One Bowl
80 cupcakes | Prep Time: 45 Minutes | Start to Finish: 1 Hour 35 Minutes
1 Heat oven to 350°F. Place paper baking cup in each of 80 miniature muffin cups.
2 In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about three-fourths full.
3 Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
4 Spread about 1 teaspoon whipped cream onto each cupcake. Arrange 70 cupcakes on tray as shown in photo. Place strawberries and blueberries on cupcakes to make stars-and-stripes pattern as shown in photo. Serve remaining cupcakes on another plate. Store in refrigerator.
1 Cupcake: Calories 35; Total Fat 1g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 50mg; Total Carbohydrate 5g (Dietary Fiber 0g); Protein 0g Exchanges: ½ Other Carbohydrate Carbohydrate Choices: ½
Sweet Secret Once decorated, these cupcakes will need to be stored in the refrigerator. But you can make these cute little cupcake gems another time and freeze them, unfrosted, to pull out for a special treat!
Sweet Secret You can substitute 1½ cups frozen whipped topping, thawed, for the Sweetened Whipped Cream.