Want to celebrate the 4th of July by showing your patriotism to the country
and making a delicious dessert to boot?

Well, you’re in luck, listed below is a cup-cake dessert that pays tribute to the
upcoming holiday.
How, you ask?
By using white frosting, and colored fruit, red raspberries and blue blueberries.

And if you’re concerned that these sweet treats aren’t that good for you,
just remember, an occasional treat is okay and blueberries can help keep your
memory intact, (prevent Alzheimer’s), protect your DNA, protect against
certain cancers and slow down aging. And the raspberries- lowers your
risk of strokes and heart disease, and contain manganese, a vital
mineral that keeps bones and skin healthy.

So, if you’re not worried about a few extra calories and want to celebrate
the fourth of July, here’s the recipe…
Recipe for Berry-Topped Lemon Cupcakes!
Ingredients:
1 package of white cake mix, (Duncan Hines or Betty Crocker)
3 egg whites
1/3 cup of oil (canola or coconut)
1 Tbs. of grated lemon zest
1 cup of butter, leave on the counter till it softens
2 cups of Confectioners’ sugar
2 Tbs. of fresh lemon juice
Raspberries and blueberries, 1 cup of each
To make:
Preheat the oven to 350*F. Line 12 muffin cups with cupcake liners.
On low speed, beat cake mix, egg whites, oil and 1 cup of water for 30 secs.
Add zest; turn mixer to medium and beat for 2 mins. Divide evenly among
muffin cups. bake until a toothpick inserted in the center of a cupcake comes
out clean. Remove the pan from the oven, set on top of stove and let cool for
15 to 20 minutes before frosting.
To make the frosting-
Use the mixer and on medium speed beat butter until light and fluffy,
a min. or two. Now, on low, gradually beat in the confectioners’ sugar
then lemon juice until combined. On medium-high, beat until light and
fluffy, 2 mins. If desired, transfer to a pastry bag fitted with a star tip.
Pipe or spoon cupcakes. Garnish each cupcake with a few blueberries
and raspberries.
Don’t have a pastry bag? Make your own. Place the frosting in a
small ziploc bag, cut off the corner and pipe onto the cupcakes.
Calories- 275, Prot-2g, Carb-34g.

Sources:
* A Taste of Home Magazine
* Food Network Magazine
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