CUPCAKE CONTAINERS RECIPES
RASPBERRY CREAM CUPCAKES RECIPE | GIADA DE LAURENTIIS ...
Provided by Giada De Laurentiis
Categories dessert
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 18 cupcakes
Number Of Ingredients 9
Steps:
- Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
- Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 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 raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm 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. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
M&M SNACK MIX - TASTE OF HOME: FIND RECIPES, APPETIZER…
This colorful snack mix, shared by Billie Blanton of Kingsport, Tennessee, will satisfy a "sweet tooth" or "salty tooth"!
Provided by Taste of Home
Categories Snacks
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 11 cups.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large bowl. Transfer to airtight containers; store in a cool, dry place.
Nutrition Facts : Calories 226 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 68mg sodium, CarbohydrateContent 29g carbohydrate (20g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
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RASPBERRY CREAM CUPCAKES RECIPE | GIADA DE LAURENTIIS ...
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Reviews 4.7
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Cuisine italian
Reviews 4.7
Total Time 1 hours 15 minutes
Category dessert
Cuisine italian
- Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
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