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Raspberry Cupcakes
3/4 cup crushed graham wafers
1/4 cup finely crushed pecans
3 tablespoon margarine, melted
3/4 cup crushed fresh raspberries
4 oz. cream cheese, softened
10 1/2 fl.oz. condensed milk (Borden, Eagle Brand
1 cup whipped topping, nondairy
In a medium size bowl, combine graham wafer crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly 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 evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes and place on a serving plate. Serve frozen with remaining puree' spooned over each cupcake. Garnish with a few whole raspberries.
NOTE:
Frozen raspberries (thawed) can also be used. Drain some of the liquid and use with the raspberry puree' for topping.
Yields 12 cupcakes
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
