 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
|
I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.Christine Sohm, Newton, Ontario Ingredients:
1 package white cake mix (regular size) |
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 decorative sprinkles, optional |
Directions:
1. Prepare cake batter mix according to package directions for cupcakes. 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.
2. 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.
3. In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired. Yield: 2 dozen.
|
|