Name: Little Holiday Cakes
Prep time: 20 min
Cook time: 20 min
Yield: 2
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Little Holiday Cakes

1. Pastry for double-crust pie (9 inches) -

2. 1/2 cup seedless raspberry jam -

3. 1 package red velvet cake mix (regular size) -

4. 1 can (16 ounces) vanilla frosting -

5. Red and green sprinkles -

How to cook deliciously - Little Holiday Cakes

1. Stage

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.

2. Stage

Prepare cake mix batter according to package directions for cupcakes. Fill prepared muffin cups three-fourths full.

3. Stage

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.