Raspberry-orange Cookie-cupcakes Recipe

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Raspberry-orange Cookie-cupcakes
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Ingredients
38
Count
Nutrition
4
Calories
Total time
23
Minutes
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Ingredients:

  • orange buttercream frosting
  • 1 package. (16 oz) confectioners sugar
  • 3 tbsp milk
  • 2 1/2 cup flour
  • 1 tsp salt
  • 3/4 cup packed brown sugar
  • 1 package. (3.4 oz) jello cheesecake flavored instant pudding
  • 2 ( large) eggs
  • 2 1/2 cup flour
  • 1 tsp salt
  • 3/4 cup packed brown sugar
  • 1 package. (3.4 oz) jello cheesecake flavored instant pudding
  • 1 package (3 oz) jello raspberry flavored gelatin
  • 2 ( large) eggs
  • 2 1/4 cups all purpose flour
  • 1 1/3 cups sugar
  • 1 tsp salt
  • 1 cup milk
  • 1 tsp vanilla
  • 2 large eggs
  • 3 tbsp jello raspberry flavored gelatin

Directions:

  1. Orange buttercream frosting:
  2. Beat sugar, butter, milk and orange extract at low speed until well blended and smooth.
  3. Increase speed to med-high and beat for 5-7 minutes (this makes fluffier frosting)
  4. If frosting becomes too thick, beat in additional milk by teaspoonfuls until desired consistency. Set aside.
  5. Cookies:
  6. Preheat oven to 350 degrees.
  7. Prepare orange dough and raspberry dough separately. Follow the instructions, substituting the appropriate flavor gelatin for each.
  8. Sift together first 3 ingredients into a large bowl. Set aside.
  9. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, then gelatin, mixing well. Add eggs and extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Remove dough and set aside.
  10. Prepare second flavor dough.
  11. Place both doughs side by side in a large bowl, pressing them together gently. Do not blend them together too much. Using a small (3 Tbsp) cookie scoop, scoop across the two flavors of dough to create swirl effect.
  12. Drop dough into un-greased cupcake tins. Carefully press dough up and around sides to the top edge to form a cup. Set aside while preparing cupcake batter.
  13. Raspberry cupcake:
  14. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, milk, and vanilla. Beat for 1 minute on medium speed. Scrape sides of bowl as necessary.
  15. Add eggs then gelatin. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 2 minutes until well mixed.
  16. Spoon batter into cookie dough lined cupcake pans, filling 1/2 to 2/3 full.
  17. Bake at 350 degrees for 20-23 minutes, or until toothpick inserted in center of one cupcake comes out clean.
  18. Cool 15-20 minutes in pan. If needed, run a sharp knife around the edges of the cupcakes to loosen from the pan. Carefully remove cupcakes and set aside to cool.
  19. When completely cooled, pipe or spread frosting on each cookie-cupcake. Garnish with fresh raspberry, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3.73 Kcal (16 kJ)
Calories from fat 1.82 Kcal
% Daily Value*
Total Fat 0.2g 0%
Cholesterol 0.71mg 0%
Sodium 7.42mg 0%
Potassium 1.31mg 0%
Total Carbs 0.44g 0%
Sugars 0.17g 1%
Dietary Fiber 0.03g 0%
Protein 0.05g 0%
Calcium 1.1mg 0%
Amount Per 100 g
Calories 396.45 Kcal (1660 kJ)
Calories from fat 194.14 Kcal
% Daily Value*
Total Fat 21.57g 0%
Cholesterol 75.57mg 0%
Sodium 789.36mg 0%
Potassium 139.47mg 0%
Total Carbs 46.58g 0%
Sugars 18.05g 1%
Dietary Fiber 2.68g 0%
Protein 5.26g 0%
Vitamin A 0.2mg 0%
Iron 1.8mg 0%
Calcium 113.2mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.1
    Points
  • 0
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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