Raspberry Cheesecake Chocolate Cupcakes
We left the school not knowing what the other one was thinking. I couldn’t imagine what my parents were thinking either. Grace was able to pass my phone number on to Jeremy, and he called me a few days later.
Through the next few months we kept in touch, mostly through the phone and mail. He was in Indiana and I was in Pennsylvania, so we had a few opportunities to visit each other, too. We stayed together as a couple through all of it. That fall I moved to Indiana and got a job, so we could be closer. We were engaged in December, and then married in May.
Ingredients
Instructions :
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Through the next few months we kept in touch, mostly through the phone and mail. He was in Indiana and I was in Pennsylvania, so we had a few opportunities to visit each other, too. We stayed together as a couple through all of it. That fall I moved to Indiana and got a job, so we could be closer. We were engaged in December, and then married in May.
Baca Juga
- 1 box chocolate cake mix
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 package instant cheesecake pudding mix (1/2 of a 3.4 oz box of Jello)
- 1 cup Cool Whip
- 1/2 cup butter, softened
- 1/2 cup shortening
- 4 Tablespoons raspberries, smashed (keep juice with it)
- 4 cups powdered sugar
- 1/8 teaspoon salt
- 24 raspberry M&M’s
- 1/2 cup chocolate chips
- 1 teaspoon shortening
Instructions :
- Prepare the cake mix according to the directions on the back of the box. Fill cupcake liners 3/4 full and bake at 350 degrees for 18 minutes or until top springs back.
- Let cool completely.In a mixing bowl, beat the cream cheese and sour cream on low until creamy. Add the milk and pudding mix and beat until mixed. Fold in the Cool Whip. Set aside.
- In a mixing bowl, cream the butter and shortening. Add the smashed raspberries and salt and beat again. Slowly add the powdered sugar until all is incorporated. Beat the frosting until fluffy.
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