Angel Food Cupcakes with Raspberry Swirl

A raspberry surprise delights each bite.

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Prep Time25 Minutes

Servings32

Ingredients

16 ounce box angel food cake mix

10 ounce jar Lunds and Byerlys Raspberry Jam

1/4 cup Orange Juice

1 1/2 cups Powdered Sugar

2 tablespoons Melted Butter

Fresh Raspberries

Mint Leaves

Directions

Prepare cake batter following package directions.
Spoon scant 3 tablespoons of prepared batter into 32 paper-lined muffin pans.
Bake until cupcakes are golden brown (12-15 minutes).
Cool cupcakes in paper liners on cooling rack.
To prepare filling, in small saucepan combine preserves and water.
Heat on medium until jam is soft; remove from heat and strain into a small bowl to remove seeds.
Place strained jam in a disposable pastry bag until ready to use.
Using a wooden skewer, make a hole in the center of each cupcake the diameter of a pen. Fill holes with approximately one teaspoon of prepared filling.
To prepare glaze, in small bowl combine powdered sugar, orange juice and butter; whisk until smooth. 10. Let mixture rest for 5 minutes before glazing cupcakes. Using a spoon, glaze cupcakes with topping. Top each cupcake with a fresh raspberry and a small mint leaf.

25 minutes

Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 32 servings

16 ounce box angel food cake mix

Betty Crocker Angel Food Cake Mix, 16 Ounce

Add Betty Crocker Angel Food Cake Mix to Favorites.Add Betty Crocker Angel Food Cake Mix to Favorites.

$6.29$0.39/oz

10 ounce jar Lunds and Byerlys Raspberry Jam

Smucker's Seedless Red Raspberry Jam, 12 Ounce

Add Smucker's Seedless Red Raspberry Jam to Favorites.Add Smucker's Seedless Red Raspberry Jam to Favorites.

$4.39$0.37/oz

1/4 cup Orange Juice

L&B Freshly Squeezed Orange Juice, 48 Ounce

Add L&B Freshly Squeezed Orange Juice to Favorites.Add L&B Freshly Squeezed Orange Juice to Favorites.

$11.99$0.25/oz

1 1/2 cups Powdered Sugar

Wholesome Organic Powdered Confectioners Sugar, 16 Ounce

Add Wholesome Organic Powdered Confectioners Sugar to Favorites.Add Wholesome Organic Powdered Confectioners Sugar to Favorites.

$5.89$0.37/oz

2 tablespoons Melted Butter

Crystal Farms Unsalted Sweet Cream Butter, 1 Pound

Add Crystal Farms Unsalted Sweet Cream Butter to Favorites.Add Crystal Farms Unsalted Sweet Cream Butter to Favorites.

$5.39$5.39/lb

Fresh Raspberries

Wyman's Fresh Frozen Red Raspberries, 12 Ounce

Add Wyman's Fresh Frozen Red Raspberries to Favorites.Add Wyman's Fresh Frozen Red Raspberries to Favorites.

$5.59$0.47/oz

Mint Leaves

L&B Fresh Mint, 0.75 Ounce

Add L&B Fresh Mint to Favorites.Add L&B Fresh Mint to Favorites.

$3.49$4.65/oz

Directions

Prepare cake batter following package directions.
Spoon scant 3 tablespoons of prepared batter into 32 paper-lined muffin pans.
Bake until cupcakes are golden brown (12-15 minutes).
Cool cupcakes in paper liners on cooling rack.
To prepare filling, in small saucepan combine preserves and water.
Heat on medium until jam is soft; remove from heat and strain into a small bowl to remove seeds.
Place strained jam in a disposable pastry bag until ready to use.
Using a wooden skewer, make a hole in the center of each cupcake the diameter of a pen. Fill holes with approximately one teaspoon of prepared filling.
To prepare glaze, in small bowl combine powdered sugar, orange juice and butter; whisk until smooth. 10. Let mixture rest for 5 minutes before glazing cupcakes. Using a spoon, glaze cupcakes with topping. Top each cupcake with a fresh raspberry and a small mint leaf.