Mini Blueberry Cakes

Name: Mini Blueberry Cakes
Ingredients: 1 pkg. (2-layer size) yellow cake mix, divided; 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding; 1 cup fresh blueberries; 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened; 1 cup icing sugar; 1/4 cup milk; violet paste food colour

7 ingredients

15 steps

Ingredients

1 pkg. (2-layer size) yellow cake mix, divided
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 cup fresh blueberries
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 cup icing sugar
1/4 cup milk
violet paste food colour

Directions

1

Heat oven to 375 degrees F.
2

Reserve 1 Tbsp.
3

dry cake mix.
4

Use remaining cake mix to prepare batter as directed on package.
5

Add dry pudding mix; beat 2 min.
6

Toss blueberries with reserved cake mix; stir into batter.
7

Spoon into 24 muffin pan cups sprayed with cooking spray.
8

Bake 20 to 25 min.
9

or until toothpick inserted in centres comes out clean.
10

Cool in pans 10 min.
11

Remove to wire racks; cool completely.
12

Turn cupcakes upside-down.
13

Beat cream cheese, icing sugar and milk in small bowl with mixer until blended.
14

Tint to desired shade with food colour.
15

Spoon over cupcakes; let stand 15 min.