Patriotic Cup Cakes
A few years ago I made a delicious cake for a 4th of July celebration with my family. We had to travel with my cake, so it got a little messy during the drive. This is an old picture before I had a nice camera, so please don’t be too harsh of this photo…
This year, my grandmother called me and asked if I could make another cake like this when I went to go visit this past weekend. She lives in Big Bear; since it is all windy mountain roads, I didn’t want my dessert to get messy and ruined again! So I decided to make cup cakes this time. (As shown in the first photo)
What you will need:
- 1 box vegan yellow cake mix (I used Cherrybrook Kitchen)
- 1/3 Cup melted dairy free margarine
- 3/4 Cup water
- Cupcake liners
- Fresh blueberries & strawberries
- Vanilla white frosting
Make cake mix according to directions provided on box. When ready, line cupcake pan with paper liners. Fill liners 1/3 with cupcake batter. This way, once the cupcake rises there will still be space in the paper liner for the berries to sit on of cupcakes but not fall off.
Bake according to directions provided on box. Cupcakes are done when a toothpick comes out clean when placed in center of cupcake. Allow to cool.
Frost cupcakes with white frosting. Rinse fresh berries and slice strawberries into thin slices. Top cupcakes with blueberries on one side and strawberries on the other to create a red, white, & blue cupcake!
It’s a nice little change to my old cake, I like them!