Berry Filled Cupcakes
Prep Time: 10 Minutes
Bake Time: 25 Minutes
Yields 12 Cup Cakes
Preheat Oven to 350 Degrees
1 Box Duncan Hines Yellow Cupcake Mix
2 Large Eggs
3 Tablespoons of Oil
1/2 Cup Water
1/2 Cup Fresh Strawberries
1/4 Cup Fresh Blueberries
1 Teaspoon of Sugar
1 Cup Extra Creamy Whipped Topping
-Cut up strawberries in to quarters then put in a blender along with blueberries and blend for about 10 seconds then add teaspoon of sugar. Blend again until contents are smooth then transfer to a container and put in refrigerator for about 10-15 minutes while you are preparing your cupcake batter. This will cause the contents to stiffen a little bit and make them easier to handle later.
-Prepare cupcake mix by combining eggs, oil, water and cupcake mix. Mix until well blended and no lumps are present.
-Line a cupcake pan with liners and spray the pan and liners lightly with a non stick spray of your choosing.
-Fill the cup cake tins half way with batter
-Using a small teaspoon, spoon a small amount of the berry mixture into the center of each cupcake then cover with remaining cupcake batter. Cupcake tins should each be about 2/3 full by the end of this process.
-Once oven is preheated bake cupcakes for 25 minutes or until tops are a nice golden brown. Take out of the oven and place on cooling rack
Take the remaining berry mixture and fold in the 1 cup of extra creamy whipped topping until well combined. Put mixture into the refrigerator until cupcakes are cooled then ice the tops with the whipped topping.
Note: Sometimes the cupcakes will end up with a hollow center. What you can do is use a pastry bag with a 1/4 or 1/8 tip filled with the berry mixture. Once cupcakes are out of the oven insert the tip of the pastry bag and squeeze a small amount into the cupcake.