Almond Brownie Blossoms
1 (18.4 oz.) package
1/4 cup water
2 large eggs
1/3 cup frozen whipped topping, thawed
1/4 teaspoon almond extract
12 fresh raspberries
1/4 cup sliced almonds, toasted*
HEAT oven to 350°F. Prepare brownie mix according to package directions using oil, water and eggs. Fill 12 paper-lined muffin cups 2/3 full. Bake 26 to 28 minutes or until set in center. Cool completely in pan on wire rack.
SPREAD each cupcake evenly with 1 teaspoon raspberry jam. Combine whipped topping, fudge topping and almond extract in small bowl. Whisk until thoroughly blended. Spoon 1 teaspoon fudge mixture into the center of each cupcake. Place one raspberry in the center of each cupcake, on top of fudge mixture. Insert almond slices into fudge mixture, in a circular pattern, to create a blossom design on top of each cupcake.
Serving Size (1/12), Calories 340 (Calories from Fat 140), Total Fat 16g (Saturated Fat 2g, Trans Fat g), Cholesterol 30mg, Sodium 140mg, Total Carbohydrate 47g (Dietary Fiber 2g, Sugars 34g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.