Gluten-Free Summer Berry No-Bake Cheese Cupcake
The recipe Gluten-Free Summer Berry No-Bake Cheese Cupcake can be made in about 45 minutes. This recipe serves 12. One serving contains 207 calories, 2g of protein, and 8g of fat. For 78 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is brought to you by The Baking Beauties. 77 people were impressed by this recipe. This recipe is typical of American cuisine. Head to the store and pick up confectioners' sugar, cream cheese, nonfat cool whip, and a few other things to make it today. It will be a hit at your The Fourth Of July event. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is not so excellent. If you like this recipe, you might also like recipes such as No Bake Acai Maqui Berry Bars (Gluten Free, Paleo + Vegan), Gluten-Free Chocolate Cupcake, and Gluten-Free Almond Sorghum Pumpkin Cupcake.
Servings: 12
Ingredients:
1 cup confectioners' sugar
4 ounces cream cheese, softened
24 pink or red jelly beans (to garnish)
1 1/2 cups pink moulding wafers (or a colour of your preference)
1/2 liter Cool Whip, thawed
3/4 cup finely chopped strawberries
Equipment:
pastry brush
microwave
bowl
mini muffin tray
muffin liners
mixing bowl
stand mixer
pastry bag
Cooking instruction summary:
Place moulding wafers in a microwave safe bowl, and microwave in 30 second intervals, stirring in between, until melted.Using the back of a spoon, or a small pastry brush, coat the inside of 24 mini-muffin liners with the melted moulding wafers, being sure to coat the sides and the bottom. These will become your edible cupcake liner, so be sure it is thick enough that it will not break. Place the coated muffin liners in a mini muffin tin, and place in the fridge for 10 minutes.In a mixing bowl, or stand mixer, combine the softened cream cheese, confectioners’ sugar and Cool Whip until smooth. Fold in the chopped strawberries.Once the edible cupcake liners have set up in the fridge, remove them and carefully tear the paper liner away from the pink edible liner. Repeat until all 24 are complete.Using either 2 small spoons, or a pastry bag fitted with a large star tip, fill the edible cupcake liners with the cream cheese/Cool Whip/strawberry mixture. Mound the filling, making them look like little cupcakes. Top with a pink or red jelly bean.Serve immediately, or keep refrigerated until ready to serve.
Step by step:
1. Place moulding wafers in a microwave safe bowl, and microwave in 30 second intervals, stirring in between, until melted.Using the back of a spoon, or a small pastry brush, coat the inside of 24 mini-muffin liners with the melted moulding wafers, being sure to coat the sides and the bottom. These will become your edible cupcake liner, so be sure it is thick enough that it will not break.
2. Place the coated muffin liners in a mini muffin tin, and place in the fridge for 10 minutes.In a mixing bowl, or stand mixer, combine the softened cream cheese, confectioners’ sugar and Cool Whip until smooth. Fold in the chopped strawberries.Once the edible cupcake liners have set up in the fridge, remove them and carefully tear the paper liner away from the pink edible liner. Repeat until all 24 are complete.Using either 2 small spoons, or a pastry bag fitted with a large star tip, fill the edible cupcake liners with the cream cheese/Cool Whip/strawberry mixture. Mound the filling, making them look like little cupcakes. Top with a pink or red jelly bean.
3. Serve immediately, or keep refrigerated until ready to serve.
Nutrition Information:
covered percent of daily need
