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. —Dana Beckstrom, Salt Lake City, Utah
Ingredients
- 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
Directions
- 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.
- Prepare cake mix batter according to package directions for cupcakes. Fill prepared muffin cups three-fourths full.
- Bake at 350° for 14-16 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.
