Chocolate Raspberry Cupcakes:
Chocolate Raspberry Cake:
21 oz can raspberry pie filling
¼ cup sour cream
3 eggs
1 teaspoon vanilla
Devil’s Food Cake Mix
1 teaspoon cinnamon
½ teaspoon baking soda
(high altitude, add 1/4 cup flour)
(high altitude, add 1/4 cup flour)
Raspberry Buttercream:
8 oz cream cheese
½ cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1/3 cup frozen raspberries, thawed and strained
Directions:
In large bowl, lightly beat eggs with vanilla and add raspberry/sour cream mixture.
Add cake mix, cinnamon, and baking soda. (For easy mixing, sift cake mix before adding.)
Fill liners ¾ full and bake for 12-14 minutes. (These bake faster than other cupcakes, be careful!
Buttercream: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla and raspberry puree. Adjust consistency using powdered sugar and puree.
Pipe onto cooled cupcakes and top with fresh raspberries or chocolate pieces.
Preheat oven to 350 degrees and line pans with cupcake
liners (yield=24).
2 Puree raspberry pie filling with sour cream in blender.In large bowl, lightly beat eggs with vanilla and add raspberry/sour cream mixture.
Add cake mix, cinnamon, and baking soda. (For easy mixing, sift cake mix before adding.)
Fill liners ¾ full and bake for 12-14 minutes. (These bake faster than other cupcakes, be careful!
Buttercream: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla and raspberry puree. Adjust consistency using powdered sugar and puree.
Pipe onto cooled cupcakes and top with fresh raspberries or chocolate pieces.
I originally found the recipe HERE after pinning it on Pinterest. AND you can follow me on Pinterest...since I post some pretty yummy recipes once in awhile;)
