Cupcake Countdown...4 to go!

Cupcake #4

These raspberry filled cupcakes, topped with

 white chocolate raspberry frosting, have a

 surprise in every bite.

White Chocolate Raspberry Cupcakes

Ingredients

• 1 pkg. Duncan Hines® Classic White Cake Mix
• 3 large egg whites
• 2 tbsp. vegetable oil
• 1 1/3 cups water
• 1 can Duncan Hines® Frosting Creations™ Frosting Starter
• 1 packet Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix
• 1/2 cup Duncan Hines® Comstock® Raspberry Pie Filling
• White chocolate curls

Baking Instructions

1. Preheat oven to 350°F. Place cupcake liners in muffin pans.
2. Prepare cake batter as directed on package.
3. Pour batter into cupcake liners, filling them no more than two-thirds full.
4. Bake 18 to 24 minutes or until toothpick inserted into cupcakes comes out clean. Let cupcakes cool for 5 minutes, then remove from pans and cool completely.
5. Use paring knife or apple corer to remove a small, 1" deep circle from the center of each cupcake.
6. Place 1 teaspoon of Duncan Hines® Comstock® Raspberry Pie Filling in the cavity of each cupcake.
7. Pour packet of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
8. Frost top of cupcakes with the White Chocolate Raspberry frosting you just created and garnish with white chocolate curls.

9. Tip:

1. You can fill your cupcakes with the Duncan Hines® Comstock® Raspberry Pie Filling by using a small spoon or by putting the filling in a piping bag and squeezing it into the center of the cupcake.

Thank you to DuncanHines.com for this beyond amazing recipe!!!

Enjoy happy bakers!

xoxo

Katherine