Raspberry Swirl Cupcake with Raspberry Frosting

• Baking & Spices

  • 1 batch Italian buttercream frosting
  • 2 tsp Savory spice shop natural raspberry extract

• Other

  • I used Robert Rothschild Farm Seedless red raspberry preserves
  • ½ cup raspberry jam/preserves (seedless and smooth variety

Found on createdby-diane.com

Description

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
• ½ cup raspberry jam/preserves (seedless and smooth variety)
• I used Robert Rothschild Farm Seedless red raspberry preserves

Directions

• Prepare cupcake mix and place 3 tablespoons of batter into each cupcake lined portion of your cupcake pan.
• Place a ½-1 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.