Berry Crème Cupcakes
There are no artificial colors in this sweet pink dessert. Try it with different berries to get different hues and different tastes.
INGREDIENTS | MAKES 24 CUPCAKES
- 1 16-ounce package frozen strawberries
- 1 18.25-ounce box white cake mix
- 3 egg whites
- 2 tablespoons vegetable oil
- 1 16-ounce tub nondairy whipped topping
Thaw frozen berries, drain package, and reserve liquid.
Preheat oven to 350°F. Line a muffin tin with paper baking cups.
Combine cake mix, egg whites, and oil in a large bowl and beat with an electric mixer until a smooth batter forms. Fold in drained berries.
Fill baking cups halfway.
Bake for 19 minutes. Remove from oven. As cupcakes cool, mix strawberry liquid and whipped topping. Top completely cool cupcakes with this mixture.
