butter Cream Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 118 milliliters butter, melted; 237 milliliters real butter (not margarine) *room temperature; 3 Large Eggs; 6 Tbsps flour (or 3 T. corn starch – I didnt have corn starch); 24 servings paste food coloring; 59 milliliters 1/4 – 1/3 cup heavy whipping cream; 1 teaspoon lemon juice; 2 full cups frozen unsweetened raspberries, thaw with 1/4 cup sugar (or thaw sweetened raspberries with out adding sugar, unsweeted was what I had on hand); 946 milliliters powdered (confectioners) sugar; 1 pinch pinch of salt; 79 milliliters sugar; 1 teaspoon vanilla; 237 milliliters vegetable shortening; 237 milliliters water

The recipe Raspberry Filled Vanilla Cupcakes with Butter Cream Frosting could satisfy your American craving in roughly 45 minutes. This recipe covers 2% of your daily requirements of vitamins and minerals. This dessert has 297 calories, 1g of protein, and 22g of fat per serving. This recipe serves 24. A mixture of butter, real butter *room temperature, paste food coloring, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 350° and place 24 cupcake papers in a muffin pan.Melt the butter in the microwave.

Ingredients you will need

Cupcakes

Butter

Equipment you will use

Muffin Tray

Microwave

Oven

Add cake mix, eggs and water to the butter in large bowl and mix on low for 1 min. Then, mix on high for 1 min. (your batter should be thick and creamy - not thin and runny like it is when you follow the box instructions)Fill cupcake papers – tip: use an icecream scooper! – One scoop is just the right amount per cupcake!

Ingredients you will need

Cake Mix

Ice Cream

Cupcakes

Butter

Water

Egg

Equipment you will use

Bowl

Place cupcakes on middle rack in the oven for 20 minutes (or until inserted toothpick comes out clean)

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Let cool.In a medium sauce pan, combine water*, sugar, flour and lemon juice and mix well. If there is any juice in your raspberries, drain the juice and add to water = 1-1/4 liquid. (I didn’t have much juice at all, but if you by sweetened raspberries, they may yield more sauce.)

Ingredients you will need

Lemon Juice

Raspberries

All Purpose Flour

Juice

Sauce

Sugar

Water

Equipment you will use

Sauce Pan

Heat and stir until mixture boils and thickens.Cool completely.Stir in thawed raspberries.Yields approximately 2 cups of filling.(I made 1/2 of this recipe because I didn’t want to fill all of my cupcakes.)

Ingredients you will need

Raspberries

Cupcakes

Bake cupcakes and cool completely

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Cut out a small cone shaped section in the center of the cupcake add raspberry filling to the hole replace the tops (just do the best you can- they don’t have to be perfect) Now they are ready to frost.Thoroughly cream butter and shortening . Beat in the vanilla.

Ingredients you will need

Shortening

Raspberries

Cupcakes

Vanilla

Butter

Cream

Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute.If you wish to add color to your frosting, like I did, use the gel paste food coloring. It’s stronger and more vibrant.

Ingredients you will need

Whipping Cream

Food Color

Frosting

Sugar

Equipment you will use

Bowl

Add frosting to a pastry bag with your favorite tip and frost! I only filled 1/2 of my cupcakes, so I frosted the filled cupcakes in white frosting with sprinkles….the cupcakes with the pink and yellow frosting do not have filling.

Ingredients you will need

Sprinkles