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Makes 24 cupcakes
Ingredients:
- 1 box dark chocolate food cake mix with pudding in the mix
- 1 1/3 cups water
- 1/2 cup lite margarine, melted
- Egg substitute to equal 3 egss
- 8-oz container of lite whipped topping
- 3 cups fresh strawberries, halved
- 1 cup fresh blueberries
Make the cupcakes the day ahead. Prepare and bake as directed on package using water, margarine and egg substitute. Cool at least one hour or until completely cooled. Cover and refrigerate.
Frost cooled cupcakes with whipped topping up to two hours before serving. Arrange 2 strawberry halves on top of each frosted cupcake. Place 3 – 5 blueberries around the strawberry halves. Keep refrigerated until served.
Source: http://myfinerconsigner.blogspot.com/2010/06/we-love-these-4th-of-july-cupcakes.html?m=1 — modified by Susan Mills-Gray
