Double Berry Vanilla Cupcakes

Double Berry Vanilla Cupcakes might be just the hor d'oeuvre you are searching for. This recipe serves 20 and costs $1.02 per serving. One serving contains 501 calories, 10g of protein, and 25g of fat. It is a budget friendly recipe for fans of American food. This recipe from Your Cup of Cake has 20 fans. If you have raspberries, mayonnaise, sour cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so super spoonacular score of 40%. If you like this recipe, you might also like recipes such as Double Vanilla Cupcakes, Double Vanilla Sour Cream Cupcakes, and Behind The Curtain Dessert Challenge: Vanilla Very Berry Cupcakes.

Servings: 20

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees and line pans with cupcake liners.2. In a large bowl, sift cake mix to remove lumps.3. In a separate bowl, use a whisk to combine egg whites, oil, buttermilk, sour cream, mayonnaise and vanilla extract.4. Add cake mix and stir well.5. Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.6. Buttercream: When working with freeze dried things, you need to remember to work fast. They start to absorb the moisture in the air as soon as the package it opened. Pulverize your berries in the food processor and then use a sifter to remove the raspberry seeds. The strawberry seeds are pretty fine to use because they aren't as tough.7. Beat butter for 2 minutes, then add your freeze dried berry "powders." Slowly add powdered sugar until you reach your desired consistency. If it becomes too thick, add 1 tablespoon of milk and continue to beat. 8. Pipe onto cooled cupcakes and top with a fresh raspberry.

 

Step by step:

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. In a large bowl, sift cake mix to remove lumps.

3. In a separate bowl, use a whisk to combine egg whites, oil, buttermilk, sour cream, mayonnaise and vanilla extract.

4. Add cake mix and stir well.

5. Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.

6. Buttercream: When working with freeze dried things, you need to remember to work fast. They start to absorb the moisture in the air as soon as the package it opened. Pulverize your berries in the food processor and then use a sifter to remove the raspberry seeds. The strawberry seeds are pretty fine to use because they aren't as tough.

7. Beat butter for 2 minutes, then add your freeze dried berry "powders." Slowly add powdered sugar until you reach your desired consistency. If it becomes too thick, add 1 tablespoon of milk and continue to beat.

8. Pipe onto cooled cupcakes and top with a fresh raspberry.

Nutrition Information:

covered percent of daily need