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This recipe is a hit with kids of all ages. When I'm in a hurry, store-bought cupcakes work fine. And while I prefer homemade whipped cream, purchased whipped topping is an easy option.—Edith Ruth Muldoon, Baldwin, New York
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 321 calories, 25 g fat (14 g saturated fat), 85 mg cholesterol, 100 mg sodium, 24 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Raspberry Cupcake Dessert in Country Woman January/February 2000, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jul. 12, 2010 by gussie k
Talk about easy! Made my own cupcakes, whipped real heavy cream,had fresh raspberries and 4 hungry grandchildren. Only added a sprinkle of shaved chocolate on top
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