Pastry for double-crust pie (9 inches)
1/2 cup seedless raspberry jam
1 package red velvet cake mix (regular size)
1 can (16 ounces) vanilla frosting
Red and green sprinkles
1. Roll pastry to 1/8-in. thickness. Cut twenty-four 2-1/2-in. circles. Press onto the bottom and 1/2 in. up the sides of greased muffin cups. Top each with 1 teaspoon jam; set aside.
2. Prepare cake mix batter according to package directions for cupcakes. Fill prepared muffin cups three-fourths full.
3. Bake at 350° for 14 to 16 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting and decorate with sprinkles.
My college friend shared this cupcake recipe that has pie crust on the bottom, raspberry jam in the middle and cake on top—scrumptious for a buffet or potluck.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
YIELD: 2 dozen.
Nutrition Facts
1 cake: 338 calories, 16g fat (7g saturated fat), 43mg cholesterol, 296mg sodium, 45g carbohydrate (26g sugars, 1g fiber), 3g protein.