CuriousEpicurean

i just did this recipe to surprise jack when he came home from his rock climbing weekend. i just stole one and taste tested it. it's sooo good & easy. i had to share the recipe. courtesy of giada di laurentiis of food tv. hee. my favorite network. he's also getting garlic italian sausage courtesy of palluca's market. it's an italian market here that's been around forever. i finally got the courage to go out there and order at the deli and ask how to make. southeast kansas was home to eastern european immigrants at the turn of the century - with italians making up the majority. so now whenever any family or friends come out for a visit... you've got to taste the italian sausage. :)

i've also made in the past week- paksiw tilapia and also upo guisado. mmm filipino food.
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Raspberry Cream Cupcakes

Recipe SummaryDifficulty: Easy Prep Time: 30 minutes Inactive Prep Time: 30 minutes Cook Time: 15 minutes Yield: 18 cupcakes User Rating:
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe) 1 1/3 cups water 3 large eggs whites 2 tablespoons unsalted butter, melted 2 teaspoons almond extract 2 teaspoons vanilla extract 2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped 1 cup heavy whipping cream 1/3 cup powdered sugar, plus additional for dusting
Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.