Raspberry filled cupcakes

by Melissa on February 5, 2008

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.

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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.

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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.  

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