 | | Directions |
- Preheat the oven to 350 degrees F. Line the muffin tins with cupcake liners.
- Prepare the cake mix according to package directions using 3 egg whites. Beat cake mix as directed.
- Pour batter into the muffin cups. Divide the batter evenly between all 24 muffin cups. The cups may end up a little more than half full.
- Place the cupcakes in the preheated oven; bake for 16 to 18 minutes or just until a toothpick poked in the center of the cupcakes comes out clean.
- Leave the cupcakes in the tins to cool.
GELATINS:
- Mix the two gelatins separately. In a small saucepan, cook the berries, water, and sugar together until boiling. Reduce heat to a simmer and cook until berries soften.
- Strain the cooked mixture into a small bowl. Press the berries in the strainer to try to get as much of the juice from them as possible. Discard the remaining pulp. Prepare both berries in this manner, keeping the two separate from each other.
- After straining the berries, add the gelatin to each of the juices; stir until dissolved.
- Poke holes in the cupcakes with a wooden skew, trying to stay 1/2 inch from the edges.
- Pour the strawberry mixture into the holes of 12 of the cupcakes and then the blueberry mixture into the remaining 12 cupcakes. Try to pour as much as possible into the holes and not just over the top of the cupcake.
- Once you have all the mixture poured into the holes, cover lightly and refrigerate the cupcakes over night or for at least for 4 to 6 hours.
FROSTING:
- Prepare the frosting just before you are ready to frost the cupcakes. Pour the pudding mix, milk, and powdered sugar in a mixing bowl; beat these ingredients with a wire whisk for approximately 2 minutes or until mixture has thickened.
- Carefully fold in the Cool Whip. Frost each cupcake generously.
- After they are frosted you can decorate them as desired. You can use sprinkles, colored sugar, candy or leave the just frosted if you prefer.
- When finished decorating, store them in the refrigerator for approximately an hour to chill. Store leftover cupcakes in the refrigerator.
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Prep Time: 2.25 hours
Cook Time: 16 minutes
Container: Muffin tins
Servings: 24
|  | | Ingredients | | - | | 1 white cake mix - standard size |
| - | | 1 1/4 cups water |
| - | | 3 egg whites |
| - | | 1/4 cup vegetable oil - or canola oil |
| - | | GELATIN - STRAWBERRY |
| - | | 1 cup sliced strawberries |
| - | | 1/4 cup water |
| - | | 2/3 cup sugar |
| - | | 2 1/4 teaspoons strawberry gelatin |
| - | | GELATIN - BLUEBERRY |
| - | | 3/4 cup blueberries - fresh |
| - | | 1/2 cup water |
| - | | 5 teaspoons sugar |
| - | | 4 1/2 teaspoons BerryBlue gelatin |
| - | | FROSTING: |
| - | | 1 package instant white chocolate pudding - small pkg. |
| - | | 1 cup milk |
| - | | 1/4 cup powdered sugar |
| - | | 8 ounces Cool Whip |
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