Info Centre - Hungry Kids

Note: This recipe is especially for kids who need a gluten-free diet. Kids who need a gluten-free diet must avoid foods that contain gluten, which is a type of protein found in many foods.

Prep time: 45 minutes

Ingredients:

• 1 1/2 c. sugar
• 24 oz. light cream cheese, softened
• 1 tsp. vanilla
• 4 eggs
• 1 1/2 c. raspberries

Topping

• 8 oz. light cream cheese
• 1/4 c. sugar

Utensils:

• measuring cups
• measuring spoons
• large bowl 
• mixer
• oven (You'll need help from your adult assistant.)
• cupcake liners
• cupcake pan

Directions:

1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
2. In a large bowl, use a hand mixer to blend the sugar, cream cheese, and vanilla.
3. Add eggs to cream cheese mixture one at a time and blend after adding each egg.
4. Line 24-cupcake pan with cupcake liners. Fill cupcake liners 3/4 of the way full with cream cheese batter.
5. Divide raspberries evenly between the 24 cupcakes and sprinkle on top of each cupcake.
6. Bake for 25 minutes at 350 degrees (176 degrees Celsius).
7. Remove from oven and let stand for 5 minutes. A well will form in the middle of each cupcake.
8. Turn the oven to 450 degrees Fahrenheit (232 degrees Celsius).
9. In a small bowl, blend together topping ingredients. Using a teaspoon, drop topping into the centre of each cupcake.
10. Bake for 5 minutes at 450 degrees Fahrenheit (232 degrees Celsius). 
11. Remove from oven and cool. Refrigerate for 1 hour. Keep refrigerated.

Serves: 24

Serving size: 1 cupcake

Nutritional analysis (per serving):

146 calories
5 g protein
6 g fat
3 g sat fat
18 g carbohydrate
1.8 g fibre
53 mg cholesterol
181 mg sodium
55 mg calcium
0.2 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions: