Happy Spring Break! And early Easter! I made some snacks for you.
For some reason, I have always turned my nose up at making things with cake mix other than cake. I'm not sure why because cake mix is basically just the dry ingredients of any cake recipe (flour, sugar, baking soda/leavening, shortening, cocoa powdering, flavorings, you get the gist), but it turns out it's super easy to use it to make cookies.
I meant to make these cupcakes around Valentine's Day, but obviously that didn't happen. I ended up making them a week or two later, and it's been a couple weeks since then, (college got real busy) so I'm excited I'm finally sharing them with you!
I was going through a small raspberry obsession around the time I made these cupcakes. But, and this is going to sound silly and possibly strange, I'm not sure that I like actual raspberries. I think I've mentioned this before, but I'm really weird about textures. I have no idea why, and I find it really annoying sometimes. Like, I annoy myself. I told you it was silly.
So, while most people would probably look for a raspberry cake recipe that uses real raspberries, I went for the fake stuff. To get the raspberry flavor and the pink color, I added two tablespoons of raspberry Jello mix. But you are more than welcome to puree or chop up some real raspberries if you want to. Actually, I hope you do use real raspberries. Make them better than mine and maybe
but probably not I'll have to try it too.
Makes 10 cupcakes
1 cup flour
1/2 tsp baking soda
3/4 cup sugar
3/4 cup milk
1/2 cup oil
1 egg white
2 tbsp raspberry jello (or about 1/4 cup pureed raspberries)
You will also need one package of milk chocolate and/or raspberry Lindor Truffles.
I bought both and used five milk chocolate truffles and five raspberry truffles.
(Don't worry, you won't need all of them, so you'll still have some for yourself.)
1. Preheat oven to 350. Line a cupcake tray with paper liners.
2. In a medium sized bowl, combine flour, baking soda, sugar, milk, and oil, one egg, and one egg white. Mix until incorporated.
3. Add raspberry jello and mix well. (If you're using pureed raspberries, I'd start by adding 1/4 cup. Add more a little at a time until you reach the desired flavor. You can use a little food coloring to boost the color, too.)
4. Transfer batter to the cupcake pan. Fill each paper liner 2/3 full.
5. Bake for 5 minutes and remove the pan from the oven.
6. Unwrap the Lindor Truffles and press one into the center of each cupcake. If the tops of the truffles are visible, use a knife to spread the cake batter over them.
7. Put the tray back in the oven for 10-12 minutes.
8. Let the cupcakes cool for a few minutes and then transfer them to a wire rack to cool until they're just warm enough to eat. (You don't have to eat them warm, but you should definitely try it.)
adapted from Dark Chocolate Glaze by Bake at 350
1 cup powdered sugar
1/4 cup cocoa powder
1/4 cup milk
1 tablespoon light corn syrup
1. Combine all ingredients in a bowl. Carefully whisk them together until they're completely combined and there are no lumps.
2. The glaze needs to be kind of thick; it should be the "consistency of glue" according to Bake at 350. If the glaze is too thin, you can add some more powdered sugar in small amounts. If it's too thick, add more milk a tablespoon at a time.
3. Drizzle the glaze over the cupcakes with a spoon or a squeeze bottle.
4. You can wait a little while to let the glaze hardened if you want, but you'll probably want to go ahead and eat one. Or two.
If you're eating these cupcakes later and not shortly after they're taken out of the oven,