I love the web, it bring so many unique and talented individuals so much closer together. Today I enjoyed an overcast moring outdoors picking some wild raspberries. There aren't alot ready yet, but enough to make my girls a nice dessert for our Friday scrappy get together. I happened to be searching for an idea of how to use them and came across one of my favorite sites to visit, Pioneer Woman and had to chuckle. Looking at her raspberry cobler recipe next to her fence post auger story I had to chuckle. With so many fence rows I can't believe she didn't go and pick her raspberries. There on the counter were store bought containers. I jumped on my horse (ok, Polaris 800 4 WD 4 wheeler) and headed out along the fence rows (ok, Christmas Tree fields) and came up with a nice little basket of berries to make something fabulous with.
I started with a white cake mix and added a few incredients to make some light an fluffy cupcakes. The smell yummy!
1 Pillsbury Moist Supreme White Cake Mix (you can use any brand)
3 egg whites
2 T butter
2 t. vanilla extract (or lemon extract) next time I will add both.
1 1/3 cup water
I mix with a stand mixer on high until it's light and fluffy. Then spoon into lined cupcake pans and bake for 16 minutes at 350*.
For filling I used a small container of heavy whipping cream and add 1/3 cup of confectioners sugar. Whip until it forms peaks. Don't forget to taste it while mixing to make sure it's sweet to your liking.
Set about a half cup of berries aside for garnish.
Sprinkle a 1 1/2 cup berries with 1/2 cup of sugar. Then slightly mash with fork. Gently fold into the whipped cream.
Place cupcake in serving dish. You can cut them up or leave whole or half it. Just make it look pretty, then top with a dollop of the whipped cream and garnish with a few berries. Enjoy!
I'll add the finished photos tomorrow when I finish putting them together.