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Raspberry Cream Cake Recipe

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This recipe for Raspberry Cream Cake is from The Transtrum Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box white cake mix, plus ingredients listed on the box to make the cake

Raspberry Topping:
1 12 oz. Bag Frozen Raspberries
1 1/2 cup water
1 box Raspberry Junket

Cream Filling:
8 oz. Cream Cheese
1 cup Sugar
1 cup Whipping Cream
1/2 tsp. Vanilla
Directions:
Directions:
Mix cake according to box directions. Line a cupcake tin with liners (or can use a 9x13 cake pan).
Place about 2 Tbs of batter in each cupcake liner - just enough to cover the bottom of the liner. Bake according to box directions. About 13 minutes.

Combine the Junket packet and water and bring to a boil. Keep whisking the entire time. It will thicken fairly quickly. Once it has thickened, remove from heat and fold in frozen raspberries. Set aside and allow to cool. Cream the cream cheese, sugar, and vanilla together. Remove from mixing bowl to another bowl and set aside. Whip the cream until it has soft peaks. On slow speed, combine cream cheese mixture with whipped cream until it is incorporated and the lumps are gone.

After the cupcakes (or cake) have cooled, top them with a good dose of the cream, then finish with the raspberry mixture.

 

 

 

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