#ClearAmerican Chocolate Covered Raspberry Cupcakes
This past week I was given the challenge to come up with a recipe for a baked item that included Clear American Flavored Water. I started looking through the variety of flavored water that they offer and thought I would give it a try in cupcakes! Did it work? YES! Was it delicious? YES!
My first stop was to Walmart to find the flavored water, they have so many varieties to choose from that you can get very creative with these. This was one of the few shopping trips that I didn’t actually plan, I knew the general concept of the cupcakes I was going for. I searched the baking aisles for cake mix. Then, in the center aisle with all the Christmas baking goods, I found the Duncan Hines Drizzle which I knew would be perfect to top the cupcakes with! Next, it was time to make them.
I found that it was very light and fluffy. I replaced the oil and the water with 2 cups of Raspberry Clear American Flavored Water, then I substituted 3 eggs for 3 egg whites. I was really amazed with how well it works, because with baking I have found it comes down to a science sometimes to get the recipe right. When you are blending the mix and the water it is going to get a little foamy from the carbonation but keep mixing and it will look like a normal cake batter.
I also made a few with chocolate and a few without chocolate, you know for those that may not like chocolate. Shameful…I know.
Are you ready to find out how easy this recipe is? Good, because I’m ready to tell you!
- 1 Box Chocolate Fudge Cake Mix
- 2 Cups Clear American Raspberry Flavored Water
- 3 Egg Whites
- 1 Pint Heavy Whipping Cream
- 8 Tbsp Powdered Sugar
- 1 Tbsp Clear American Raspberry Flavored Water
- Frozen Raspberries
- Duncan Hines Chocolate Drizzle Topping
Begin by preheating the oven to 350*.
Next, mix the cake mix, water, and egg whites. It will get foamy, but keep mixing because it will turn into a normal cake mix batter.
Now pour the batter into the cupcake liners following the directions on the box mix at this point. Then, bake in the oven according to the box mix instructions.
While these are baking start making the topping. Begin by mixing the whipping cream, powdered sugar, and water in a large mixing bowl. Whisk this well to develop the whipped cream. I normally put the whisk attachment on my mixer and let this go on HI for 5-10 minutes or until the whipped consistency develops.
I filled a decorating bag with the whipped cream and used a Wilton 1 M Tip.
Once the cupcakes were out of the oven and cooled, I swirled the whipped cream on each cupcake. I topped each one with 1 Frozen Raspberry and then drizzled the chocolate topping as instructed on the bottle.
These made 2 1/2 dozen delicious Chocolate Covered Raspberry treats!
I hope you enjoy this alternative way to make cupcakes!
Disclosure: This shop has been compensated as part of a social shopper insights study for Collective Bias, which is a vendor for Cott Beverages Inc., the manufacturer of Clear American® brand beverages. #Cbias
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.