MINI RASPBERRY-FILLED CHOCOLATE CUPCAKES
Treat your guests to these delicious cupcakes layered with frosting and topped with raspberry - perfect dessert for a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
- Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
- Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
- By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in mini cake to make opening large enough).
- Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
- In blender, place 1 cup raspberries. Cover; pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds. Pour 1/4 cup raspberry puree into medium bowl; stir in frosting until well mixed. Frost cupcakes. Garnish each with 1 raspberry.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 85 mg, Sugar 9 g, TransFat 0 g
RASPBERRY CUP CAKES
Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.
Provided by William Anatooskin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
- Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
- Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 25.1 g, Cholesterol 29.3 mg, Fat 12.8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.3 g, Sodium 123.8 mg, Sugar 21.7 g
MINI RASPBERRY CUPCAKES
These can be done a day ahead. Just keep them in an airtight container in the fridge. If you can't find raspberry extract at your store, you can substitute strawberry or even vanilla. Or get it online.
Provided by lazy gourmet
Categories Dessert
Time 1h
Yield 48 cupcakes, 48 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350. Line mini muffin pans with paper liners.
- Cupcakes -- Beat butter, sugar, baking powder and salt in a large bowl with an electric mixer on high speed 1 minute. Add eggs, one at a time, beating after each. Stir extract into milk. Beat in flour in three parts, alternating with milk, just until blended. Spoon 1 Tbsp into each muffin cup.
- Bake 15 minutes or until wooden toothpick inserted in center comes out clean. Let cool in pan on wire rack 5 minutes before removing from pan to wire rack. Cool completely.
- Raspberry Buttercream -- Beat all ingredients in medium bowl with electric mixer on medium speed until blended. Then increase speed to high; beat until light and fluffy. Tint pink if desired. Frost cupcakes.
Nutrition Facts : Calories 103.6, Fat 4.2, SaturatedFat 2.6, Cholesterol 19.5, Sodium 53.2, Carbohydrate 16, Fiber 0.1, Sugar 13, Protein 0.8
LEMON-RASPBERRY MINI CUPCAKES
Moist, tender lemon cupcakes get a raspberry jam filling in these scrumptious and easy-to make treats.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 24 servings, 2 mini cupcakes each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix first 4 ingredients in large bowl with mixer until blended; stir in 1 Tbsp. zest.
- Spoon about 1 Tbsp. batter into each of 48 paper-lined mini muffin cups; top each with 1/4 tsp. jam.
- Bake 13 to 15 min. until toothpick inserted near centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool completely.
- Meanwhile, beat cream cheese in small bowl with mixer until creamy. Gradually add sugar, beating until blended. Gently stir in COOL WHIP and remaining zest.
- Frost tops of cupcakes with COOL WHIP mixture.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 16 g, Protein 2 g
RASPBERRY LEMONADE CUPCAKES
When I asked my son what he thought, he replied, 'This is the best cupcake I've ever had!' Garnish with fresh raspberries, pink candy pearls, and mint leaves. Keep cupcakes refrigerated.
Provided by Shellie
Categories Desserts Cakes Lemon Cake Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. Turn speed to medium and beat batter for 2 minutes. Fill muffin cups about 1/2-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool cupcakes completely, at least 30 minutes.
- Beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. Transfer pudding to a pastry bag fitted with an icing tip. Break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell.
- Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 63.1 g, Cholesterol 22 mg, Fat 13.9 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 260.2 mg, Sugar 55.9 g
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