This patriotic dessert is easy to make and the kids can help decorate! Yes- the blueberries qualify this dessert as “good for you”- it’s the healthy halo effect. Just run around with sparklers a few times and we’ll call it even.
- 1 package butter recipe cake mix
- 3 eggs
- 2/3 cup water
- 1 stick butter- room temperature
- Frosting Option 1-delicious: homemade buttercream frosting (see below)
- Frosting Option 2 -easy: 1-2 cans coconut supreme pre-made frosting (any white icing will work)
- 1 cup small fresh blueberries, washed and dried
- 1 roll red-colored fruit snack or fruit leather (Fruit Roll-Ups) cut into 1/8 inch strips by 2 inches .
Preheat oven to 350 degrees. Line standard-size muffin tin with paper muffin cups. Combine softened butter, eggs, water and cake mix on low speed for 30 seconds. Increase to medium speed and beat another 2 minutes. Divide batter evenly into 24 paper-lined muffin cups. Bake 15 to 20 minutes, until lightly browned.
Cool to room temperature on wire racks before proceeding or cool quickly 10-15 minutes in the freezer (my favorite).
Option 1 buttercream frosting Food Network recipe by Gale Gand
- 3 cups confectioners sugar
- 1 cup butter
- 1 tsp vanilla
- 1 -2 tbl whipping cream (can substitute milk)
Directions: In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Spread frosting on tops of cooled cupcakes. Use blueberries to stud cupcakes in rows (for stars) over the upper left quarter of the cupcake. Place red fruit strips across the remainder of the cupcake surface in rows (for stripes) over frosting. Trim fruit strips where they hang over edges. Makes 24 cupcakes.