1 (18.25 oz.) box devil’s food cake mix with pudding in the mix
1 1/3 cups water
1/2 cup (1 stick/4 oz./113g) margarine, melted
1/2 cup marshmallow creme (from 7 ounce jar)
1 cup heavy cream
3 cups fresh strawberries, halved
1 cup fresh blueberries
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.
Red White and Blue Ice Cream Cupcakes
Yield: 24 cupcakes
1 batch white cake batter*
Red and blue food coloring
1 batch vanilla bean ice cream (I used homemade, straight from the ice cream maker as it is very easy to top the cupcakes)
Fresh strawberry slices and fresh blueberries
*Note: A full recipe of cake batter could make a TON of these cupcakes. I only made 24 because I don’t have more cupcake pans or room in my freezer for more, but you could make extra with the full batch of batter (or bake an extra cake layer for fun).
Preheat oven and prepare white cake batter as directed. Line two cupcake pans with foil liners. Divide the cake batter into two separate bowls, coloring one half with red and one half with blue food coloring. Drop approximately two tablespoons of batter into each cupcake liner so that you have 12 red and 12 blue cupcakes. Bake in the preheated oven until the cake is baked through and a toothpick inserted in the center comes out clean. (Baking time will depend on the cake recipe you use, but for me it was about 10-11 minutes.) Allow to cool in the pans to room temperature. Then freeze for 15-30 minutes.
Once the cupcakes have frozen slightly, fill each cupcake liner to the top with vanilla ice cream. Freeze until firm and ready to serve. Just before serving, top the blue cupcakes with fresh strawberries and the red cupcakes with fresh blueberries.
What you need for this recipe 1 package (18- to 19-ounces) yellow cake mix
1/3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 roll red-colored rolled fruit snack (from a 4.5-ounce box)
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat cake mix with applesauce, egg whites and 1-1/4 cups water for 30 seconds on low speed, then 2 minutes on medium speed. Spoon cake batter into 24 (2-1/2 inch) aluminum or paper lined muffin cups.
- Evenly divide 1 cup of blueberries onto tops of batter; do not stir.
- Bake cupcakes following package directions; remove to a wire rack and cool completely.
- In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Spoon onto cooled cupcakes; spread to the edges.
- Unroll fruit snack and, with a sharp knife, cut into strips 1/8-inch wide by 2-inch long. On half of each cupcake, arrange strips, trimming each to fit.
- Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes -- about 10 blueberries per cupcake.
Want an easy dessert idea for your Independence Day picnic? Just make cupcakes in an ice cream cone instead of using a cupcake liner. Frost and decorate with festive sprinkles, and you have an instant party! Children really like these because they are easy to hold.