Filling (make 24 hours before the cake)
1 – 12 ounce package frozen raspberries
1/2 cup water
zest and juice of 1 lemon (about 2 T of each)
1/4 cup sugar
2 Tablespoons of cornstarch dissolved in 2 Tablespoons of water
In a saucepan bring water and raspberries to a boil, reduce and simmer for about 10 minutes, stirring occasionally. Strain the seeds out, and return sauce to saucepan, add sugar, lemon juice and zest and simmer for another 5 minutes or so. Add cornstarch/water mixture and simmer and stir until it thickens. About 5 minutes more. Place in refrigerator for 24 hours to set.
Cake:
1 – 15.25 ounce box white cake mix
3/4 cup frozen concentrate lemonade
1/2 cup water
4 egg whites
1/3 cup vegetable oil
a couple drops of yellow food coloring, optional
Preheat oven to 350 degrees, and line cupcake pan with liners.
Stir ingredients together until incorporated and then beat for 2 minutes. Fill cupcake liners about 2/3 full.
Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.
Cool.
Frosting:
6 cups powdered sugar
2 sticks salted butter
3-4 Tablespoons of Lemonade concentrate.
yellow food coloring
Fresh Raspberries
Beat butter until creamy. Add half of the powdered sugar and mix in, add the rest and the lemonade, mix until incorporated and beat until fluffy. Add a couple of drops of yellow food coloring until desired color is achieved.
With a knife make a small hole in the middle of the cupcake, and save those little pieces to munch on later.
Fill that hole with raspberry filling.
Pipe frosting onto cupcakes and top off with a fresh raspberry.
Store in the fridge.
Source : allrecipes.com