Blue Berry Cheesecake Butterfly Cupcakes

Photo: Angie Barrett

Ingredients

2 boxs white cake mix

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 teas. salt

8 egg whites

2 2/3 cups water

4 tablespoons vegetable oil

2 cups (16 oz carton) sour cream

2 teaspoons clear vanilla flavor

2 teaspoons almond extract

2 cups blueberries (fresh or frozen)

cup sugar

1/4 cup cornstarch

1/4 cup water

1 package (8 oz) cream cheese, room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

Chocolate (melting chocolate)

Wax paper

Preparation

For Cake

Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes.

Bake at 325 degrees for about 30 minutes. 20 Minutes for Cupcakes (which I did)

But just keep an eye on it and test the centers with a toothpick after 30 minutes.

For Filling:

Combine the blueberries, sugar, cornstarch, and water in a pot. Bring to a boil over medium heat, stirring frequently, until sauce thickens and blueberries begin to break down. Allow to cool.

Beat cream cheese, sugar, and vanilla until well combined. Stir in the cooled blueberry mixture and refrigerate until ready to use. (I let mine sit for about 30 minutes in the refrigerate.

After the cupcakes are cool, take a small paring knife and cut a well out of the center of the cupcake, fill with filling. Ice the cupcake :)

For Butterflies:

Melt Chocolate.

Lay wax paper over a picture of the butterfly wing

Draw butterfly with chocolate.

Let harden