Raspberry Lemonade Cupcakes w/ Frosting
- Number of Servings: 27
Ingredients
1 box Betty Crocker SuperMoist lemon cake mix3 eggs1/3 C oil1 packet Kool-Aid lemonade mix1 1/2 C frozen raspberries2 T cornstarch2 large egg whites1 C sugar 1/4 t cream of tartar1/8 t salt1 t vanilla extract
Cupcakes (~27 cupcakes):
Prep the lemon cupcakes according to the Betty Crocker cake mix instructions, mix in 1 packet of lemonade Kool-Aid mix (this will give the lemon cake a really vibrant flavor). Add the batter to cupcake tins.
Bake the cupcakes according to Betty Crocker's instructions.
Raspberry Filling:
In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling.
Mix cornstarch with a small amount of water and stir into raspberries.
Cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
Italian Meringue Icing:
Although this tastes just like a classic 7-minute icing, it’s a lot simpler to make.
Add sugar, water, salt, and cream of tartar to a saucepan.
Bring to a boil; boil till the sugar is totally dissolved.
While the water/sugar mixture is coming to a boil, place the egg whites into a mixing bowl.
Whisk till they’re white and foamy, but not stiff.
With the mixer on high speed, pour the boiling sugar syrup into the bowl in a thin stream. The icing will gradually thicken, and increase in volume.
Stir in the vanilla extract.
Assembly:
Fill the cupcakes with the raspberry filling using pastry bag and a cupcake filling tip.
Spread the icing on the cupcakes. Lift the spreader gently, to leave a peak.
Number of Servings: 27
Prep the lemon cupcakes according to the Betty Crocker cake mix instructions, mix in 1 packet of lemonade Kool-Aid mix (this will give the lemon cake a really vibrant flavor). Add the batter to cupcake tins.
Bake the cupcakes according to Betty Crocker's instructions.
Raspberry Filling:
In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling.
Mix cornstarch with a small amount of water and stir into raspberries.
Cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
Italian Meringue Icing:
Although this tastes just like a classic 7-minute icing, it’s a lot simpler to make.
Add sugar, water, salt, and cream of tartar to a saucepan.
Bring to a boil; boil till the sugar is totally dissolved.
While the water/sugar mixture is coming to a boil, place the egg whites into a mixing bowl.
Whisk till they’re white and foamy, but not stiff.
With the mixer on high speed, pour the boiling sugar syrup into the bowl in a thin stream. The icing will gradually thicken, and increase in volume.
Stir in the vanilla extract.
Assembly:
Fill the cupcakes with the raspberry filling using pastry bag and a cupcake filling tip.
Spread the icing on the cupcakes. Lift the spreader gently, to leave a peak.
Number of Servings: 27
Nutritional Info Amount Per Serving
- Calories: 143.1
- Total Fat: 4.7 g
- Cholesterol: 24.0 mg
- Sodium: 144.4 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 0.5 g
- Protein: 1.2 g
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