Raspberry Cupcakes
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A hint of chocolate with the raspberry flavor. Perfect!
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White cake mix (2 layer size)
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1
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1
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Cocoa
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1/4 cup
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60 mL
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Large eggs
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3
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3
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Cooking oil
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1/3 cup
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75 mL
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Frozen concentrated raspberry juice
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1/2 cup
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125 mL
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Water
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7/8 cup
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200 mL
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BUTTER ICING
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Hard margarine (or butter), softened
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1/3 cup
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75 mL
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Icing (confectioner’s) sugar
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2 cups
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500 mL
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Frozen concentrated raspberry juice
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2 tbsp.
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30 mL
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Assorted candies, for garnish
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20-22
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20-22
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Beat cake mix, cocoa, eggs, cooking oil, juice and water, for about 3 minutes, on medium until smooth. Line muffin cups with large-sized liners. Fill each cup 3/4 full. Bake in 350°F (175°C) oven for 15 to
17 minutes. Cool for 10 minutes in pan. Turn out onto racks to cool.
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Butter Icing: Beat margarine until light and fluffy. Gradually add icing sugar, beating well after each addition. Add juice. Beat until smooth. Ice cupcakes. Top with candy. Makes about 20 cupcakes.
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1 cupcake:
250 Calories; 10.8 g Total Fat; 142 mg Sodium; 2 g Protein; 38 g Carbohydrate; 1 g Dietary Fiber
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Reprinted from Cook For Kids © Company's Coming Publishing Limited
www.companyscoming.com
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