Raspberry Cupcakes
- 1 box (18.25 Oz. Box) White Cake Mix, Plus Additional Required Ingredients Specified In The Mix Package (typically Water, Eggs, And Oil)
- 16 ounces, fluid Raspberry Preserves, Divided
- 4 Tablespoons Flour
- 1/2 cups Heavy Whipping Cream
- 1 cup Butter, Softened
- 1/2 cups Vegetable Shortening
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- Make cake per box directions (you'll typically need water, eggs, and oil, as directed in mix package). Before pouring into the cupcake mold, add 1 cup of raspberry preserves and stir until incorporated. Pour into cupcake molds and bake according to box directions.
- While cupcakes are cooling, add the flour to the heavy cream and microwave for 1 minute. Place in the refrigerator or freezer to cool. Take the softened butter and vegetable shortening and mix until combined. Add powdered sugar and vanilla extract. Beat on medium speed for 6-8 minutes. Once the heavy cream mixture is cooled, add to the buttercream and beat on medium speed for 10 minutes. When the mixture has about 4 minutes left, add in the rest of the raspberry preserves and continue beating the mixture.
- Place buttercream into pastry bags and pipe onto cooled cupcakes.
white cake mix, preserves, flour, cream, butter, vegetable shortening, powdered sugar, vanilla
Taken from tastykitchen.com/recipes/desserts/raspberry-cupcakes-2/ (may not work)