Raspberry filled cupcakes

The idea for these cupcakes came from Madelyn07 on the “What’s Cooking?” board. She is brilliant! I was going to wait and make these for Nate’s Birthday, as he loves raspberry filled anything. However, I could not stop thinking about them and decided to make them for the Superbowl instead. I was originally going to make a homemade white cake, but decided just to go with the box mix for ease. The raspberry filling comes from wilton.com and the frosting from allrecipes.com.

 

White Cupcakes with Raspberry Filling

White cupcakes (box mix or your favorite recipe) baked and cooled.

Raspberry Filling

• 1 package (16 oz.) frozen raspberries packed in sugar, thawed (I could not find this size package or raspberries packed in sugar, so I measured out 2 very full cups of plain frozen raspberries and thawed with 1/4 cup of sugar)
• 1/3 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon lemon juice

Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture.Makes about 2 cups.

I filled the cupcakes using the cone method. I had never done this before and it took a couple times to get the hang of, but that is the beautiful thing about frosting, it covers everything up! Here are the cupcakes before frosting them.

Fluffy White Frosting

• 1 cup white sugar
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 2 egg whites
• 1 teaspoon vanilla extract

In a saucepan, stir together the sugar, water and cream of tarter. Cook over medium-high heat until the sugar is dissolved and mixture is bubbly.

In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes.