1
package (18 to 19 ounces) yellow cake mix
1/3 cup Colavita Extra Virgin Olive Oil
3 egg whites
1¼ cups water
3 cups fresh blueberries, divided
1 package (8 ounces) reduced fat cream cheese softened
½ cup confectioner's sugar
1 teaspoon vanilla extract
1 roll red-colored rolled fruit snack (from a 4.5 ounce
box)
Yields 24 Cupcakes
Preheat oven to 350° F. In a large mixing bowl, beat cake mix with
Colavita Extra Virgin Olive Oil, egg whites and water for 30 seconds on low speed, then 2
minutes on medium speed. Spoon batter into 24 (2½
inch) aluminum
or paper lined muffin cups. Evenly divide 1 cup of blueberries onto
tops of batter; do not stir. Bake cupcakes following package
directions; remove to a wire rack and cool immediately. In a small
bowl, beat cream cheese, confectioner's 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, in fashion of the flag. On half of each cupcake,
arrange strips, trimming each to fit. Arrange remaining 2 cups of
blueberries on the frosting on other halves of the cupcakes, about
10 blueberries per cupcake. |