"WAVE THE FLAG" CUPCAKES /

Below you can find more information about "wave the flag" cupcakes

Makes 24 cupcakes

INGREDIENTS

(450 gm) 3 cups Naturipe Farms™ blueberries washed and divided
1 package (18 to 19 oz.) yellow cake mix
(75 gm) 1/3 cup applesauce
3 egg whites
(224 gm) 1 package (8 oz.) Reduced-fat cream cheese, softened
(63 gm) 1/2 cup confectioners' sugar
(4 gm) 1 teaspoon vanilla extract
1 roll red-colored rolled fruit
snack (from a 4.5 oz. Box)

METHOD

  • Preheat oven to 350° F. In a 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 (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 completely. 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 inches 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.