Friday, July 22, 2011

Raspberry-Lemonade Cake

 I often get emails from Betty Crocker and when I saw this one, I just knew I’d be experimenting! I was immediately drawn to the Lemonade Party Cake and the Raspberry Lemonade Cake! Just take a look:

So, I decided to make the Raspberry Lemonade into cupcakes…Yummmm! They tasted as good as they looked! They really are very simple. After preparing the batter, baking and then cooling, you mix the topping, which is also simple. You then want to poke some holes in your cake/cupcakes. These allow that glaze to drip down into the cakes. 

Once you get all your holes poked into the cakes, you can put the glaze on. I put mine into a glass measuring cup because I feel I had more control with how much went on each one. 

Then, you simply make the frosting and top your cupcakes! 

Now, go bake!

Raspberry-Lemonade Cake

1cup very hot water
1box (4-serving size) raspberry-flavored gelatin
1box Betty Crocker® SuperMoist® white cake mix
1/2cup frozen (thawed) lemonade concentrate
1/4cup water
1/3cup vegetable oil
4egg whites
1container (12 oz) Betty Crocker® Whipped vanilla frosting
1cup frozen (thawed) whipped topping
1 1/2cups fresh raspberries, if desired
Lemon peel strips, if desired
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
  2. 2In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
  3. 3Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
  4. 4In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

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