Cupcakes: Raspberry Cupcakes
Source of Recipe
William "Uncle Bill" Anatooskin
Recipe Introduction
Frozen raspberries can also be used. When thawed, drain some of the liquid and use in the raspberry puree.
List of Ingredients
3/4 cup graham cracker crumbs
1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup fresh raspberries, crushed
1/2 (8 ounce) package cream cheese
10 1/2 fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed
Recipe
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.
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