Berry Surprise Food

BERRY SURPRISE CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, egg whites and canola oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups half full. Cut each fruit roll into eight pieces; place one piece over batter in each cup. Fill two-thirds full with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with Fruit Snacks.

CHOCO-BERRY SURPRISE CAKE

Steps:

• Heat oven to 350ºF. Grease sides of two 8-in. round cake pans with butter, than dust sides with cocoa powder (tap out excess). Line bottoms with parchment.
• Make cake: In large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In large measuring cup or bowl, mix together oil, sour cream, coffee, eggs, and vanilla. Add wet ingredients to flour mixture and whisk to combine.
• Divide mixture evenly between prepared pans and bake until wooden pick inserted into center of cakes comes out clean, 50 to 55 minutes. Cool cakes in pans 5 minutes, then transfer to wire rack to cool completely.
• Make buttercream: Roughly chop strawberries. Add to blender or food processor and puree until smooth. Set aside. using electric mixer, beat butter to soften. Sift in half of confectioners' sugar and slowly mix to combine. Sift in remaining sugar, add strawberry puree, and mix to combine. Increase speed and beat until light and fluffy, about 30 seconds.
• Trim cakes to level if needed. Slice each cake in half horizontally to make 4 layers. Sandwich all 4 layers together, dividing roughly half of buttercream and spreading between each pair. Next, spread scant layer of buttercream over top and sides of cake. Refrigerate 20 minutes. Transfer cake to stand or board.
• Frost cake with remaining buttercream. Refrigerate 20 minutes. Meanwhile make glaze: Melt chocolate and butter in heatproof bowl set over pan of barely simmering water, stirring until melted and smooth. Cool 5 minutes.
• Pour glaze over chilled iced cake, encouraging it to drip down sides. Allow to set 15 minutes before decorating with whole strawberries.

BLUEBERRY SURPRISE

Steps:

• Bake cake mix as directed in a bundt cake pan.
• Cool and slice into 3 layers.
• Beat cream cheese and sugars together until sugar dissolves.
• Add 1 large Cool Whip and beat until smooth.
• Frost between layers, sides and center of cake.
• Just before serving, pour a chilled can of blueberry pie filling over cake.
• (You can use any flavor pie filling you want).

BERRY SHERBET SURPRISE

Steps:

• Puree the frozen berries, sugar, & juice in a blender.
• Dish the sherbet into bowls then pour the berry mix on top.
• Variation: This recipe can also be made into a delicious smoothie. Blend all the ingredients together then pour into glasses.

BERRY SURPRISE SHAKE

Steps:

• Crush or puree berries and strain through a fine sieve to yield approximately 2 cups puree (If berries are frozen, partially thaw before crushing).
• Combine puree with remaining ingredients, blend until smooth and pour into chilled glasses.
• Garnish with 2 to 3 berries, and fresh mint leaves if desired.

BERRY SURPRISE CUPCAKES

Steps:

• Preheat oven to 350°F Place paper liners in 24 (2-1/2-inch) muffin cups.
• Combine cake mix, egg whites, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Fill each liner half full with batter.
• Cut three fruit snack sheets into 9 equal pieces. (You will have 3 extra squares.) Place each fruit snack piece on top of batter in each cup. Pour remaining batter equally over each. Bake at 350°F for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove to cooling racks. Cool completely. Frost cupcakes with Vanilla frosting. Decorate with fruit snack shapes, if desired.
• Variation To make a Berry Surprise Cake, prepare cake following package directions. Pour half the batter into prepared 13×9×2-inch pan. Place 4 fruit snack sheets evenly on top. Pour remaining batter over all. Bake and cool as directed on package. Frost and decorate as directed.