Raspberry Cupcakes
Raspberry Cupcakes
Submitted by: William Uncle Bill Anatooskin
Location: Burnaby, B.C. Canada
3/4 cup crushed graham wafers
1/4 cup finely crushed pecans
3 Tbsp. margarine, melted
3/4 cup crushed fresh raspberries
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4 oz. cream cheese, softened
10 1/2 fl.oz sweetened condensed milk
(Bordens Eagle Brand)
1 cup whipped topping, non-dairy
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In a medium size bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well to blend.
Spoon mixture equally into a 12 cup muffin pan lined with baking cups. Press with a spoon to firm bottom.
Puree' raspberries and set aside. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup raspberry
puree' and mix until well blended. Fold in whipped topping. Spoon equally into baking cups. Freeze for
a least 5 hours. When ready to serve, remove paper liners. Invert cakes and place on a serving plate.
Serve frozen with some remaining raspberry puree". Garnish with a few whole raspberries.
Uncle Bills Tips: Frozen raspberries can also be used. Drain some of the liquid and use as a topping for
the cupcakes.
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