RASPBERRY CUPCAKES WITH CAKE MIX RECIPES

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EASY CAKE MIX CUPCAKES RECIPE: HOW TO MAKE IT



Easy Cake Mix Cupcakes Recipe: How to Make It image

For this recipe, there are no rules. The only thing required is a creative imagination. For accompanying recipes and decorating tips visit Spring Has Sprung. —Karen Tack, Riverside, Connecticut

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 dozen.

Number Of Ingredients 7

1 package white cake mix (regular size)
1 cup buttermilk
4 eggs
1/3 cup canola oil
1 can (16 ounces) vanilla frosting
Assorted colors paste food coloring
Assorted candies and decorations: spice gumdrops, regular and miniature M&M's, nonpareils, cake decorations, spearmint leaves, coarse and colored sugar, colored jimmmies and miniature marshmallows

Steps:

  • In a large bowl, combine the cake mix, buttermilk, eggs and oil. Beat on low speed just until moistened. Beat on high for 2 minutes. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Tint frosting with food coloring. Frost cupcakes and decorate as desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

RASPBERRY BAKEWELL CAKE RECIPE | BBC GOOD FOOD



Raspberry bakewell cake recipe | BBC Good Food image

This simple almondy cake is a great way of using up pick-your-own raspberries

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 9

140g ground almond
140g butter, softened
140g golden caster sugar
140g self-raising flour
2 eggs
1 tsp vanilla extract
250g raspberry
2 tbsp flaked almond
icing sugar, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
  • Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.

Nutrition Facts : Calories 411 calories, FatContent 28 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 3 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.5 milligram of sodium

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