1 package (18 1/4 ounces) white cake mix
1/4 cup raspberry pie filling
1/2 cup shortening
1/3 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
Fresh raspberries and mint, optional
Prepare and bake cake mix according to package directions. Fill paper lined muffin cups two thirds full. Drop 1/2 teaspoon of pie filling in the center of each, swirl with a knife. Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large mixing bowl, beat shortening until fluffy. Add milk, vanilla, salt and confectioners' sugar, beat until smooth. Frost cupcakes. Garnish with raspberries and mint if desired.
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