Wave the Flag Cupcakes
Courtesy of US Highbush Blueberry Council 24 Servings • 35 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 1 pkg. (18 oz.) yellow cake mix |
| 1/3 c. applesauce |
| 1 1/4 c. water |
| 3 egg whites |
| 3 c. fresh blueberries, divided |
| 1 pkg. lowfat cream cheese, softened |
| 1/2 c. confectioners' sugar |
| 1 tsp. vanilla extract |
| 1 roll of red-colored fruit snack (from a 4.5 oz box) |
Directions:
1. Preheat oven to 350°F. In a large mixing bowl, beat cake mix with applesauce, egg whites and 1-1/4 c. water for 30 seconds on low speed, then 2 min. on medium speed.
2. Spoon batter into 24 (2½") aluminum or paper lined muffin cups. Evenly divide 1 c. of blueberries onto tops of batter; do not stir.
3. Bake cupcakes following package directions; remove to a wire rack and cool completely.
4. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spoon onto cooled cupcakes; spread to the edges.
5. Unroll fruit snack and, with a sharp knife, cut into strips 1/8" wide by 2" long. On half of each cupcake, arrange strips, trimming each to fit. Arrange remaining 2 c. blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.
Nutrition:
Calories: 135; Total Fat: 3g; Total Carbs: 24g; Protein: 3g;