How To Make Red White and Blueberry Cupcakes
Add some sweetness to your summer barbecues with these blueberry cupcakes. They have layers of raspberry and blueberry filling topped with frosting.
Heat oven to 350 degrees F.
Line cupcake pan with paper liners.
Blend box of cake mix with the the 4 egg whites.
Divide the batter into three even portions.
For the white layer combine the cake batter with ½ cup water and 2 tablespoons vegetable oil.
For the red layer thoroughly blend the cake batter with ⅔ cup raspberry pie filling (add red gel paste if preferred for a deeper color).
For the blue layer combine the cake batter with ⅔ cup blueberry pie filling (again with blue gel paste if using).
In each cupcake liner add a scant 1 tablespoon of the blue batter, followed by a scant 1 tablespoon of white cake batter, finishing with 1 scant tablespoon of the red cake batter.
Bake cupcakes at 350 degrees F for 18 to 20 minutes.
Allow to cool completely before frosting.
Whisk cream to soft peaks.
Whisk in the powdered sugar, piping gel, and vanilla.
Whisk until there are stiff peaks.
Gently spoon frosting into a piping bag, and frost cupcakes.
- Calories: 401.13kcal
- Fat: 21.82g
- Saturated Fat: 10.01g
- Trans Fat: 0.21g
- Monounsaturated Fat: 7.92g
- Polyunsaturated Fat: 2.74g
- Carbohydrates: 48.13g
- Fiber: 0.85g
- Sugar: 33.12g
- Protein: 3.85g
- Cholesterol: 54.34mg
- Sodium: 324.25mg
- Calcium: 116.00mg
- Potassium: 126.49mg
- Iron: 0.78mg
- Vitamin A: 164.51µg
- Vitamin C: 0.95mg
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