raspberry cream | EASYBAKED

Berry Bomb Cupcakes

Posted on January 15, 2016 by Ruthanne

These delicious cupcakes are topped with a dome of raspberry cream and a touch of black raspberry jam- a perfectly pink Valentine’s Day treat!

I love berries over vanilla cake- it reminds me of summer and makes me smile. I got a little creative with the presentation, but I think that makes them just perfect as a Valentine– don’t you?

These are incredibly delicious and fun to make. They use a fun (and inexpensive) silicone mold that I got here and have used before on my Peanut Butter Bomb Brownies. I just love how beautiful the dome of white chocolate looks atop these cupcakes! There are so many possibilities for fillings….!

Want to know how we made these cute little desserts? Here you go: (Printable recipe)

INGREDIENTS:

One boxed white cake mix (with water, oil and eggs to make according to package)
1 large jar of black raspberry preserves
1 can of strawberry frosting
2 packets of Dream Whip
3/4 cup milk
1 tablespoon of raspberry extract
6 tablespoons powdered sugar
Pink food color gel (to desired shade)
2 bags of Wiltons candy melts in bright white.

DIRECTIONS:

Make cake mix according to package and divide into 24-28 cupcake liners placed in a muffin tin. Fill only about 1/2 full so that they bake up flat and not mounded up and over edges. Bake according to package.
Make Berry Bomb filling by combining Dream Whip, milk, extract, and powdered sugar in a mixing bowl and blending together with mixer until stiff peaks form. Add coloring to desired shade of pink.
Melt Wiltons candy melts and use a brush to “paint” the melts into the inside of the silicone mold. Do two layers and then freeze until hard (5 minutes).
Place filling into a large zip-top bag and clip a corner. Pipe filling into hardened cups- about 3/4 full- and then top with a little jam.
Use a knife to spread jam flat and freeze another 5-10 minutes.
Carefully remove berry bombs from mold and place, round side down and sticky jam side up, on a wax-papered plate. Keep these cool until all bombs are made.

Open strawberry frosting and warm in the microwave for about 15 seconds- just until it softens a bit when stirred,
Spoon frosting over tops of cupcakes, allowing it to spread to edges.
Gently set a bomb on top of cupcake, pressing it into the soft frosting (I used wax paper to touch chocolate to prevent fingerprints)
Allow frosting to firm up and hold the bomb in place.
Drizzle with a little red or pink melted candy melts if desired. Keep refrigerated until serving.
Enjoy!!!!!!!

My thoughts: These are a fun and refreshing twist on a berry-topped cupcake. The bombs take a little time to make- since you have to to do them in batches of 6. I recommend you start making them when you start the cupcakes. You can be in and out of the freezer while you are baking and save a little time. My other thought- serve these with a fork!!! When you bite into them and that white candy shell breaks it is too much to hold onto. I promise. Use forks 🙂 I hope you enjoy making and eating these as much as I did!! ~r

Other Valentines Day treats to try (click on a photo to see the recipe)

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Posted in Cupcakes and tagged berry cupcake, best, black raspberry, chocolate bomb, cupcake, cupcakes, dessert, raspberry, raspberry cream, recipe, strawberry, Valentines day cupcake, white chocolate. Bookmark the permalink.

Raspberry Lemon Drop Cakes

Posted on January 18, 2014 by Ruthanne

Moist yellow cake bowls filled with lemon and topped with whipped raspberry cream. These are such a unique and flavorful dessert- you are going to love them!

This is recipe #2 in my tribute to melted frosting. Last week we used a chocolate frosting and this week- lemon frosting. The plan for this recipe was chocolate cake bowls with chocolate filling and raspberry cream. I caught myself half-way through making a yellow cake mix before I remembered I wanted to do chocolate though.

I have a lot on my mind these days!

SO, I sat down and thought about what flavors are good with yellow cake mix and I already had a tub of lemon frosting…and here we go! It was a fortunate mistake, because these are delicious. One of my new favorites! I even ate one for breakfast, and with a cup of coffee? Perfection!

Here’s the recipe: (printable version)

INGREDIENTS:

1 box of yellow cake mix (plus oil, water and eggs to make according to package)
1 tub of lemon frosting
1 packet of Dream Whip
1/3 cup cold milk
1 tablespoon of powdered sugar
1 teaspoon vanilla
1/4 cup of raspberry preserves (more or less, to taste)

DIRECTIONS:

Preheat oven to 350F degrees.
Make yellow cake mix according to package.
Grease 4 Wilton fillable mini cake pans, and fill each one about 2/3 full. This will use about 1/2 of the batter- so you will fill these pans again once the 1st set is through baking.
Bake at 350F degrees for 20-30 minutes, until a toothpick inserted comes out clean.
Tip cakes onto a cake rack to cool. Trim bottoms flat, if needed.
Spoon tub of frosting into a microwave safe bowl and heat in microwave for about 30 seconds. Stir.
Spoon melted lemon frosting into each cake “cup”, filling each to the top.

Place remaining frosting into a small zip top bag.
Place Dream Whip, milk, powered sugar and vanilla into a large mixing bowl and beat on high for about 2 minutes, until a thick, whipped consistency.
Fold raspberry preserves in, and place into a zip top bag that has been fitted with a decorator tip.
Pipe whipped topping on top of each cake.
Clip a small corner off the bag of remaining frosting and drizzle liberally over the top of each cake.
Top with a fresh raspberry if desired.
Keep these chilled until serving- and ENJOY!!!

My thoughts: I’m not kidding you– these are amazing! If you don’t want to use the pans (they are a really fun addition to your kitchen though!) you could do a layer cake: 2 round cakes with lemon icing and whipped topping in the middle and lemon icing poured over the top- see my Chocolate Mousse Cake for how to assemble. These are a must-try recipe!!! SO easy with that melted frosting– love it!!!

One more picture:

Want some other ideas for those cute little pans? Here’s a couple- just click on the picture to see the recipe!

Ruthanne news: I don’t often post about my personal life here, because my goal is to just get yummy recipes to you without a ton of personal commentary. When I really want to just see a recipe, I hate scrolling through 3 pages of of kids and dog stories first, so I promised myself that this site would be more about recipes than about me!!!

I have a few really exciting things going on that I wanted to share with you though~

First, Warner Press Publishing contacted me about making a boxed set of greeting cards from my recipes and photos. These are available now in many Christian bookstores or on their site. Click here to check them out!

Second, I have a cookbook for kids coming out this summer! I’m so excited about this project- there’s nothing better than time in the kitchen with your kids! Details to follow on this!

Third, I lost my job in genetics. Our hospital can “no longer invest in expensive cutting edge technology due to the affordable care act”. Thats a quote. I struggled with what comes next and eventually (after much soul searching and prayer!) decided to move out to Arizona for the next 8 months to work alongside a church in the Navajo Nation. I’m writing this blog from the comfort of a motel in Tucumcari, New Mexico. I’ve driven about 1200 miles from home and I’m about 6 hours from my new home in Rough Rock Arizona. My car is literally packed to the ceiling with things- about half of those things are supplies for baking, blogging and photography! I’m hoping to continue creating and posting for all of you!

Many thanks to each of you for being a part of the easybaked community! I’m incredibly glad you are along for this journey! ~r