Tuesday, April 24, 2012

BLACKRASPBERRY CUPCAKES

   
 INGREDIENTS
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

No comments:

Post a Comment