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Raspberry-Swirl Cupcakes

May/June 2010

Your rating: None Average: 4 (164 votes)

These raspberry-lemon cupcakes are topped with an easy cream cheese frosting tinted pink with a little raspberry puree. For those unaccustomed to the mildly nutty flavor of whole-wheat flour (used in these cupcakes), the flavor of the raspberry puree swirled into the lemony cake makes the wheat flavor undetectable.



READER'S COMMENT:
"I agree that this isn't necessarily a healthy recipe, it did make me feel slightly better about serving them at my 3 year old's birthday party. We used the "marshmallow" frosting from the apple cupcakes recipe instead. While I dislike...
Raspberry-Swirl Cupcakes

13 Reviews for Raspberry-Swirl Cupcakes

04/28/2010
Anonymous

I made these cupcakes and tweaked the recipe a little bit too (whole wheat flour in place of cake flour and olive oil in place of canola oil). They turned out great and I received compliments from friends who tried them. Making the purée was time consuming, but I enjoyed trying a new, healthy recipe!

Comments
04/25/2010
Anonymous

I liked these cupcakes but did not follow the recipe to a tee. First I did nto take the time to make a "puree" and strain the thawed berries. I just thawed them and mashed them with a fork and added the berried to the batter and frosting. Beware if you do this for some reason they cupcaked are more blue purple than pink but I didn't care they taste good. This made for about 4-5 extra cupcakes. I did not used all the frosting either. All in all a pretty good cupcake.

Comments
04/18/2010
Anonymous

I dont get it that you call this recipe a healthy choice...1 cup of icing sugar in the icing? who are you trying to fool?

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