Recipe For Cooking Raspberry Cup Cakes

Toaster Oven Cakes :: Cupcakes

Raspberry C. Cakes

Source: William "Uncle Bill" Anatooskin

Frozen raspberries can also be used. When thawed, drain some of the liquid and use in the raspberry puree.

3/4 C. graham cracker crumbs
1/4 C. chopped pecans
3 Tbsp. butter, melted
3/4 C. fresh raspberries, crushed
1/2 (8 oz.) package cream cheese
10 1/2 fluid oz. sweetened condensed milk
1 C. frozen whipped topping, thawed

Line a 12-C. muffin pan with paper C. liners.

In a med. bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 C. muffin pan lined with paper C. 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 C. of the raspberry puree and mix until well blended. Fold in whipped topping.

Spoon evenly into baking C.. 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.