Wednesday, March 30, 2011

Mmmmmm....Fresh out of the oven

Raspberry Upside Down Cupcakes - weight watcher points 3 for one cupcake {not bad}

1 1/2 cups fresh raspberries {I tried with blueberries} also yummy
Cooking Spray
1 9 ounce package lemon cake mix - Jiffy
1 large egg
1 1/2 tsp grated lemon grind
1/2 reduc. fat sour cream
1/2 cup powdered sugar
1 tablespoon fresh lemon juice

Preheat oven to 400
Arrange raspberries evenly in bottom of muffin cake pan
Combine cake mix, eggs, sour cream and 1 tsp.lemon rind
Pour batter over raspberries
Bake for 8-10 minutes or until cupcake spring back when touches lightly in center
Cool cupcakes in pan on wire rack for 2 minutes remove from from cups - I actually placed wire rack on top of muffin pan and flipped them all at once
Place cupcakes upside down on parchment paper and cool completely
While cupcakes cool , combine 1/2 tsp lemon rind , powdered sugar and lemon juice in a small bowl stirring with whisk. Drizzle glaze over cupcakes


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Feeling the love......