Iron Cupcake: Earth Challenge CHEESE (round 3)

Introducing: Blueberry Apricot Cornbread BRIE Cupcakes

I dont know about ya'll but BRIE is one of my favorite cheeses. I think it is so under-rated. Most folks only ever get to experience it in an appetizer of some sort, but it is so delightful on sandwhiches, mac n' cheese, anything! Today we shall enjoy it in cupcake fashion. mmmmmmmm.

CAKE RECIPE:
2 Boxes of JIFFY Cornbread Mix
1 1/2 Cups of Milk
2 Eggs
1 Cup of fresh Blueberries

Mix all ingredients MINUS the blueberries until combined. Let sit for 30 minutes and mix again before mixing in blueberries and filling cup liners.

FILLING:
1 inch cubed chunks of BRIE cheese

Place brie cube directly in the center of each cupcake batter. For Mini Cupcakes: Bake at 350 for 9 minutes. Remove from oven and add toppings to each cupcake:

TOPPINGS:
1 teaspoon of Apricot Jelly / Cupcake
5 Fresh Blueberries / Cupcake

Toss back in the oven for 3 more minutes.

Eat, Smile, Enjoy.