I am a big fan of shortcuts in cooking and baking. I am also a big fan of Immaculate Baking Company Yellow Scratch Cake Mix. It’s got a nice buttery flavor. Delicious.
We woke up to some nasty freezing rain in Central Maryland. I don’t have to be anywhere until 3:00 and even that outing has moved to a tentative status due to the state of the roads. Perfect day for baking. I have two boxes of my favorite baking mix that I got for My Faithful Assistant to use over Thanksgiving weekend. He opted out of my diabolical plot to have baked goods with no work. My loss is my own gain, I guess!
White Chocolate Raspberry Cupcakes
1 box Immaculate Yellow Scratch Cake Mix prepared according to instructions
3/4 cup white chocolate chips, melted
1 cup fresh raspberries – Sorry! Frozen are not recommended for this. Too mushy.
- Prepare the mix according to the instructions on the box.
- Fold in the melted white chocolate so it’s sort of streaked through the batter.
- Gently fold in the raspberries.
- Transfer to muffin tin and bake according to the box instructions.
- Carefully remove your cupcakes from the pan and, when cool, drizzle with melted white chocolate.
In a word, AMAZING! My cupcakes were tender and buttery and practically melted in my mouth.
As you can see, I am not a very good drizzler. I melted a small amount of chips in a measuring cup and the spout wasn’t really conducive to drizzling so we have more of a plop.
This would make a very tasty brunch cake, and with Christmas falling on a Sunday this year, I think there will be a lot of people having some lovely Christmas brunches. Not a fan of raspberries? No worries! Pick a different fresh fruit. As I mentioned above, frozen are not recommended for this. They will be mushy and ruin your cute little cakes.
If you’re stuck inside, I hope you’re getting some baking done too!