Raspberry Cream Cupcakes
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INGREDIENTS 1 (18.25-ounce) box white cake mix (I like Duncan Hines Moist Delux)
1-1/3 cups water
3 large egg whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or fresh strawberries, chopped
1 (16-ounce) container
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dustingLine 18 muffin cups with muffin papers. Preheat the oven to 350 degrees.
Using an electric mixer, beat the cake mix, water, egg whites, melted butter, and almond and vanilla extracts in a large bowl for 2 minutes, or until the batter is well blended. Using 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
Using a fork, coarsely mash 1-1/2 containers of raspberies in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until stiff peaks form. Fold the mashed raspberries into the whipped cream.
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake, set tops aside. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops back on the cupcakes. Dust with more powedered sugar and serve with the remaining berries.
Makes 18 cupcakes