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.

sandra-lee-blackberry-swirl-cupcakes-evite

Cook Time: 16 min     Yield: Makes 24 cupcakes

Ingredients

  • 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

Directions

  • 1

    Preheat oven to 350 degrees. Line muffin tin with paper cupcake liners.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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

Check out Sandra’s exclusive collection of premium, seasonal Evite invitations designed to coordinate with her party themes. Evite has also teamed up with Sandra on a series of party-planning content that will appear regularly in Sandra Lee magazine – don’t miss it! Still can’t get enough Sandra? Visit SandraLee.com for more of Sandra’s expert advice and inspiration.



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