Recipe by Liz Bensman
"I made these cupcakes for my step-daughter's engagement party and they were a huge hit!"
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1 (18.25 ounce) package
vanilla cake mix
white chocolate chips
milk, or as needed
Made this last night for a dinner party and they were a big hit! May suggest adding a little more cornstarch, the rasberry filling was still a little on the runny side but they were great!
These were good. The only problem I had with them was the filling was too runny, but I mixed it in with the icing and it worked fine.
The cupcakes were amazing. My package of raspberries only weighed 6oz and I doubled the amount of corn starch, but other than that made as directed and they were perfect. Fun to make and better to eat. Thanks for sharing!
These are great. However, after doubling the cornstarch as suggested by others, the filling was the perfect consistency but a little gritty. My daughter suggests substituting tapioca for the cornstarch. I will do this next time because they are really worth the time and effort.
Oh my gosh, Love the cupcakes! Made them just as the recipe states and they are perfect! My family loved them! Frosting is so good!
I and my family LOVED this cupcake. It all works together. The only thing I did different was, I didn't have time to make the filling, so I used jam. the icing was easy to make and delicious.
I read the reviews for this recipe, and opted to double the cornstarch in the filling as suggested by several others. I'm very glad I did. The filling turned out perfectly with the modification. Instead of coring the cupcakes, I filled mine with a bismark tip. It is one of my most requested cupcakes flavors. I should note that I did not make the frosting, as I already am in love with another white chocolate frosting, Kittencal's White Chocolate frosting from Food.com. All in all, the tartness of the fresh raspberry filling, the delicate white cake, and the sweet white chocolate frosting truly makes a heavenly cupcake!
I absolutely LOVED this recipe!! The only thing I did different was adding about a tsp of almond extract to the cake mix, and also when I cut the inside of the cupcake out I actually used an apple corer and cut a core shape out and removed the top part and put it back on the cupcake before I iced it. The first day I made the cupcakes I didn't really like them but after they sat overnight and I tried one and the filling had time to sit and soak into the cake part they were awesome! I took a little of the buttercream and used some green coloring and made leaves on top and cut extra raspberries I had in half and decorated the tops with them, they were super cute! I am thinking about trying the recipe with other fruits as well...
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry White Chocolate Buttercream Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 171
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