Ingredients:
1 box French vanilla cake mix
1 1/3 c. water
1/3 c. oil
3 eggs
Juice of 1/2 lemon
1 1/4 c. frozen thawed raspberries
Preheat oven to 350 degrees. Combine first four ingredients with a whisk until mostly smooth. Stir in the lemon juice and raspberries (with the raspberry juice). Spray mini muffin tins with Pam cooking spray. Spoon the batter into the cups about 3/4 of the way full. Bake for 15 minutes or until slightly golden.
*I flipped the cupcakes over and glazed with store bought whipped milk chocolate frosting that I melted in the microwave for about 30 seconds.
No comments:
Post a Comment