½ cup seedless red fruit jelly, such as strawberry or raspberry
powdered sugar, for dusting
Fat 24g (15 g saturated fat)
How to Make It
Cut a 1-inch-wide cone-shaped piece out of the center of each cupcake using a paring knife; reserve. Hollow out a little cake from the center of each cupcake using a melon baller or a teaspoon. Fill each hole with 1 teaspoon jelly. Replace the cone-shaped piece on top of the jelly, pointing downward.
Spread the frosting on the cupcakes and dust generously with powdered sugar.
Note: Cupcakes are best eaten the day they’re made, but will keep up to 2 days in an airtight container.
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