Ingredients
1
box Betty Crocker™ pound cake mix
2/3
cup milk
1/2
cup butter, softened
2
tablespoons almond paste
1/2
teaspoon almond extract
2
eggs
1 1/4
cups raspberry jam
1/4
cup powdered sugar
Preparation
Heat oven to 350°F. Place paper baking cup in each of 15 regular-size muffin cups.
In large bowl, beat cake mix, milk, butter, almond paste, almond extract and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups, filling almost full.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Cut off top of each cupcake with serrated knife, using gentle sawing motion, or with electric knife. With 1-inch heart-shaped cookie cutter, cut out heart shape from center of each cupcake top. Spoon about 1 tablespoon jam into middle of each cupcake. Cover each with cupcake top, pressing gently. Sprinkle cupcakes with powdered sugar. Spoon about 1 teaspoon jam into each cutout to fill heart. Store loosely covered.
