Little Holiday Cakes

Name: Little Holiday Cakes
Ingredients: Pastry for double-crust pie (9 inches); 1/2 cup seedless raspberry jam; 1 package red velvet cake mix (regular size); 1 can (16 ounces) vanilla frosting; Red and green sprinkles

5 ingredients

3 steps

Ingredients

Pastry for double-crust pie (9 inches)
1/2 cup seedless raspberry jam
1 package red velvet cake mix (regular size)
1 can (16 ounces) vanilla frosting
Red and green sprinkles

Directions

1

Roll pastry to 1/8-in. thickness. Cut twenty-four 2-1/2-in. circles. Press onto the bottom and 1/2 in. up the sides of greased muffin cups. Top each with 1 teaspoon jam; set aside.
2

Prepare cake mix batter according to package directions for cupcakes. Fill prepared muffin cups three-fourths full.
3

Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting and decorate with sprinkles.