Wednesday, August 19, 2015

Chocolate Raspberry Cupcakes

1 White Cake Mix
1/2 cup baking cocoa
3 large eggs
1/3 cup canola oil/vegetable oil
1/2 cup thawed apple raspberry concentrate (found in the frozen juice section)
7/8 cup water
1 1/2 cups chocolate chips or diced raspberry chocolate orange

1/3 cup butter- softened
2 cups powdered sugar
2 T. thawed apple raspberry concentrate

Beat cake mix, cocoa, eggs, oil, juice concentrate and water for 3 minutes on medium speed.  Fold in chocolate chips. Fill each muffin cup about 2/3 full.  ( I used a 1/4 cup measuring cup).  Bake at 350 degrees for about 17-20 minutes.  Cool completely on wire rack.

Icing:  Beat butter til light and fluffy.  Gradually add powered sugar, then juice.  Beat til smooth.  If not using right away store in fridge.  Let icing sit out and soften a little before using.  The icing is a very pale pink.  I used a large star tip to pipe icing on cupcake and then garnished with three fresh raspberries on each one.

* Last time I made this I accidentally used a stick of butter instead of the 1/3 cup that the recipe called for and it turned out fine.

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