RASPBERRY CUPCAKES

Easy White Cake

1 box white cake mix (Duncan Hines super moist is best)
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.

For Cake: Pour into greased, floured pans (fills two 8 or 9″ rounds) and bake according to cake package directions.

Tip:  When cakes come out, cool for 5 minutes on wire rack, then cover with two sheets of plastic wrap (in a “+” sign), turn them out and wrap the plastic around them. Allow to cool all wrapped up (keeps the moisture from evaporating out) then pop in freezer on a cutting board to keep them flat. Once they are frozen, they are super easy to frost and defrost in about a half an hour.

For cupcakes: fill paper liners 3/4 full and bake according to box directions.  Makes 36 cupcakes.

Frost them with raspberry frosting:

This is the recipe:


1/2 package of cream cheese
4 Tablespoon butter
2 cups of powdered sugar
1/4 of a teaspoon of raspberry flavoring.

Mix these all together in your Bosch
mixer with your wire whisks.  Make sure your cream cheese and your butter are softened.  Add a little milk if is to stiff for you.