Happy Independence Day everyone!
So I know this is a day late, but I wanted to share with everyone an awesome dessert I baked up with just enough red, white and blue to pass off as "patriotic".
You'll Need:
1 - Box Red Velvet Cupcake Mix
1 - 12 oz. Carton Cream Cheese Frosting
½ - Container 8 oz. Cool Whip (so 4 oz.)
1 - Small Container Fresh Blueberries (about 100 berries)
(Makes 24 - Cupcakes)
So, this dessert is actually really easy.
1. Bake the cupcakes as per the instructions on the box. Tip: I usually substitute a little extra oil for the water that is used, just to make the cupcakes a little extra moist. (For example, Duncan Hines Red Velvet Cake batter asks for 1 ¼ Cups Water - ⅓ Cup Oil, So I'll go ahead and substitute this ratio for 1 - Cup Water - ½ Cup Oil, sounds like a lot of oil but just trust me on this one.)
2. Let the cupcakes cool, and once cooled, prepare the frosting by mixing the cream cheese frosting with ½ the container of Cool Whip. You'll end up with some EXTRA fluffy and delectable topping.
3. A great method for topping the cupcakes with the frosting (if you don't have a pastry bag) is to load up all the frosting into a Ziploc freezer bag. Cut the bottom corner tip off of the bag diagonally, about 1 cm in length. Then proceed to frost.
4. Once cupcakes are frosted, make sure to thoroughly wash the blueberries, and sprinkle about 4 or 5 on top of each cupcake. Optional: You can also add a few red raspberries or sliced strawberries to emphasize the red, white and blue theme!
Now FINALLY, eat and enjoy! I brought these to a friend's BBQ and they were a HUGE hit. Good luck, Happy 4th and thanks for reading!!