April 18, 2024

White Chocolate Chip Raspberry Cupcakes

Name: White Chocolate Chip Raspberry Cupcakes
Prep time: 20 min
Total time: 70 min
Yield: 20
Ingredients: 1 pkg (432 g) Duncan Hines® White Cake Mix; 3 egg whites; 150 mL milk; 75 mL vegetable oil; 30 mL all-purpose flour; 250 mL white chocolate chips; 2 pkgs (each 175 mL) fresh raspberries, divided; 1 tub (450 g) Duncan Hines® Vanilla Frosting; 4 drops red food colouring; 2 drops blue food colouring; White chocolate curls (optional)

20

Prep Time Minutes
70
Total Time Minutes
11
Number of Ingredients
20
Servings

Ingredients

1 pkg (432 g) Duncan Hines® White Cake Mix
3 egg whites
150 mL milk
75 mL vegetable oil
30 mL all-purpose flour
250 mL white chocolate chips
2 pkgs (each 175 mL) fresh raspberries, divided
1 tub (450 g) Duncan Hines® Vanilla Frosting
4 drops red food colouring
2 drops blue food colouring
White chocolate curls (optional)

Directions

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Step one

Preheat oven to 180°C. Line 20 muffin cups with paper liners.
Step two

In large bowl, using handheld electric mixer, combine cake mix, egg whites, milk, oil and flour. Beat at medium speed for 2 minutes. Fold in white chocolate chips. Spoon batter evenly among muffin cups. Gently press 2 or 3 raspberries into centre of each cupcake.
Step three

Bake for 18 minutes or until toothpick inserted in centre of cupcake batter comes out clean. Transfer cupcakes in their liners to cool completely on wire rack.
Step four

In medium bowl, stir together frosting, red food colouring and blue food colouring until blended and purple colour is reached.
Step five

Spread frosting on cupcakes. Garnish with remaining raspberries and, if desired, white chocolate curls.