Indulge your sweet tooth with these pretty-in-pink blackberry swirl cupcakes. Serve up a batch of these tasty treats at a Sandra Lee-inspired French spring fling.
- 1 box white cake mix
- 1 1/4 cups milk
- 1/3 cup canola oil
- 3 egg whites
- 1/3 cup, plus 2 tablespoons blackberry preserves, divided
- Purple food coloring
- 2 cans (12 ounces each) whipped vanilla frosting
- 24 blackberries
Preheat oven to 350 degrees. Line muffin tin with paper cupcake liners.
In a large bowl, with a mixer on low speed, combine cake mix, milk, oil and egg whites; beat for 30 seconds. Beat on medium speed for 2 minutes more. Divide batter between two bowls. Stir in 1/3 cup blackberry preserves into one bowl and tint purple with food coloring.
Alternating between the two batters, drop spoonfuls into prepared cupcake liners until 2/3 full. Run a toothpick through each batter-filled cup to swirl colors together.
Bake for 16 to 20 minutes, or until a wooden pick inserted in centers comes out clean. Remove from muffin tin and cool on wire racks.
Place frosting in a bowl, stir in remaining 2 tablespoons preserves, and tint with food coloring until frosting is a pale lilac. Fill a pastry bag fitted with a star tip and pipe a large swirl on top of each cupcake. Set a blackberry on top.
More from Sandra Lee
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