Hungry Girls Berry Licious Cupcakes Recipes

HUNGRY GIRL'S BERRY-LICIOUS CUPCAKES

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine whipped topping, cream cheese, Splenda, vanilla extract, 1 drop of food coloring and syrup.
• Using an electric mixer at medium-low speed, blend until frosting is thoroughly mixed, about 1 minute.
• Chill frosting in freezer for 20 minutes and then transfer to refrigerator until ready to frost cupcakes.
• In a large bowl, combine cake mix, soda and egg whites; add pureed strawberries and remaining drop of food coloring.
• Mix with an electric mixer at medium-high speed until smooth, about 45 seconds.
• Coat a 12-cup muffin pan with cooking spray, or line with cupcake wrappers. Evenly spoon batter into prepared muffin pan.
• Bake until firm, about 15 to 20 minutes.
• Remove from oven and cool completely in pan.
• Once cool, remove cupcakes from pan and evenly spread with frosting. Yields 1 cupcake per serving.

BERRY CUPCAKES

Steps:

• Preheat oven to 325 degrees, with racks in middle and lower positions. Line 3 muffin tins with 34 liners. Whisk together 3 cups flour, the baking powder, and salt.
• Beat butter, 1 1/2 cups sugar, and the vanilla until pale and fluffy. Scrape down sides of bowl as needed. Beat in flour mixture in 3 additions, alternating with milk.
• Beat whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff, glossy peaks form. Using a rubber spatula, fold one-third of the whites into batter, then carefully fold in remaining whites. Gently toss blueberries with remaining 1/4 cup flour to coat. Gently fold floured blueberries into batter. Divide batter evenly among cupcake liners.
• Bake until cupcakes spring back when touched, 23 to 25 minutes. Let cool in tins on wire racks for 10 minutes. Remove cupcakes from tins, and let cool completely on wire racks. Frost cupcakes and garnish each with a raspberry.