Monday, September 20, 2010

Lime Raspberry Cupcakes

This was a wonderful, refreshing combination! The cupcakes were made from left-over batter from the Lime Cream Cheese Pound Cake, and the frosting was left over from the Raspberry Chocolate Cupcakes. (I always keep the left-over frosting in freezer bags in the freezer especially for moments like this!)



  1. That DOES sound like a great combo; I'll try it soon. I like your tip of freezing left-over frosting.

    I have to ask--are those pill cups that you use as cupcake wrappers?

  2. They are 3.25 oz paper souffle cups - sold at restaurant supply stores.