Raspberry Cupcakes

Raspberry Cupcakes

• 1 box white cake mix
• 8 Tblsps. butter, melted (1 cube)
• 1 cup milk
• 1/2 tsp. raspberry extract
• 1/2 tsp. almond extract
• 3 eggs

Preheat oven to 340^o.
Combine the cake mix, the butter, milk and extracts and mix on medium speed for 1 minute. Scrape the bowl and add the eggs, one at a time, blending on medium speed for 20 seconds after each egg. Scrape the bowl and mix on medium speed for 1 more minute.

Place liners in cupcake pans or grease the pans. This recipe will make 18 - 24 cupcakes depending on how you fill the cups. I usually make 18 because I prefer larger cupcakes.
Bake the cupcakes for 18-22 minutes. They should spring back when lightly touched. You can use a cake tester wire to test, as well. Toothpicks are generally too thick and may hurt the integrity of the cupcake. Be careful not to over bake the cupcakes as they will be dry.
Cool the cupcakes for 10 minutes on a rack. Cool completely before frosting.

Frosting

• 8 cups powdered sugar
• 16 Tblsps. butter, softened
• 2 Tblsp. shortening
• 1/4 cup milk (this is an estimate...be careful...add a little at a time)
• 1/2 tsp. raspberry extract
• 1/2 tsp. almond extract
• The smallest amount of pink Wilton paste food coloring. I use a toothpick and just pick up a small dab out of the container. This food coloring goes a long way.

Place the butter and shortening in a mixer and blend until smooth. Add the sugar 1 cup at a time and begin blending. After adding 7 cups add the extract and begin to add the milk, a small amount at a time. Continue mixing and adding the milk and the last cup of sugar until you have a nice consistency. Finally, add the food coloring and mix until it is completely incorporated and the color is to your liking.