Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
2
egg whites
12
ounces seltzer water
Red food color
Blue food color
18
plastic push-up pop containers
1
cup frozen (thawed) fat free whipped topping
1
pint blueberries
9
strawberries, chopped
Preparation
Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
In medium bowl, mix cake mix, egg whites, and seltzer water until moistened. Divide batter into 2 bowls. Tint 1 bowl of batter with a few drops red food color; tint other bowl with blue food color.
Fill 18 mini muffin cups 2/3 full with red batter. Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from oven. Repeat with blue batter to make an additional 18 mini cupcakes. Cool completely.
To assemble push-up cakes, drop blue 1 mini cupcake into each push-up pop container. Top with a single layer of blueberries and 1/2 teaspoon whipped topping. Top each with a red mini cupcake; add dollops of whipped topping to tops of each. Top with chopped strawberries.
