I got this recipe from a family member, but I like to keep things as simple, and healthy as possible, so I modified the recipe a bit. Move over, eggs and oil! These cupcakes are made with Greek yogurt, instead. It's healthier, and something that I've always got on hand.
Ingredients:
1 box of white cake mix
1 box of blackberry fusion JELL-O mix (for flavor)
30-40 frozen blackberries
1 cup (8 ounces) of plain Greek yogurt
3-4 tbsp. water
Your favorite frosting
You'll also need:
2 muffin/cupcake baking tins
24 cupcake liners
Instructions:
Preheat the oven to 350 degrees, or whatever temperature the cake mix instructions indicate.
Mix together the cake mix, JELL-O mix, and Greek yogurt. The mixture will be very thick. Add 1 tbsp. of water until the batter is mixed well and a bit thinner. (You don't want runny batter, so only add a few tablespoons of water.)
Scoop a large spoonful of batter into each cupcake liner, so that it's about halfway full.
Press 1-2 of the frozen blackberries into the batter in the cupcake liners.
Bake for 12-15 minutes, or until the cupcakes are cooked through all the way.
Allow cupcakes to cool for about 30 minutes.
Frost with your favorite icing. To keep it light, go for a fat-free whipped topping.
Tips:
Do not allow blackberries to thaw. Using frozen blackberries ensure that the blackberries keep their shape as they bake. Also, using frozen blackberries instead of fresh, makes the cupcake more moist.
Do not add so much water that the mixture is thin. You want a thick mixture. Depending on the thickness of the yogurt you use, you may not even need any water.
If you don't have Greek yogurt on hand, you can follow the recipe on the box of the cake mix. I just prefer to bake without eggs and oil.
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