Pop-Tart Cupcakes

• FOR THE CAKE:
• 1 cup Sugar
• 1/2 cups Butter, At Room Temperature
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1/2 cups Vanilla Almond Milk (or Regular Milk)
• 1-1/2 cup Flour
• 1 teaspoon Baking Powder
• 1 pinch Salt
• 8 whole Blueberry Pop-Tarts Chopped, Crusts Removed
• _____
• FOR THE FROSTING:
• 1 cup Sugar
• 2 whole Egg Whites
• 2/3 cups Butter, At Room Temperature
• 1/4 teaspoons Vanilla Extract
• 6 drops Blue Food Coloring

1. Heat oven to 350F. Put paper liners in a 12-cup muffin tin.
2. To make cake:
3. Cream the butter, sugar, and eggs together until fluffy. Add the vanilla and milk, mix well. Combine the flour, baking powder, and salt in a bowl. Slowly mix the dry ingredients into the wet and mix until combined. Stir in the Pop-Tarts
4. Bake for 20-25 minutes. Cool completely before frosting.
5. To make frosting:
6. Put the sugar and egg whites in a double boiler; whisk constantly until sugar is dissolved and the mixture is 140F.
7. Transfer mixture to another bowl and beat on medium-high for about 10 minutes or until mixture is cool and fluffy. Continue beating until stiff, glossy peaks form.
8. Reduce speed to medium-low; add butter a tablespoon at a time, beating well after each addition. Beat in vanilla and food coloring, if desired.
9. Frost cooled cupcakes, and top with an additional Pop-Tart piece if you wish!
10. Makes 12 cupcakes.

cake, sugar, butter, eggs, vanilla, vanilla almond milk, flour, baking powder, salt, tarts, frosting, sugar, egg whites, butter, ubc, drops

Taken from tastykitchen.com/recipes/desserts/pop-tart-cupcakes/ (may not work)