These colorful cupcakes cheer up any patriotic holiday table or picnic!
Author: U.S. Highbush Blueberry Council - www.blueberrycouncil.org
Serves: 24 person(s)
Preparation Time: 35 mins
1/3 cup unsweetened applesauce
3 egg whites
3 cup fresh blueberries, divided
1 package (8 oz) reduced-fat cream cheese, softened
1/2 cup confectioners' sugar (or powdered sugar), unsifted
1 tsp vanilla extract
1 roll red-colored rolled fruit snack (from a 4 1/2-oz box)
In large mixing bowl, beat cake mix with applesauce, egg whites and 1-1/4 cups water, for 30 seconds on low speed, then 2 minutes on medium speed. Spoon batter into 24 (2-1/2 inch) aluminum or paper-lined muffin cups.
Prior to baking, evenly divide 1 cup of blueberries onto tops of batter; do not stir. Bake cupcakes in preheated oven, following package directions. When done, remove from oven to a wire rack and cool completely.
FROSTING: In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spoon onto cooled cupcakes; spread to the edges.
Unroll fruit snack and, with a sharp knife, cut into strips 1/8-inch wide by 2-inch long. On half of each cupcake, arrange strips, trimming each to fit. Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.
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