Tuesday, 26 January 2016

Raspberry Buttercream Filled Cupcakes

Fun little cupcakes perfect for Valentines Day...but yummy all year round. Thank you Thrifty Jinxy

1 box Devils Food Cake Mix

1/2 cup Vegetable Oil
3 Eggs
24 Reese’s Miniatures unwrapped
Candy Decorations

1/2 cup softened Butter
1 tbsp Milk
2 tbsp Raspberry Preserves
2 cup Powdered Sugar
Pink Food Coloring

1 cup softened Butter
2 tbsp Milk
4 cup Powdered Sugar

  • Bake cupcakes in muffin tins lined with cupcake liners according to box directions.
  • Allow to cool.
  • Make Raspberry icing by creaming butter and raspberry preserves in a bowl.
  • Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
  • Add food color and beat to reach desired shade.
  • Beat for 5 minutes to make sure it is fluffy.
  • Transfer to piping bag.
  • Use a plunger or knife to cut a hole in the top of the cupcake. 
  • Remove inner cake just leaving a cap.
  • Pipe in icing and place cap back in cupcake.
  • Make White icing by creaming butter and slowly add powder sugar and milk until you reach righ consistency.
  • Beat for 5 minutes to make sure it is fluffy.
  • Transfer to piping bag.
  • Ice cupcakes then decorate tops with Reese’s miniature.
  • Ice Reese’s cup with raspberry icing.
  • Decorate with candy decorations like heart sprinkles.

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