White Chocolate Raspberry Cupcakes

Ingredients

• 0.5 cup raspberry pie filling 
• 24 servings chocolate curls white
• 3 large egg whites 
• 16 ounce frosting frosting starter duncan hines® canned
• 3 gram chocolate raspberry flavour mix white duncan hines®
• 2 tablespoons vegetable oil 
• 1.3 cups water 
• 16.5 ounce duncan hines classic decadent cake mix white duncan hines®

Equipment

• oven
• knife
• toothpicks
• muffin liners
• apple corer

Directions

1. Preheat oven to 350 degrees F.
2. Place cupcake liners in muffin pans.
3. Prepare cake batter as directed on package.
4. Pour batter into cupcake liners, filling them no more than two-thirds full.
5. Bake 18 to 24 minutes or until toothpick inserted into cupcakes comes out clean.
6. Let cupcakes cool for 5 minutes, then remove from pans and cool completely.
7. Use paring knife or apple corer to remove a small, 1" deep circle from the centre of each cupcake.
8. Place 1 teaspoon of Raspberry Pie Filling in the cavity of each cupcake.
9. Pour packet of Duncan Hines® Frosting Creations™ White Chocolatey Raspberry Flavour
10. Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
11. Frost top of cupcakes with the White Chocolatey Raspberry frosting you just created and garnish with white chocolate curls.