1 Box white cake mix

1 1/3 cups water

3 large egg whites

2 Tbls unsalted butter, melted

2 tsp almond extract

2 tsp vanilla extract

12 ounces fresh raspberries, cut in half

1 cup heavy whipping cream

1/3 cup powdered sugar, plus additional for dusting

Line 18 muffin cups with cupcake papers.  Preheat the oven to 350 degrees.

Beat the cake mix, water, egg whites, melted butter, almond extract and vanilla extract in large bowl for 2 minutes.  Pour 1/3 cup of batter in each prepared muffin cup.  Bake cupcakes until they are very pale golden on top—about 15 minutes.  Cool cupcakes completely. 

     Using a fork, mash approximately 10 ounces raspberries in a medium bowl.  Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form.  Fold the mashed raspberries into the whipped cream.   Remove the muffin papers from the cupcakes and cut the tops off of each.  Spoon the raspberry whipped cream on top the cupcake bottoms.  Place the cupcake tops on the cupcakes.  Dust w/more powdered sugar and serve w/remaining berries.    

 

 

Upcoming events:

Saturday, February 11, 2006.  wine Tasting at St. Peter’s in North St. Paul.  Tickets available at Furlong’s liquor.

Dreamy creamy raspberry cupcakes

        Happy February to you all!!  This month we can look forward to Valentine’s Day—for all you Romantics out there.  (what better excuse can you find, to enjoy a great bottle of wine??)  We also get to cheer on our Olympic Teams!!  Hopefully, we will get to celebrate a few gold medal winners!!  Thank you for all your continued support!!!  Have a fabulous month!!

        Dan and Terry and the Gang at Furlong’s.