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White Chocolate Raspberry Cupcakes
White Chocolate Raspberry Cupcakes

White Chocolate Raspberry Cupcakes

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 box white cake mix
1 box (3.3 oz.) white chocolate pudding mix
4 egg whites
1 cup water
1/4 cup oil
1/2 jar seedless raspberry jam
2 oz white chocolate baking squares
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Let's Make It
1
Preheat oven to 350°F. Line cupcake pan with cupcake liners. Mix first five ingredients in a large bowl until smooth. Batter will be thick. Scoop one heaping ice cream scoopful of batter into each liner.
2
Bake for 21 minutes. Top of cupcake should feel spongy when it’s ready. Completely cool on cooling racks.
3
Melt raspberry jam in a double boiler until it’s a smooth consistency. Spread one to two teaspoons of melted jam onto the top of each cupcake.
4
Melt white chocolate in double boiler. Drizzle chocolate over the tops of the cupcakes.
5
Put cupcakes in the freezer for 20 minutes or until raspberry glaze has set.
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