Blue Velvet Cupcakes

Ingredients

• 0.5 cup blueberries fresh
• 16 oz ready-to-spread cream cheese frosting 
• 0.1 tsp violet paste food color 
• 2 tsp royal paste food color blue
• 3.4 oz jell-o cheesecake flavor pudding instant
• 0.7 oz strawberry popping candy 
• 1 Tbsp cocoa powder unsweetened
• 1 cup cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix white (2-layer size)

Equipment

• bowl
• oven
• whisk
• toothpicks
• muffin liners

Directions

1. Heat oven to 350F.
2. Prepare cake batter as directed on package.
3. Add dry pudding mix, cocoa powder and food colors; mix well. Spoon into 24 paper-lined muffin cups.
4. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.
5. Remove from pans to wire racks; cool completely.
6. Spoon frosting into medium bowl.
7. Add COOL WHIP; whisk until blended. Pipe or spread onto cupcakes.
8. Garnish 12 cupcakes with blueberries and remaining cupcakes with candy pieces.