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1
Equipment: Cupcake (muffin) baking pans (24 count), 2 mixing bowls, 24 cupcake liners, Strainer, Blender
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Prepare cake mix, water, oil and eggs according to package directions.
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Pour into 24 paper lined muffin cups and bake as directed.
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Prepare the pudding mixing it with the milk according to package directions beating 2 minutes in a bowl.
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Put it in the refrigerator while the cupcakes are baking.
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For the raspberry sauce start by heating up (medium heat) the frozen raspberries, sugar, and lemon juice.
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Mix aside the water with the corn starch until it is liquid.
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Add it to the pot where the raspberries, mix well and cook for about 20 minutes.
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When ready, blend and put it through a strainer to get rid of the seeds.
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Spoon the sauce into a small resealable plastic bag; set aside.
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Once the cupcakes are ready, remove them from the liners and cut the top part, turn the cupcakes upside down and make a little hole where youll put 1 tablespoon of pudding.
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Flip it around and put it in a dish carefully.
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Put more pudding on the cupcakes tops.
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14
Cut small hole in one corner of the raspberry sauce bag.
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Pipe sauce on top of the cakes in a zig-zag pattern.
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16
Place 1/2 of a raspberry on top of each cake and garnish the plate with the remaining raspberries.
