what you need
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding
1 Tbsp. unsweetened cocoa powder
2 tsp. royal blue paste food color
1/8 tsp. violet paste food color
1 tub (10.6 oz.) COOL WHIP Cream Cheese Whipped Frosting, thawed
1/2 cup fresh blueberries
2 pkg. (0.33 oz. each) strawberry popping candy
make it
HEAT oven to 350°F.
PREPARE cake batter as directed on package. Add dry pudding mix, cocoa powder and food colors; mix well. Spoon into 24 paper-lined muffin pan cups.
BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
PIPE or spread frosting onto cupcakes. Garnish 12 cupcakes with blueberries and remaining cupcakes with candy.
HOW TO PIPE THE FROSTING
Fit pastry bag with desired decorating tip. Spoon enough frosting into prepared bag to fill about halfway. Use to pipe frosting onto cupcakes, refilling bag with remaining frosting if necessary. Or if you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, then cut piece off one bottom corner of bag before using to frost cupcakes.
HOW TO STORE
Keep refrigerated.
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