Recipe modified from foodandwine.com

Ingredients:
1 box of angel food cake mix (I used Betty Crocker)

Filling:
2 cartons of fresh raspberries (about 3 cups)
1/4 cup and 1 tbsp of sugar
teaspoons of cornstarch dissolved in 4 teaspoons of water

Glaze:
1 1/2 cups of powdered sugar
1 1/2 tbsp melted butter
3 tbsp of water
pinch of salt

Directions:
1. Start with the filling. It will have to sit in the fridge for an hour.
2. Pour 3/4 of the raspberries and the sugar into a sauce pan over medium high heat.
3. Cook the berries down until they’re nearly almost liquid.
4. Strain the mixture and throw away the seeds.
5. Put the strained liquid back on the stove on medium high heat and toss in the rest of the raspberries and the dissolved cornstarch in water, stirring as you add the cornstarch.
6. Cook until thickened (about 3 minutes).
7. Put in the fridge to cool for 45 minutes to an hour.

8. Mix the angel food cake according to directions and divide into cupcake liners. Mine easily made 24+.
9. Bake at 350 for about 15-20 minutes until golden brown on top.
10. Let cupcakes cool.

11. Time to fill ‘em. Using a wooden skewer, circle out about a dime-sized hole in the center of each cupcake.
12. Pipe the filling in, or use a small spoon to fill the cupcakes with the raspberry mixture.

13. Glaze time! Mix all the glaze ingredients together. Mine was really thick after I did this, so I popped it in the microwave for about a minute and a half,  stirring every 30 seconds. The glaze will harden quickly once it’s out, so use a spatula to put a little glaze over the filling spot in each one first, then go back and spread the rest over the tops the best you can. It’s ok if it gets flakey, it’s still yummy!