Raspberry Lemonade cupcakes
1 boxlemon cake mix and all required ingredients minus the water
1 pkgfrozen raspberries
1/2 craspberry preserves, seedless
1 pkgharibo raspberry candies
1 to 2 cpowdered sugar
1 can(s)white frosting
2 tsplemon extract
How to Make Raspberry Lemonade cupcakes
- 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.
- 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.
- 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.