Prep Time: 1 Hour • Start to Finish: 1 Hour 35 Minutes • Makes 60 mini cupcakes
1 Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
2 Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups, filling each with 1 rounded tablespoon batter or until about three-fourths full.
3 Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes.
4 By slowly spinning end of round handle of wooden spoon back and forth, make deep, ½-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in mini cake to make opening large enough).
5 Spoon jam into small resealable food-storage plastic bag; seal bag. Cut ⅜-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
6 In blender, place 1 cup raspberries. Cover; pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds. Pour ¼ cup raspberry puree into medium bowl; stir in frosting until well mixed. Frost cupcakes. Garnish each cupcake with 1 raspberry.
1 Mini Cupcake: Calories 80; Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 85mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 0g Exchanges: 1 Other Carbohydrate, ½ Fat Carbohydrate Choices: 1
Tip These little cupcakes would dazzle your guests served on a pedestal platter.