Saved the best cupcake for last

Over the weekend, for Callie's brother's graduation we the Westward Wives, made 124 cupcakes. First was the chocolate ones (the best batter of all), next was the lemon (so refreshing), third was the carmel cupcakes (yum), and finally is the Poppyseed Cupcakes with Raspberry Filling. These cupcakes were the first ones eaten and the ones most talked about. 
Tom's party was a success, went off with out problems, there was barely any rain, and every single cupcakes was eaten. (which for us was a good thing because we are a little cupcaked out and left overs sounded daunting) 

Poppyseed Cupcakes with Raspberry Filling:

Ingredients:
1 package white cake mix
11/4 cups Champagne or other sparkling wine, at room temperature
1/3 cup vegetable oil
3 egg whites
1 teaspoon poppy seeds
1 jar of raspberry jam
4 tablespoons milk or water

Directions:
Preheat oven to 350 degrees F
Line cupcake tin with 24 liners
In a large mixing bowl, combine cake mix, champagne, vegetable oil, and egg whites.
Beat with an electric mixer on medium speed for 2 minutes
Add poppy seeds
Beat an addition 1 to 2 minutes or until completely blended
Divide batter into cups and bake for 17 -22 minutes or until knife inserted in center comes out clean
Once cooled, take cupcake plunger insert in middle, plunge out small section
Fill hole with raspberry jam
Cover hole back up with cupcake
Frost cupcake (we used cream cheese frosting)

These will be the hit of your party!


♥ The Westward Wives