Page 90 - The Formula eCookBook..

Lemon Raspberry Cupcakes
Makes 2 Dozen
Frosting Ingredients
8 Ounces Cream Cheese, Softened
1/2 Cup Butter, Softened
2 Pounds Powdered Sugar
1 Teaspoon Vanilla Bean Paste Or Vanilla
Extract
1/4 Cup Fresh Raspberries
Frosting Directions
1 Add the cream cheese and but- ter to a mixing bowl tted with a whisk attachment.
2 Cream the cream cheese and but- ter together for 1-2 minutes until combined.
3 With the mixer on low, slowly add the powdered sugar (a cup at a time).
4 Add vanilla bean paste and fresh raspberries and mix on low until combined.
Ingredients
1 Box White Cake Mix
1/2 Cup Instant Dry Lemon
Pudding Mix
4 Egg Whites
1/3 Cup Vegetable Oil 1 1/4 Cup Water
Directions
1 Preheat oven to 350 F. Place paper liners in mu n tin pan.
2 Combine cake mix and pudding mix in a mixing bowl tted with a whisk attachment.
3 Add the eggs, oil and water and turn on low to mix for 1-2 minutes (scrap- ing down the sides occasionally).
4 Place 1/4 cup of the batter into the mu n tins and bake for 15-20 min- utes or until a toothpick comes out dry. Let cool completely.
5 Follow frosting directions. Frost each cupcake with frosting. Top with fresh raspberries.
Every time I make this recipe I have at least a handful of people ask me for it. It is great for cupcakes or to make in a cake so use it for both, you won’t be disappointed.
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