Blue Raspberry Lemonade Cupcakes Food

BLUE RASPBERRY LEMONADE CUPCAKES

Steps:

• Preheat oven to 350. Mix cake mix, oil, water, and eggs together. Add in one packet of Kool-Aid mix to your batter.
• Evenly distribute batter in 24 cupcake molds or cupcake wrappers.
• Bake cupcakes for 19-23 minutes.
• While cupcakes are baking, in a stand mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla, Kool-Aid, and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
• When cupcakes are cool, frost with your Blue Raspberry Lemonade Buttercream Frosting and enjoy!

RASPBERRY LEMONADE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. Turn speed to medium and beat batter for 2 minutes. Fill muffin cups about 1/2-full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool cupcakes completely, at least 30 minutes.
• Beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. Transfer pudding to a pastry bag fitted with an icing tip. Break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell.
• Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.

RASPBERRY LEMONADE CUPCAKES

Steps:

• 1. Prepare cake mix as directed, substituting the same amount of thawed raspberries with the juice for the water amount. Scoop into papers in cupcake pan, 2/3 full. Bake as directed, checking with toothpick for doneness.
• 2. Scoop frosting into mixing bowl, add lemon extract and add about 1 1/2 cups powdered sugar and beat til smooth, scraping sides. You can add less or more powdered sugar to your desired thickness. It is easier to pipe than plain canned frosting that is a little thin.
• 3. Fill your piping bag fitted with chosen tip and frost your cupcakes. Place candy raspberry on top. Heat raspberry preserves in microwave about 30 sec or until thin. Drizzle over top.
• 4. Alerations are always fun. Sliced lemons sauteed with sugar til well browned set atop these along with the candy raspberry. The pic at top is with a real fresh raspberry although recipe says candies.