Makes: 24 cupcakes
1 box white cake mix
1 1/4 cups milk
1∕3 cup canola oil
3 egg whites
1∕3 cup, plus 2 tablespoons blackberry preserves, divided Purple food coloring
2 cans (12 ounces each) whippe vanilla frosting
Preheat oven to 350¢XF. Line muffin tin with paper cupcake liners.
In a large bowl, with a mixer on low speed, combine cake mix, milk, oil, and egg whites; beat for 30 seconds. Beat on medium speed for 2 minutes more. Divide batter between two bowls. Stir in 1 ∕3 cup blackberry preserves into one bowl and tint purple with food coloring.
Alternating between the two batters, drop spoonfuls into prepared cupcake liners until 2 ∕3 full. Run a toothpick through each batter-fi lled cup to swirl colors together.
Bake for 16 to 20 minutes, or until a wooden pick inserted in centers comes out clean. Remove from muffin tin and cool on wire racks.
Place frosting in a bowl, stir in remaining 2 tablespoons preserves, and tint with food coloring until frosting is a pale lilac. Fill a pastry bag fi tted with a star tip and pipe a large swirl on top of each cupcake. Set a blackberry on top.