Angel Food Cupcakes with Raspberry Swirl
A raspberry surprise delights each bite.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Angel Food Cupcakes with Raspberry Swirl
Prep Time25 Minutes
Servings32
0Ingredients
16 ounce box angel food cake mix
10 ounce jar L&B Raspberry Jam
1/4 cup orange juice
1 1/2 cups powdered sugar
2 tablespoons melted butter
Fresh raspberries
Mint leaves
Directions
- Prepare cake batter following package directions.
- Spoon scant 3 tablespoons of prepared batter into 32 paper-lined muffin pans.
- Bake until cupcakes are golden brown (12-15 minutes).
- Cool cupcakes in paper liners on cooling rack.
- To prepare filling, in small saucepan combine preserves and water.
- Heat on medium until jam is soft; remove from heat and strain into a small bowl to remove seeds.
- Place strained jam in a disposable pastry bag until ready to use.
- Using a wooden skewer, make a hole in the center of each cupcake the diameter of a pen. Fill holes with approximately one teaspoon of prepared filling.
- To prepare glaze, in small bowl combine powdered sugar, orange juice and butter; whisk until smooth. 10. Let mixture rest for 5 minutes before glazing cupcakes. Using a spoon, glaze cupcakes with topping. Top each cupcake with a fresh raspberry and a small mint leaf.
25 minutes
Prep Time
0 minutes
Cook Time
32
Servings
Directions
- Prepare cake batter following package directions.
- Spoon scant 3 tablespoons of prepared batter into 32 paper-lined muffin pans.
- Bake until cupcakes are golden brown (12-15 minutes).
- Cool cupcakes in paper liners on cooling rack.
- To prepare filling, in small saucepan combine preserves and water.
- Heat on medium until jam is soft; remove from heat and strain into a small bowl to remove seeds.
- Place strained jam in a disposable pastry bag until ready to use.
- Using a wooden skewer, make a hole in the center of each cupcake the diameter of a pen. Fill holes with approximately one teaspoon of prepared filling.
- To prepare glaze, in small bowl combine powdered sugar, orange juice and butter; whisk until smooth. 10. Let mixture rest for 5 minutes before glazing cupcakes. Using a spoon, glaze cupcakes with topping. Top each cupcake with a fresh raspberry and a small mint leaf.