WW mini double berry cupcakes
PersonalPoints™ per serving
These bite-size cupcakes are perfect for any occasion. Make sure you pat your strawberries dry so they don't make the whipped topping watery. If you can find freeze-dried blueberries, use them with a few fresh blueberries for garnish instead of strawberries.
WW Vanilla cake mix
1 large egg(s)
Light whipped topping
2 Tbsp, roughly crushed
½ cup(s), 5 small berries with pretty stems
- Preheat oven to 350°F. Lightly coat 5 holes of a nonstick mini muffin pan with nonstick cooking spray (or use mini cupcake liners).
- In a small bowl, whisk together cake mix, egg, water, and oil until smooth. Evenly divide batter among prepared muffin holes. Bake until a toothpick inserted into center of a cupcake comes out clean, 9 to 11 minutes. Remove from oven and let cool.
- Divide topping over cooled cupcakes. Garnish with crushed berries and fresh berries.
- Serving size: 1 cupcake