It occurred to me that I haven't done a Food Friday post in a long time, but this weekend I made these amazing cupcakes and I think it would be wrong to keep them to myself.
(Please note, I'd love to post a picture of the cupcakes here, but they were eaten before I could get my camera.)
Ingredients:
1 french vanilla or white cake mix
1/4 cup Chambord liquour
1 can raspberry pie filling
1 8 oz. brick cream cheese
1 stick butter
2 lbs. confectioners sugar
1 tsp. vanilla
Make cake mix according to directions, but replace 1/4 cup of the water with 1/4 cup of Chambord. Fill cupcake pan and bake according to directions.
While cupcakes are baking, make the icing. Using an electric mixer, cream the butter and cream cheese together. Add 1/4 cup raspberry pie filling (save the rest of the pie filling for filling the cupcakes) and beat until combined. Add vanilla. Slowly add confectioners sugar until icing starts to stiffen up and comes to a good spreading consistency. This does not get really stiff, so don't try. You probably won't use all of the sugar.
Fit a large tip onto a pastry bag and fill the bag with pie filling. When cupcakes are cool, use the pastry bag to fill cupcakes by shoving the tip into the top of the cupcake and squeezing about tablespoon of filling into the cake.
When cupcakes are filled, frost with the raspberry cream cheese icing. Then stand back to avoid the stampede. These are good.
3 comments:
does the alcohol evaporate through the baking? and if not, I assume taking the chambord out would still result in what looks like a mouth watering cupcake? Not that I don't like boozed up baked goods, but fetus says "no".
I am totally going to make these! They sound AWESOME!!!
Korie - The alcohol does evaporate, but you can use raspberry juice in place of the alcohol if you want.
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