4th of July Cupcakes
Ready In: 55 mins
Yields: 24 cupcakes
Ingredients
- 18 1⁄4 ounces devil's food cake mix with pudding, in the mix
- 1 1⁄3 cups water
- 1⁄2 cup margarine, melted
- 3 eggs
- 1⁄2 cup marshmallow creme (this stabilizes whipped cream)
- 1 cup heavy cream
- 3 cups fresh strawberries, halved
- 1 cup fresh blueberries
Directions
- Make the cupcakes the day ahead.
- Prepare and bake as directed on package using water, margarine and eggs.
- Cool at least one hour or until completely cooled.
- Cover and refrigerate.
- Place marshmallow creme in small microwave-safe bowl and microwave on high for 10 – 20 seconds, until softened.
- Beat heavy cream until soft peaks form.
- Add slightly cooled marshmallow creme; continue beating until stiff peaks form.
- Frost cooled cupcakes with whipped cream mixture up to two hours before serving.
- Arrange 2 strawberry halves on top of each frosted cupcake.
- Place 3 - 5 blueberries around the strawberry halves.
- Keep refrigerated until served.
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