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Ingredients

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Directions

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  • In a small saucepan bring the 1 cup berries and the water to boiling; reduce heat. Simmer, covered, for 5 minutes. Press the mixture through a fine-mesh sieve; discard any solids. Return juice to saucepan. Stir in the 1/2 cup sugar. Bring mixture to boiling, stirring to dissolve sugar. Boil gently, uncovered, for 2 minutes. Transfer to bowl. Cool.

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  • Using a fork, poke holes in tops of yellow cupcakes. Slowly spoon berry mixture over cupcakes. Set aside.

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  • In a medium mixing bowl beat whipping cream, sour cream, and the 2 tablespoons sugar with an electric mixer on medium speed just until thickened and soft peaks form (tips curl). If desired, place cream mixture in a pastry bag fitted with a large star tip. Generously spoon mixture onto tops of cupcakes. Serve immediately or chill in the refrigerator for up to 4 hours.

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  • Make white chocolate shavings or curls by pulling a vegetable peeler along edge of the white chocolate. Set aside.

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  • To serve, garnish tops of cupcakes with the 2-1/2 cups berries. Sprinkle with white chocolate. Makes 12 (2-1/2 inch) cupcakes.

Nutrition Facts

316 calories; 16 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 73 mg cholesterol; 142 mg sodium. 137 mg potassium; 41 g carbohydrates; 1 g fiber; 30 g sugar; 4 g protein; 0 g trans fatty acid; 49 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

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