Raspberry Swirl Cupcake with Raspberry Frosting
Raspberry Swirl Cupcakes with Raspberry Italian Buttercream Frosting and Raspberry Jam
Ingredients
- 1 box white cake mix and ingredients to prepare mix
- I added milk instead of water when preparing the mix.
- One batch Italian Buttercream Frosting
- 2 teaspoons Savory Spice Shop Natural Raspberry Extract
- 1/2 cup raspberry jam/preserves seedless and smooth variety
- I used Robert Rothschild Farm Seedless red raspberry preserves
Instructions
- Prepare cupcake mix and place 3 tablespoons of batter into each cupcake lined portion of your cupcake pan.
- Place a 1/2-1 teaspoon of raspberry jam/preserves into the center of each cupcakes batter and swirl with a toothpick a few times in a figure 8 pattern.
- Bake cupcakes according to directions.
- Remove cupcakes and cool completely
- Make Italian Buttercream Frosting and add to it 2 teaspoon Natural Raspberry Extract.
- Place frosting into piping bag with a 1A tip and pipe 3 rings in a circular motion leaving a small hole in the center.
- Add a teaspoon of raspberry jam/preserves into the hole in the frosting.