White cupcakes with raspberry filling and vanilla raspberry butter cream frosting
Course Dessert
Cuisine American
Keyword Butter Cream, Cupcakes, Raspberries
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
15 minutesminutes
Total Time 50 minutesminutes
Servings 24cupcakes
Equipment
OVEN
Electric Mixer
Mixing Bowl, serving bowl , spatula
Ingredients
1boxWhite Cake Mix
4eggwhites
½cupVegetable Oilor as directed on box
1 ¼cupWateror as directed on box
Raspberry Compote Filling
2cups Raspberries
2tbsp.Sugar
¼cupWater
1teaspoonCorn Starch
2ozCream Cheese
Raspberry Vanilla Butter Cream Frosting
1cupButter Softened
4cupsPowdered Sugar
2tbsp.Milk or Cream
2teaspoonVanilla Extract
1teaspoonRaspberry Extract
Instructions
Pre-Heat Oven to 350°
Make cupcakes according to directions on cake box
Allow Cupcakes to completely cool
Raspberry Compote
In a sauce pan add raspberries and sugar and water heat over medium heat mulling /crushing raspberries bring to boil. Turn heat down to simmer and add corn starch to a small amount of cold water (enough to make a paste) stir into raspberries , stir in cream cheese allowing it to melt , stirring until smooth .. Turn heat off and allow to cool
When cool put in a pastry bag and insert in cupcake -do not over fill - frost and top with raspberry
Butter Cream Frosting
In a stand mixer or mixing bowl beat butter on low until smooth -add vanilla extract and raspberry extract
Slowly add powdered sugar and beat on med-high for 3-4 minutes ,add milk or cream a little at a time until desired consistency. Beat addition 2-3 minutes - Fill pastry bag and pipe on to cupcakes. Top with raspberry