Raspberry cup cakes
Raspberry cup cakes recipe in the cake category
Recipe 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 ounces, package cream cheese
- 10 1/2 fluid ounces sweetened condensed milk
- 1 cup frozen whipped topping, thawed
Recipe method:
- 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.
Tags: raspberry, cup, cakes, recipe, cake, recipes, cooking