Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Red Raspberry Bouquet
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- Level: None
- Yield: 1 cupcake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 385
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 5 g
- Sugar
- 22 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 183 mg
- Level: None
- Yield: 1 cupcake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 385
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 5 g
- Sugar
- 22 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 183 mg
Ingredients
Directions
- Press the raspberry candies into the frosting at one edge of the cupcake. Cut the green gel candy into 3 thin strips and make stems for each raspberry. Cut the fish in half and put one half at the bottom of the bouquet to make a leaf.
