Mini Raspberry Cupcakes Food
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
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
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