BLACKRASPBERRY CUPCAKES

   

 INGREDIENTS

• One box of Betty Crocker Fun Da-Middles cupcake mix (Chocolate with white cream filling)
• Oil, water and eggs to make mix according to box.
• 1/3 c. black raspberry jam
• 1 stick of salted butter (room temp)
• 1 stick of unsalted butter (room temp)
• 1 1/2c. powdered sugar
• 3 t. raspberry extract flavoring (use vanilla if making just plain frosting)
• Wiltons Icing Color- Violet
• 12 large blackberries
• Edible Glitter, White

DIRECTIONS:

• Make cupcakes according to package.
• Distribute white cream filling according to package
• Place 1/3c. black raspberry jam in a zip top bag.  Clip a corner and pipe about 1 t. over cream filling in each cup.
• Finish distributing batter over the top, according to package.
• Bake according to package.
• Cool completely.
• Place both sticks of (room temp!!!) butter in a mixing bowl with the powdered sugar, and flavoring.
• Beat on high until creamy, smooth and thick.
• Add coloring until desired frosting shade is reached.
• Clip the corner of a zip top bag and insert a piping tip (or use a piping bag if you want).  Fill bag with frosting and pipe over cupcakes