The Love Chef


Dessert Recipes


            1 package (18 to 19 ounces) yellow cake mix
            1/3 cup Colavita Extra Virgin Olive Oil
            3 egg whites
¼ 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 (2
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.


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