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Country Kitchen
October 1, 2012 Previous Recipe
Mack’s Choco-Peanut Butter Cupcakes
Red Velvet Cupcakes
Chocolate Cream Filled Cupcakes
Lemon Pineapple Cupcakes
Plum Cupcakes
Carrot Cupcakes
Carnival Cupcakes
Third Place - Key Lime Cupcakes
Second Place - Chocolate Key Lime Cheese Cupcakes
First Place Blueberry Delight Cupcakes
First Place Blueberry Delight Cupcakes

Mary Helms, Houston County
Crumb topping:
1 cup flour
1 stick butter, softened
2/3 cup chopped pecans
Mix flour, butter and pecans together. Press in a greased 8-x8-inch dish. Bake at 350 for 20 minutes. Set aside. When cool, crumble topping for garnish.
1 box white cake mix
2/3 cup water
2/3 cup sour cream
1/3 cup peanut oil
4 egg whites
3 tablespoons blueberry preserves
1 (3-ounce) package cream cheese, cut into 24 pieces
1 box powdered sugar
1 (8-ounce) cream cheese
Optional 1 cup blueberries
Combine sugar and cream cheese; mix until creamy. Frost cupcakes, top with blueberries and crumb topping.

Cake: Heat oven to 350 F. Place paper baking cup into 24 regular size muffin cups. In large bowl, mix cake mix, water, sour cream, oil and egg whites with spoon until well blended (batter will be thick). Divide batter evenly among muffin cups. In small bowl, stir preserves until smooth. Place 1 piece cream cheese on top of each cupcake; press into batter slightly. Spoon ¼ teaspoon preserves on top of cream cheese in each cupcake. Bake 20-25 minutes or until cupcakes spring back when gently touched. Cool 10 minutes in plans; remove from pans to cooling rack. Cool completely, about 30 minutes.

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