Okay, now that I've gotten my defense of boxed cake mix out of the way, allow me to introduce you to some delectable raspberry cupcakes. We have been reading quite a bit of Pinkalicious in our house. For those of you without a two-year-old girl in your midst, this is a tale of a child who eats so many pink cupcakes that she turns pink and then, gasp, RED. Naturally, every day since reading this story, my daughter has wanted to make pink cupcakes. Because who doesn't want to turn pink?
Now, one can certainly make pink cupcakes without the use of jello mix or food coloring, but they lack that day-glo quality of Pinkalicious' fare. So to make our version of pink raspberry cupcakes, here's how my tiny sous-chef and I proceeded:
For 12 large cupcakes.
- 1 box of white cake mix
- 1 small (3 oz) box of raspberry (not the sugar-free kind) jello
- 4 eggs
- 1/2 cup canola oil
- 1/4 cup hot water
- 1 teaspoon of vanilla
Pre-heat oven to 350 degrees. In a large mixing bowl, add cake mix and jello. Whisk to combine. Then add hot water, oil and vanilla. Mix and slowly add in eggs. Use an ice cream scoop to put mix into the cupcake tins. Bake for 12-15 minutes until the cupcakes are just slightly golden. (recipe adapted from Taste of Home)
Top with your favorite cream cheese frosting and one perfectly pink raspberry!
Fair warning: these are really sweet. A big glass of milk is requisite. So, if you prefer your desserts not to be too sweet (shame on you), then perhaps you should go have a big bowl of kale instead of making these.