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Cupcakes

Red White and Blue Cupcakes

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These blueberry filled cupcakes, topped with cream cheese frosting, have a surprise in every bite.

  • Hands-On Time: 25 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Servings: 24 Cupcakes
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Place 24 paper liners in muffin pan(s).
  2. Combine cake mix according to package directions using eggs, water and oil in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Spoon batter evenly into prepared pan(s).
  4. Bake 16 minutes or until toothpick inserted in center comes out clean.
  5. Cool on wire rack 15 minutes. Remove cupcakes from pan and cool completely.
  6. Cut a 1-inch deep circle from the center of each cupcake using a small paring knife.
  7. Place 1 tablespoon blueberry pie filling in holes and top with cut out pieces.
  8. Spread frosting on cupcakes.
  9. Baking Tip: Place Duncan Hines® Comstock® Blueberry Pie Filling in a piping bag and pipe into center of cupcakes.

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Tips

Get it Open

Get it Open

Haviing trouble getting a jar open. Use a wide ty[e rubber band, like the kind that comes aroung a bunch of as\pargus. Wrap rubber band around lid, twist to open. This works with almost all size jars or bottles.


Easy quick dessert

Easy quick dessert

Two boxes of cake mix. One has to be Angel Food cake mix and the other can be anything you choose. Combine them and store in a locktite container. When you feel like an easy dessert for one, add 3 Tablespoons of mix for each 2 Tablespoons of water. Microwave for one minute and enjoy with ice cream maybe?





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