HOW TO MAKE SWIRL CUPCAKES RECIPES

Steps:

• Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.

Steps:

• Heat oven to 350ºF. Line 12-cup regular muffin tin with paper cupcake liners.Sift flour, salt, and baking powder together. Set aside. Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing until blended, scraping the sides and bottom of bowl as needed. Beat in vanilla and almond extracts. On low speed, add flour mixture in 3 additions, alternating with the 1/2 cup milk, beginning and ending with the flour. Scrape sides and bottom of bowl to ensure flour is incorporated. Remove 3/4 cup batter to another bowl. To the 3/4 cup batter, add cocoa powder and remaining 1 tablespoon milk. Stir until blended.Spoon the vanilla and chocolate batters into the prepared muffin tins. Use a knife or chopstick to swirl the batters gently. Bake for 20–22 minutes or until the tops bounce back when lightly pressed. Cool in the pan for 3 minutes in the pan, then carefully remove to a wire rack to cool completely. Frost as desired. (Base recipe adapted from Cupcakes! by Elinor Kilyans.)