Red-White-and-Blue_RESIZED2

Red-White-and-Blue_RESIZED1

Red-White-and-Blue_RESIZED4

Red, White, and Blue Cupcakes

Prep time: 30 minutes

Cook time: 15-20 minutes

Yield: 18 cupcakes

Serving size: 1 cupcake

Ingredients

  • 15.25 oz box vanilla cake mix, dry mix only
  • 4 egg whites
  • 5.3 oz container Chobani® Simply 100 Greek Yogurt
  • 1 tsp vanilla extract
  • red gel food coloring
  • blue gel food coloring
  • 4 oz Cool Whip® Free Whipped Topping
  • Optional*:
  • red, white, and blue sprinkles
  • raspberries
  • blueberries
  • strawberries

Instructions

  1. Preheat oven to 350 degrees. Line muffin pans with cupcake liners and set aside.
  2. In a large bowl, mix dry cake mix, egg whites, yogurt, vanilla, and one cup of water. Mix until blended for 2-3 minutes.
  3. Separate the batter equally into three smaller bowls, about 1½ cups of batter in each bowl.
  4. In one bowl, add 3-4 drops of red gel food coloring or more depending on how deep you want the color. In the second bowl, add 3-4 drops of blue gel food coloring or more depending on how deep you want the color (I would make the colors as dark as possible, as the dyed cake will appear lighter after baking).
  5. Leave the third bowl as is, this will be the white part of the cupcakes.
  6. Using a Tbsp, gently spoon the blue colored cake mix into the bottom of each cupcake liner making sure to not get the cake mix on the sides of the liner. You should fill each cupcake liner with the blue colored cake mix until ¼ full.
  7. Gently use the back of the spoon to even out and smooth out the blue colored cake mix in each cupcake liner.
  8. Next, using a clean spoon, spoon the white colored cake mix into the cupcake liners, directly on top of the blue colored cake mix, making sure not to let the spoon touch the blue colored cake mix. Fill the cupcake liners with ¼ of the white cake mix, cupcakes should now be ½ full.
  9. Gently use the back of the spoon to even out and smooth out the white colored cake mix in each cupcake liner making sure not to mix the white cake mix with the blue colored cake mix.
  10. Next, using a clean spoon, spoon the red colored cake mix into the cupcake liners, directly on top of the white colored cake mix, making sure not to let the spoon touch the white colored cake mix. Fill the cupcake liners with ¼ of the red colored cake mix, cupcakes should now be ¾ full.
  11. Gently use the back of the spoon to even out and smooth out the red colored cake mix in each cupcake liner making sure not to mix the red colored cake mix with the white colored cake mix or the blue colored cake mix.
  12. Bake cupcakes in oven for 15-20 minutes until center of cupcakes is set and toothpick inserted comes out clean.
  13. Allow cupcakes to cool and top each cupcake with 1 tbsp of Cool Whip® Free topping.
  14. Sprinkle red and blue sprinkles on top as an optional decoration.
  15. Next, using a clean tablespoon, drizzle 1 Tbsp of white colored cake mix on top of the red colored cake mix, making sure not to let the spoon touch the red colored cake mix.
  16. Lastly, using a clean tablespoon, drizzle 1 Tbsp of blue colored cake mix on top of the white colored cake mix, making sure not to let the spoon touch the white colored cake mix. Your cupcakes should be ¾ of the way full now.
  17. Bake cupcakes in oven for 15-20 minutes until center of cupcakes is set and toothpick inserted comes out clean.
  18. Allow cupcakes to cool and top each cupcake with 1 Tbsp of Cool Whip® Free topping. Sprinkle red and blue sprinkles on top as an optional decoration.

Nutrition Information

Per Serving 1 cupcake:

Calories: 110

Calories from Fat: 14

Fat: 1g

Saturated Fat: 1

Cholesterol: 0

Carbohydrates: 21g

Fiber: 1g

Protein: 3g

Sugars: 10g

Sodium: 221mg

Vitamin A: 0%

Vitamin C: 0%

Calcium: 1%

Iron: 0%

WWP+: 3 points

http://www.skinnymom.com/2014/06/18/red-white-and-blue-cupcakes/