Page 279 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

moist. Raise mixer speed to medium and beat until batter is smooth,
2 minutes.

Step 4

Spoon batter into prepared muffin cups, filling them about 2/3 full.

Step 5

Bake in the preheated oven until cupcakes are very lightly browned
and a toothpick inserted into the center of a cupcake comes out
clean, 18 to 23 minutes.

Step 6

Cool cupcakes in the pans for 5 minutes; transfer cupcakes to
cooling rack to finish cooling.

Step 7

Place raspberries, 1 tablespoon water, and white sugar in a blender
and pulse several times to chop raspberries; blend until pureed,
about 30 seconds.

Step 8

Whisk cornstarch with 1/4 cup water until thoroughly combined; pour

mixture into the raspberry mixture in the blender and blend again
until smooth.

Step 9

Pour raspberry mixture into a saucepan and simmer over low heat
until thickened, about 5 minutes. Let the raspberry filling cool.

Step 10
Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in

diameter.

Step 11

Spoon about 2 teaspoons raspberry filling into each cupcake.

Step 12