Almond Raspberry Cupcakes

Almond Cupcakes (Probably one of the prettiest cupcakes we made!)
1 vanilla yellow cake mix
1 small instant vanilla pudding mix
1 Cup sour cream
½ Cup oil
½ Cup water
3 eggs
1 teaspoon almond emulsion (or 1.5 teaspoon almond extract)

Mix all ingredients for 30 seconds. Scrape sides then mix on medium for 2 minutes.
Fill cupcakes 2/3 full bake 350 degrees for 18-20 min.


Raspberry Filling
1 package (16 oz) frozen raspberries packed in sugar, thawed (we couldn’t find this size package, so we measured out 2 very full cups of plain frozen raspberries and mixed with ¼ cup sugar.)
1/3 Cup granulated sugar
3 Tablespoon cornstarch
1 Tablespoon lemon juice

Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 ¼ cups. In Large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture. Makes about 2 cups. Enough to fill two cupcake recipes.
We filled these cupcakes using the cone method because some of the berries would get stuck in the frosting bag. To see the cone method click here.

Almond Frosting(This is a great go to frosting, just change your flavor or extract. Yummy flavor, but great texture and hold)

¼ Cup shortening
¾ Cup butter
1 teaspoon almond emulsion (or 1 teaspoon almond extract)
4 Cups powdered Sugar
2 Teaspoon milk
Beat Shortening, butter, and almond flavoring. Then add Sugar and mix for 1 min. Add milk then whip for at least 3 minutes.

Top cupcakes using a 22 cake decorating tip.

We topped the cupcakes with one slivered almond, edible pearls and gold dust. It doesn’t add to the taste just makes it look pretty!