Mini Blueberry Cakes

• 1 pkg. (2-layer size) yellow cake mix, divided
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1 cup fresh blueberries
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1 cup icing sugar
• 1/4 cup milk
• violet paste food colour

1. Heat oven to 375 degrees F.
2. Reserve 1 Tbsp.
3. dry cake mix.
4. Use remaining cake mix to prepare batter as directed on package.
5. Add dry pudding mix; beat 2 min.
6. Toss blueberries with reserved cake mix; stir into batter.
7. Spoon into 24 muffin pan cups sprayed with cooking spray.
8. Bake 20 to 25 min.
9. or until toothpick inserted in centres comes out clean.
10. Cool in pans 10 min.
11. Remove to wire racks; cool completely.
12. Turn cupcakes upside-down.
13. Beat cream cheese, icing sugar and milk in small bowl with mixer until blended.
14. Tint to desired shade with food colour.
15. Spoon over cupcakes; let stand 15 min.

yellow cake mix, fresh blueberries, cream cheese, icing sugar, milk, colour

Taken from www.kraftrecipes.com/recipes/mini-blueberry-cakes-177657.aspx (may not work)