Devil's Food Cupcakes with Almond-Mocha Topping on Raspberry Sauce, 1/14/14
American Heart Association
Serves 24: 1 cupcake
Whether it's a special occasion or you just want to makesomeone feel special, this decadent-looking dessert will bring smiles andcompliments!
1 18.25-ounce box devil's food cakemix
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
2 tablespoons canola or corn oil
2 12-ounce packages frozenunsweetened raspberries, thawed
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
2 teaspoons instant coffee granules
2 teaspoons water
8 ounces frozen fat-free whipped topping, thawed in refrigerator
2/3 cup sliced almonds, dry-roasted
Preheat the oven to 325F, or asdirected on the package. Lightly spray two 12-cup muffin pans with cookingspray.
In a large mixing bowl, combine the cupcake ingredients.Follow the package directions for beating the batter and baking and cooling thecupcakes.
Meanwhile, in a medium saucepan, stir together theraspberries, sugar, and cornstarch until the cornstarch is dissolved. Bring toa boil over medium-high heat. Boil for 1 to 1 1/2 minutes, or until thickened,stirring frequently. Remove from the heat. Let cool completely, about 20minutes. Stir in the vanilla.
In a medium bowl, stir together the coffee granules andwater until the coffee is dissolved. Fold in the whipped topping until wellblended. Cover and refrigerate until needed.
For each serving, spread 1 tablespoon plus 2 teaspoonsraspberry sauce on a dessert plate, top with a cupcake, spoon 1 tablespoon plus2 teaspoons whipped topping mixture over the cupcake, and sprinkle with about 11/2 teaspoons almonds.
Nutritional Analysis PerServing
Calories Per Serving 173
Total Fat 4g
Saturated Fat 1g
Trans Fat 0
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
2 carbohydrate, 1 fat