Devil’s Food Cupcakes with Raspberry Sauce
To make cupcakes:Preheat oven to 325 degrees. Coat two 12-cup muffin tins with cooking spray and set aside.
To make the sauce:
- In a large mixing bowl, open 1 (18.25-ounce) box devil’s food cake mix. Stir in 1 (2.5-ounce) jar baby food pureed prunes, 1 cup strong coffee, or 1 cup water plus 2 teaspoons instant coffee granules, 3 large egg whites and 2 tablespoons canola or corn oil. Mix until blended. Spoon evenly into the 24 muffin cups and bake, and then cool, according to package directions.
To make the topping
- In a saucepan stir together 2 (12-ounce) packages frozen, thawed unsweetened raspberries, ½ cup sugar, and 1½ tablespoons cornstarch. Once the cornstarch is dissolved, bring to a boil over medium-high heat. Boil for a few minutes until thickened. Remove from heat and cool completely. Stir in 1 teaspoon vanilla extract.
For each serving:
- In a bowl stir together 2 teaspoons instant coffee granules and 2 teaspoons water. Fold in 8 ounces thawed frozen fat-free whipped topping; refrigerate until serving time.
Makes 24 servings. Recipe source: www.heart.org.
- Spread 1 tablespoon plus 2 teaspoons raspberry sauce on a dessert plate, top with a cupcake, spoon 1 tablespoon plus 2 teaspoons whipped topping mixture over the cupcake.