Vanilla Cupcake Parfaits

Not only delicious, but fun to eat. Layer after layer of tender cake, vanilla frosting and fresh fruit.

1. Preheat oven to 350° F. Place paper cupcake liners in twelve 4-ounce canning jars. Gently press the paper liner so it fits against the inside of the jar. Lightly grease the very top inside of the jar using a paper towel with a little vegetable oil on it. Place jars on a baking sheet.
2. For the cupcakes- cream softened butter with about 1/2 cup of cupcake mix, and blend with mixer until smooth. Add remaining mix, egg and milk and beat on medium speed for about 1 minute, until well blended and smooth. Pour or scoop batter into the paper lined canning jars. Fill liners 2/3 full. Bake for 18-20 minutes until a cake tester comes out clean. Cool 10 minutes and then remove cupcakes from jar. Cool completely on wire rack.
3. Pour the frosting mix into a medium-sized bowl. Add softened butter. Mix with an electric mixer or by hand until crumbly. Slowly add milk while mixing until frosting is a spreadable consistency. Place frosting in a pastry bag fitted with your choice of tip.
4. Gently remove the paper liners from cupcakes. Cut cupcakes in half horizontally. Place bottom half in each jar. Pipe a thin layer of frosting and a layer blackberries that have been cut in half. Place top of cupcake over blackberry layer. Pipe frosting on top of cupcake and garnish with a blackberry and slice of kiwi.