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Mini Chocolate Cupcakes Flag

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  • Prep Time 45 min
  • Total Time 1 hr 15 min
  • Servings 80
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Create this showstopping cupcake flag with mini chocolate cupcakes, topped with creamy whipped topping and fresh fruit!

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ devil's food cake mix
1 1/4
cups water
3
eggs
1
pouch (4 oz) Green Giant™ Veggie Blend-Ins™ 100% spinach purée

Toppings

1 1/2
cups frozen (thawed) reduced-fat whipped topping
1 1/2
cups sliced small strawberries
1/2
cup fresh blueberries

Directions

  • 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 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 rack. Cool completely, about 30 minutes.
  • 4 Just before serving, spread about 1 teaspoon whipped topping on each cupcake. Arrange 70 cupcakes on tray as shown in photo. Place blueberries and strawberries on cupcakes to make stars and stripes pattern as shown in photo. Serve remaining cupcakes on another plate. Store in refrigerator.

Expert Tips

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!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
30
Calories from Fat
5
% Daily Value
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
55mg
2%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
0g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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