Cam has two treats planned for Valentine’s Day – chocolate raspberry sweetheart cupcakes and candy-filled heart cookies. He started with the cupcakes…
His inspiration for these came from the Sweetheart Cupcakes in “Cupcakes and More” cookbook he picked out at Disney World last year. I enjoy the fact that my son, who can typically be found in the fighting stance below, begged for the princess cupcake cookbook…but he knows a good thing when he sees it, he puts his own spin on things and we have liked everything we’ve made.
So today, instead of hearts, we cut animals in the tops of some cupcakes, but left most of the tops whole. Since the cupcakes are made from a boxed mix, the highlight of the cupcakes is the raspberry frosting – a combination of white frosting and raspberry jam.
Cammy’s Chocolate Raspberry Cupcakes
1 package chocolate cake mix, plus required ingredients (oil, local eggs, water)
1 container white frosting
3 Tbsp seedless raspberry jam
Preheat the oven to the required temperature for the cupcakes.
Place cupcake liners in 21 muffin cups.
Prepare the cake mix according to package directions.
Fill the cups about 2/3 full and bake according to package directions (typically about 18 minutes). Cool completely.
Blend the frosting and jam until smooth.
Cut of the rounded tops of the cupcakes. Using mini cookie or bento cutters, cut shapes in the top of the cupcakes (we used dolphins and penguins) or leave them whole.
Spread frosting mixture generously over cupcake bottoms, mounding slightly in center. Replace the tops, pressing gently.
Serve and enjoy.
Makes 21 cupcakes.