Cherry Cupcakes with Real Whipped Cream and Blueberries

Happy 4th! Celebrate with cupakes

It’s Independence weekend and of course that means I took a red-white-and-blue themed dessert to work. This time I chose to do a cupcake version of a cake I made a while ago using a white cake mix and fruit punch flavored drink mix. They were an instant hit and even though there are only about 7 people who work in my office, 40 cupcakes were gone by the end of the day!

Cherry Cupcakes

Ingredients:

[Cakes]

  • 1 Box white cakes mix (I used Pillsbury because it was on sale) + ingredients to make the mix (eggs, water, oil)
  • 1 Box cherry flavored gelatin OR 1 packet drink mix (enough for 1 gallon)

[Topping]

  • 2 C heavy whipping cream
  • 2 oz liquor (optional, works great with rum, bourbon or honey liqueur)
  • 1/2 C powdered sugar
  • Blueberries

Directions:

  1. Make the cake mix
  2. Add the gelatin or drink mix to the batter and mix well (I used the cherry gelatin this time, but I prefer the stronger flavor of the drink mix. The color is much more vibrant with the drink mix as well)
  3. Line muffin tin cups with paper liners, spoon batter into the cups, filling about half-way.
  4. Bake according to the directions on the box (18 minutes for mine)
  5. Once cooled top with real whipped cream (recipe below) and blueberries
  6. Make whipped topping: With the whisk attachment on an electric mixer, beat heavy whipping cream until foamy, about a minute. Add liquor if using, and powdered sugar. Beat until soft peaks form.
  7. Top with blueberries
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