Blue Berry Cheesecake Butterfly Cupcakes

• 2 white cake mix boxs
• 2 cups all purpose flour
• 2 cups granulated sugar
• 1 1/2 teas
• salt
• 8 egg whites
• 2 2/3 cups water
• 4 tablespoons vegetable oil
• 2 cups sour cream 16 oz carton
• 2 teaspoons vanilla flavor clear
• 2 teaspoons almond extract
• 2 cups blueberries fresh or frozen
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 cup water
• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• chocolate melting chocolate

1. Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes.
2. Bake at 325 degrees for about 30 minutes. 20 Minutes for Cupcakes (which I did)
3. But just keep an eye on it and test the centers with a toothpick after 30 minutes.
4. Combine the blueberries, sugar, cornstarch, and water in a pot. Bring to a boil over medium heat, stirring frequently, until sauce thickens and blueberries begin to break down. Allow to cool.
5. Beat cream cheese, sugar, and vanilla until well combined. Stir in the cooled blueberry mixture and refrigerate until ready to use. (I let mine sit for about 30 minutes in the refrigerate.

white cake, flour, sugar, teas, salt, egg whites, water, vegetable oil, sour cream, vanilla flavor clear, almond, blueberries, sugar, cornstarch, water, cream cheese, powdered sugar, vanilla, chocolate melting chocolate

Taken from www.yummly.com/recipe/Blue-Berry-Cheesecake-Butterfly-Cupcakes-1648282 (may not work)