Festive Berry Fairy Cakes

Preheat oven to 350 F and prepare a cupcake or mini-muffin pan with paper liners.

Melt butter in a saucepan over medium low heat, whisking frequently. Cook on medium-low heat until it’s a dark golden brown, without blackening.

Put your cake mix in a mixing bowl. Stir browned butter into the dry cake mix, along with water and egg whites. Mix as directed on the box. Fill each paper liner 3/4 full and drop fresh or frozen berries into each.* Bake until golden and edges spring back when touched lightly (use the timing on the cake mix box as a guideline). Let cool completely and top with cream cheese frosting.

*Use 3-4 berries for each full-sized cupcake or 1 berry per mini-muffin