Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes 18 cupcakes (1 cupcake=1 serving)
Calories/serving = 204
WW pts/serving = 5
[NOTES: Recipe made 24 cupcakes for me. I must not fill them as full as Giada does.]
INGREDIENTS
1 (18 1/4 ounce) box white cake mix (I used Betty Crocker white cake mix b/c it was on sale *wink*)
1 1/3 cups water
3 large egg whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6 ounce) containers fresh raspberries, cut in half or 1 (16 ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting
Directions:
INSTRUCTIONS
> Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
> Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended.
> Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
> Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
> Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl.
> Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form.
> Fold the mashed raspberries into the whipped cream.
> Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms.
> Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.