CHOCOLATE RASPBERRY RED VELVET CUPCAKES
PREP TIME: 40 MINUTES YIELDS: 24
INGREDIENTS
1 PACKAGE RED VELVET CAKE MIX
1 CUP WATER
1/3 CUP PURE CANOLA OIL
3 LARGE EGGS
1/2 CUPS RED RASPBERRY JAM
FROSTING
1 PACKAGE CREAM CHEESE
2 TABLESPOONS WATER
2 TABLESPOONS CANOLA OIL
1 (12 OZ) MARSHMALLOW FLAVORED TOPPING
1 CUP CHOCOLATE FUDGE FLAVORED FROSTING
DIRECTIONS
HEAT OVEN TO 350 F
1- LINE 24 MUFFIN CUPS WITH PAPER BAKING CUPS. COMBINE CAKE MIX, WATER, OIL AND EGGS IN LARGE BOWL WITH ELECTRIC MIXER UNTIL MOISTENED. BEAT ON MEDIUM SPEED FOR 2 MINUTES. SPOON 2 TABLESPOON BATTER IN BAKING CUPS. PLACE 1 TEASPOON JAM IN CENTER OF BATTER. SPOON 1 TABLESPOON BATTER ON TOP OF JAM.
REPEAT TO MAKE 24 CUPCAKES
2- BAKE 18 TO 22 MINUTES OR UNTIL TOOTHPICK INSERTED NEAR CENTER COMES OUT CLEAN. REMOVE TO WIRE RACK TO COOL COMPLETELY.
3- COMBINE FILLING MIX, WATER, OIL AND MARSHMALLOW TOPPING IN SMALL BOWLE WITH ELECTRIC MIXER ON LOWER SPEED UNTIL SMOOTH. DIP EACH CUPCAKE TOP INTO MARSHMALLOW MIXTURE ALLOWING EXCESS TO DRIP OFF. TURN RIGHT SIDE UP. ALLOW TO SET FOR 30 MINUTES.
4- PLACE 1 CUP FUDGE FROSTING INTO CORNER OF 1 QUART RESEALABLE PLASTIC BAG. MICROWAVE ON HIGH FOR 30 SECONDS. CUT ONE CORNER OFF BAG. SQUEEZE OVER TOPS OF CUPCAKES IN A ZIG-ZAG OR CRISS CROSS DESIGN.