*Memorial Day Weekend Collection- Makes 24 cupcakes-Prep Time: 35 min Start to Finish 1 hr 35 min 1 box supermoist white cake mix Vegetable Oil, water and egg whites called for on cake mix box 3/4 cup seedless red raspberry preserves 3 containers (12 oz each) whipped fluffy white frosting 1 tsp intense red gel food color 1/4 tsp royal blue gel food color Decorating Decors-red,white and blue stars or sprinkles coarse white sparkling sugar,if desired Heat oven to 350 degrees (325 F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups. Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups. Add 1 1/2 tsps raspberry jam to each cup; cut through batter with toothpick for swirled effect. Bake 20 min or until toothpick inserted in center comes out clean. Cool 10 min; remove cupcakes from pans to cooling racks. Cool completely. Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes. Sprinkle with stars and sparkling sugar.(Source: General Foods/ConAgra Foods)
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