Dessert

Raspberry Lemonade Cupcakes w/ Frosting is for Dessert.

Raspberry Lemonade Cupcakes w/ Frosting takes several minutes to prepare.

Raspberry Lemonade Cupcakes w/ Frosting takes several minutes to cook.

Raspberry Lemonade Cupcakes w/ Frosting makes 15 servings.

The ingredients for Raspberry Lemonade Cupcakes w/ Frosting are:

1 box Betty Crocker SuperMoist lemon cake mix
3 eggs
1/3 C oil
2 packets Kool-Aid lemonade mix

1 1/2 C frozen raspberries
2 T cornstarch

2 large egg whites
1 C sugar
1/3 C water
1/4 t cream of tartar
1/8 t salt
1 t vanilla extract

Here is how you make Raspberry Lemonade Cupcakes w/ Frosting:

Cupcakes:Prep the lemon cupcakes according to the Betty Crocker cake mix instructions, mix in 2 packets of lemonade Kool-Aid mix. The Kool-Aid will give the lemon cake a really vibrant flavor, & the acid in the Kool-Aid reacts with the base in the cake mix (lots of bubbles) which makes the cake a bit airier. I find Kool-Aid brand works best. Add the batter to cupcake tins. Bake the cupcakes at 350 for about 20 minutes. The cupcakes should be puffy and bright yellow with almost no browning.Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and wisk into warm raspberries. You may not need all the cornstarch, and too much will make the filling gritty. Start small. Cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.Italian Meringue Icing:Although this tastes just like a classic 7-minute icing, it?s a lot simpler to make. Add sugar, water, salt, and cream of tartar to a saucepan.Bring to a boil; boil till the sugar is totally dissolved.While the water/sugar mixture is coming to a boil, place the egg whites into a mixing bowl.Whisk till they?re white and foamy, but not stiff.With the mixer on high speed, pour the boiling sugar syrup into the bowl in a thin stream. The icing will gradually thicken, and increase in volume.Stir in the vanilla extract.Assembly:Fill the cupcakes with the raspberry filling using pastry bag and a cupcake filling tip. Spread the icing on the cupcakes. Lift the spreader gently, to leave a peak.

The nutritional information for Raspberry Lemonade Cupcakes w/ Frosting is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 257.5

• Total Fat: 8.4 g
• Cholesterol: 43.2 mg
• Sodium: 268.1 mg
• Total Carbs: 43.1 g
• Dietary Fiber: 0.8 g
• Protein: 2.2 g