Double Raspberry Cream Filled Cupcakes Recipes

Steps:

• Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
• Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
• Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
• Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
• Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

Steps:

• To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
• For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
• To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
• For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.