Minutes Prep time: 30
Minutes Total time: 60
Servings: 24
Difficulty: Intermediate
1-1/4 cups boiling water
1/2 cup dried hibiscus flowers
1 cup frozen unsweetened raspberries
1 pkg (15.25 oz each) Duncan Hines® Classic White Cake Mix
3 large egg whites
1/2 cup vegetable oil
2-1/2 cups confectioners' sugar
1/4 teaspoon fine salt
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 37 mg | 4% |
| Carbohydrate | 27 g | 9% |
| Cholesterol | 0 | |
| Total Fat | 7 g | 10% |
| Iron | 2% | |
| Calories | 171 kcal | 9% |
| Sodium | 151 mg | 6% |
| Protein | 1 g | 3% |
| Saturated Fat | 1 g | 5% |
| Sugars | 22 g | 2% |
| Vitamin C | 1 mg | 2% |
Preheat oven to 350°F. Place baking cups in 24 muffin cups. Pour boiling water over dried hibiscus flowers in small bowl. Let steep until water is cooled, about 15 minutes. Strain to remove flowers and set flowers aside for decorating.
Pour frozen raspberries into a microwave-safe bowl and microwave 1 minute. Continue microwaving in 20 second increments until raspberries are defrosted.
Blend cake mix, defrosted raspberries, 3/4 cup hibiscus tea, oil and egg whites in a large bowl with an electric mixer on low until moistened, about 30 seconds. Beat on medium speed 2 minutes.
Divide batter evenly into muffin cups. Bake 16 to 19 minutes, until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes, remove from pans, and cool completely.
Whisk together confectioners’ sugar, 1/4-cup hibiscus tea and salt in medium bowl. Spread glaze on cooled raspberry hibiscus cupcakes and decorate with reserved hibiscus flowers, if desired.
Raspberry Hibiscus Cupcakes
