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Food & Drink: Chocolate Cupcake With Lemon Frosting And Raspberries On Top







I love dessert. I consider it acceptable decadence on a plate. However, my previous attempts to bake and properly plate desserts are less than legendary. 

These past several months, I have forced myself to move past my dessert baking related anxiety.  

As a result, my baking skills have greatly improved. (Apparently, baking desserts requires one to properly measure and be mindful of  how long a pan remains in the oven. Who knew?)

I baked this particular dessert using the following ingredients for this cupcake:

 1. Duncan Hines devil's food cake mix

2. Duncan Hines creamy lemon supreme frosting

3. Fresh raspberries (for both the fruit and the sauce)

4. 1 table spoon of powdered sugar with cornstarch


Raspberry Sauce

Mash raspberries into a saucepan on a medium heat for about 5 minutes. 

Add the powdered sugar to the pan and gently stir it in

Allow it to cook for another 5 minutes.

Turn off the burner.

Strain into a bowl to separate the seeds from the sauce.

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