Categories: Cupcakes, Dessert, Raspberries
Ingredients
- 1 (18 1/4 ounce) box white cake mix (recommended Duncan Hines Moist Deluxe)
- 1 1/3 cups water
- 3 large egg whites
- 2 tablespoons unsalted butter, melted
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 2 (6 ounce) containers fresh raspberries, cut in half or 1 (16 ounce) container fresh strawberries, coarsely chopped
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar, plus additional
- powdered sugar, for dusting
Directions
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Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
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Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended.
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Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
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Bake the cupcakes until they are very pale golden on top, about 15 minutes.
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Cool the cupcakes completely on a cooling rack.
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Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
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Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms.
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Place the cupcake tops on the cupcakes.
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Dust with more powdered sugar and serve with the remaining berries.