Vanilla Icing Cupcakes with Raspberries on Top
Posted by Zane Dyer
Powdered Sugar, Unsalted Butter, Vanilla Cake Mix, Vanilla Extract, Vegetable Oil, Eggs, Heavy Cream, Berries
Dispense Cupcake Batter Neatly and Precisely, Avoiding Mess and Waste
Vanilla Icing Cupcakes with Raspberries on Top Recipe
These Vanilla Icing Cupcakes with Raspberries on Top are a tasty and visually appealing dessert that are suitable for any occasion.
Ingredients
- 3-4 cups powdered sugar
- 1 cup unsalted butter, softened
- 1 box vanilla cake mix
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- Three large eggs
- 1/4 cup heavy cream
- 1 pint fresh raspberries
- 1 cup water
Time Needed
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Combine the cake mix, eggs, vegetable oil, and water in a large mixing bowl.
- Mix until everything is well combined.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
- Prepare the frosting while the cupcakes are baking.
- In a large mixing bowl, cream the softened butter.
- Add one cup of powdered sugar at a time until the frosting is thick and creamy.
- Combine the vanilla extract and heavy cream in a mixing bowl.
- After the cupcakes have finished baking, allow them to cool completely before frosting with the vanilla icing.
- Serve each cupcake with fresh raspberries on top.
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