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Raspberry Cupcakes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.6462
Energy (kCal)710.5867
Carbohydrates (g)40.1851
Total fats (g)56.14
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well. | 2. Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom. | 3. Puree' raspberries and set aside. Reserve 1/4 cup of puree to serve with the frozen cupcakes as topping. | 4. In a mixing bowl, beat cream cheese until fluffy. | 5. Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended. | 6. Fold in whipped topping. | 7. Spoon evenly into the 12 paper-lined cups. | 8. Place the 12 cup tray into the freezer compartment for at least 5 hours or longer. | 9. Remove from freezer and remove paper liner. | 10. Invert cakes and place on serving plates. | 11. Serve frozen with a spoonful of remaining raspberry puree'. | 12. If desired, garnish with a few fresh whole raspberries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    graham wafer crumb 3/4 cup crushed - - - -
    pecan 1/4 cup crushed 71.5867 13.415999999999999 1.4733 1.508
    butter 3 tablespoons melted 256.5 11.7855 8.0145 21.6
    raspberry 3/4 cup crushed divided 47.97 11.0146 1.107 0.5996
    cream cheese 4 ounces fat free 334.53 3.969 8.0514 32.4324
    milk 10 1/2 fluid sweetened condensed - - - -
    non dairy topping 1 cup whipped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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