Celebrate the red, white and blue with this Cupcake Flag Cake. Blueberries, strawberries and shredded coconut make Cupcake Flag Cake one patriotic pastry.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) red velvet cake mix
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
36 blueberries (about 1/2 cup)
9 small strawberries (about 1 cup), quartered
1/3 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Spread onto cupcakes.
Arrange cupcakes on platter, in 4 rows of 6 cupcakes each. Place blueberries on tops of 6 cupcakes in top left corner of platter to resemble stars of an American flag as shown in photo.
Place 2 strawberry pieces on top half of each of the remaining cupcakes. Sprinkle coconut onto bottom halves of strawberry-topped cupcakes to resemble the stripes on the flag.
Substitute 36 raspberries for the quartered strawberries.
At 24 servings, this fun recipe is great for a party or classroom celebration.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 0.5823g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.