Raspberry Filled Cupcakes

• 1 pkg. (2-layer size) white cake mix
• 1 cup Kraft Pure Raspberry Jam
• 2/3 cup sour cream
• 2/3 cup icing sugar
• 2 drops red food colouring
• 3 cups thawed Cool Whip Whipped Topping

1. Prepare cake batter and bake as directed on package for 24 cupcakes.
2. Cool 10 min.
3. in pans.
4. Remove to wire racks; cool completely.
5. Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cupcake.
6. Fill holes with raspberry jam, adding about 2 tsp.
7. to each; cover with removed cupcake pieces.
8. Mix sour cream, sugar and food colouring in medium bowl until blended; gently stir in Cool Whip.
9. Use to frost cupcakes.

white cake, sour cream, icing sugar, drops red food colouring, topping

Taken from www.kraftrecipes.com/recipes/raspberry-filled-cupcakes-171814.aspx (may not work)