Breakfast
Berry Topped Cupcakes
Vanilla or lemon cupcakes topped with fresh berries and whipped cream or glaze—light, fruity, and elegant.
Ingredients:
- 1 (18.25 ounce) package white cake mix
- 1 (1.5 ounce) package jell-o vanilla flavor fat free sugar free instant pudding
- 1 cup cold fat-free milk
- 1 (8 ounce) tub cool whip sugar free whipped topping, thawed
- 24 small fresh strawberries, each cut into 5 slices
- 1/2 cup blueberries
Directions:
- Prepare cake batter and bake as directed on package for cupcakes, following the reduced-fat directions. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
- Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
- Frost cupcakes with pudding mixture. Arrange 5 berry slices on top of each to resemble star; fill centers with blueberries. Keep refrigerated.