Mini Blueberry Cakes
- 1 pkg. (2-layer size) yellow cake mix, divided
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup fresh blueberries Whole Foods 3 For $10.00 thru 02/09
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 cup powdered sugar
- 1/4 cup milk
- violet paste food color
- Heat oven to 375 degrees F.
- Reserve 1 Tbsp.
- dry cake mix.
- Use remaining cake mix to prepare batter as directed on package.
- Add dry pudding mix; beat 2 min.
- Toss blueberries with reserved cake mix; stir into batter.
- Spoon into 24 muffin pan cups sprayed with cooking spray.
- Bake 20 to 25 min.
- or until toothpick inserted in centers comes out clean.
- Cool in pans 10 min.
- Remove to wire racks; cool completely.
- Turn cupcakes upside-down.
- Beat cream cheese, powdered sugar and milk in small bowl with mixer until blended.
- Tint to desired shade with food color.
- Spoon over cupcakes; let stand 15 min.
yellow cake mix, fresh blueberries, philadelphia cream cheese, powdered sugar, milk, color
Taken from www.kraftrecipes.com/recipes/mini-blueberry-cakes-168154.aspx (may not work)