Ingredients
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5 oz gluten-free white chocolate chips
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7 tbsp butter
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1¼ cup Bob's Red Mill Gluten-Free Flour
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1 tsp gluten-free baking powder
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¾ cups sugar
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4 eggs
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1 ½ cups frozen raspberries
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1 cup marshmallow fluff
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1 cup Betty Crocker Vanilla Frosting
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1 tbsp colored sprinkles
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1-2 drops red food coloring, optional
Steps
1
Preheat the oven to 350ºF. Divide cupcake papers in a muffin tin. In a pot, bring 1 inch of water to a simmer. Place the white chocolate and butter in a heatproof bowl. Hang the bowl over the pot of simmering water, making sure the bowl does not touch the water. Melt the chocolate and butter, stirring occasionally.
2
Meanwhile, sift the flour, baking powder, and a pinch of salt into a bowl. Remove the chocolate from the heat. In a separate bowl, mix the sugar and eggs. Slowly stir in the chocolate. Fold the flour into the egg mixture until combined.
3
Set 12 raspberries aside and let thaw. Take remaining frozen raspberries and delicately fold them into the batter. Fill cupcake papers and bake on the middle rack for 20-25 min. or until golden brown. Remove from the oven and cool on a wire rack.
4
In a bowl, mix together the marshmallow fluff, frosting, and 1–2 drops of food coloring. Top the cupcakes with marshmallow frosting and garnish with reserved raspberries and a pinch of colored sprinkles.
