Mini Cupcake Buffet
INGREDIENTS
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1 box (18.25-ounce) white cake mix, divided
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3 egg whites, divided
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9 tablespoons vegetable oil, divided
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1/3 cup plus 1 tablespoon blueberry juice, divided
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1/3 cup plus 1 tablespoon pineapple juice, divided
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1/3 cup plus 1 tablespoon cherry juice, divided
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2 sticks butter, softened
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8 ounces cream cheese, softened slightly
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2 cups powdered sugar
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Red, blue, and yellow food coloring
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24 fresh blueberries, for garnish
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12 pieces dried pineapple, sliced in half, for garnish
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12 maraschino cherries, stems removed and sliced in half, for garnish
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3 (24-cup) mini cupcake tins
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72 mini cupcake papers
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3 resealable zip-top bags
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