So it’s been awhile. Clearly. Because of that - here’s a nice treat. Giada’s raspberry cream cupcakes. These cupcakes are absolutely phenomenal and easy to make!
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting
Preheat oven to 350 degrees.
Combine first 6 ingredients to make cupcake batter.
Whip the raspberries and whipping cream together to form fresh raspberry whipped cream (see picture below)
When the cupcakes are done baking - let them cook. Using kitchen scissors, cut the cupcakes horizontally and put the fresh raspberry whipped cream in the middle. Put them cupcake back together. When you’re finished with all of the cupcakes, sprinkle powdered sugar on top. Enjoy :)
Hope everyone’s had a great week - looking forward to tomorrow (TGIF).