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Mini Chocolate Cupcakes Flag
Mini Chocolate Cupcakes Flag
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Prep Time:
45 minutes
Total Time:
1 hour 15 minutes
Make a stunning flag cupcake display with mini chocolate cupcakes, whipped topping, and fresh fruit.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1 1/4 cups water
  • 3 eggs
  • 1 pouch (4 oz) 100% spinach purée
  • 1 1/2 cups frozen (thawed) reduced-fat whipped topping
  • 1 1/2 cups sliced small strawberries
  • 1/2 cup fresh blueberries
Instructions:
  • Preheat your oven to 350°F and line 80 miniature muffin cups with paper baking cups.
  • In a large bowl, use an electric mixer to beat Cupcake ingredients on low speed for 30 seconds, then increase to medium speed for 2 minutes, occasionally scraping the bowl. Divide the batter evenly among muffin cups, filling them about three-fourths full.
  • Bake for 10 to 12 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then transfer to a cooling rack. Let cool completely for about 30 minutes.
  • Before serving, generously top each cupcake with a dollop of whipped topping. Arrange 70 cupcakes on a tray following the same pattern as shown in the photo. Decorate the cupcakes with blueberries and strawberries to create a patriotic stars and stripes design, emulating the photo. Serve the remaining cupcakes on a separate plate and refrigerate any leftovers.

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