Raspberry Red Velvet Cupcakes

ACTIVE TIME: 1 hr. TOTAL TIME: 3 hrs. SERVES: 12

Brighten the day with our from-scratch gems with a fun berry-filled center

1 cup all-purpose flour

2 tsp. unsweetened cocoa

powder

3⁄4 tsp. baking powder

1⁄2 tsp. baking soda

1⁄8 tsp. salt

15 Tbs. butter, at room temp.

1⁄2 cup granulated sugar

2 eggs

1 tsp. raspberry extract

1⁄3 cup buttermilk

1 Tbs. red liquid food coloring 1 (6 oz.) cont. raspberries

11⁄2 (8 oz.) pkgs. cream cheese, at

room temp.

1⁄2 cup confectioners’ sugar +

additional

Fresh rosemary (optional) 1 Heat oven to 350°F. Line 12 muffin cups with cupcake liners. Mix first 5 bacon. Place on baking sheet. In microwave-safe bowl, microwave butter, garlic powder and vinegar until butter melts, about 1 min.; season with salt and pepper. Brush over bundles.

2 Roast beans until tender and bacon is crisp, about 30 min. If desired, sprinkle with diced red pepper. Per serving: Cal. 105 Pro. 4g Carb. 6g Fiber 2g Sug. 3g Chol. 19mg Sod. 173mg Total fat: 7g Sat. 4g Trans. 0g ingredients; reserve. On medium speed, beat 9 Tbs. butter and granulated sugar 2 min. On low, beat in eggs, one at a time, then extract. Alternately beat in flour mixture with buttermilk until blended. Beat in coloring. Divide among liners. Press 2 raspberries into center of each so they are covered with batter. Bake until pick inserted into centers comes out clean, 15–18 min. Cool 10 min. Remove. Cool on rack.

2 On medium, beat cream cheese and remaining butter until fluffy. On low, beat in 1⁄2 cup confectioners’ sugar; on medium-high, beat until fluffy. Cover; chill 30 min. Pipe on cupcakes. Top with remaining berries, then confectioners’ sugar and rosemary, if using. Per serving: Cal. 347 Pro. 4g Carb. 27g Fiber 1g Sug. 17g Chol. 99mg Sod. 334mg Total fat: 25g Sat. 15g Trans. 1g