Remember Hostess Raspberry Zingers? Shaped like twinkies and covered with an intense raspberry flavored red coating, they weren’t good for you, but they were a tangy treat. We discovered you can get a very similar flavor with a lot less fat (and none of the scary chemicals!) simply by placing frozen red raspberries on our yellow cake! Who knew? Serve this to your family for dessert or pack squares of it into lunches for a tasty treat. Want the full experience? Instructions for gilding the lily (makign into cupcakes and adding kreme filling) included below:

1 box Better Batter Gluten Free Yellow Cake mix, batter made as per box directions (use either eggs/oil/water OR bean puree instructions)
1 8oz bag frozen red raspberries.
1 recipe Whipped Creamy Frosting (optional)

Regular Instructions:
Grease either a 9×13 pan or 24 cupcake tins (or line with liners). Make cake batter according to instructions on box and pour into prepared pan/tins. Top evenly with frozen raspberries. Bake as per box instructions, using temperature and time called for on box. Allow to cool completely before cutting and serving. If making cupcakes, allow to cool completely before removing from tins. Store in a sealed, airtight container if not serving immediately.

Kreme Filled Zinger Instructions:
Grease 24 cupcake tins or line with liners, as desired. Make cake batter according to instructions on box and pour into prepared tins. Top evenly with frozen raspberries. Bake as per box instructions, using temperature and time called for on box. Allow to cool completely before removing from tins.

Meanwhile prepare Whipped Creamy Frosting, and place into a piping bag fitted with a wide tip (the shape does not matter). Once cupcakes are cooled, use a small chopstick or the end of a wooden spoon to poke a 1/4 inch hole about 1 inch deep into each cupcake. Using piping bag, squirt about 1 tbsp of Whipped Creamy Frosting into each cupcake, until a bit of frosting protrudes out of the top. Store in a sealed, airtight container until ready to serve.