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Steps
1
Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
2
In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
3
Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
4
In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
5
Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.
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If you do not have vanilla bean paste, substitute 2 teaspoons vanilla.
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