Create this showstopping cupcake flag with mini chocolate cupcakes, topped with creamy whipped topping and fresh fruit!
Mini Chocolate Cupcakes Flag
- Prep Time 45 min
- Total 1 hr 15 min
- Servings 80
- Ingredients 7
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- 1 1/4 cups water
- 3 eggs
- 1 pouch (4 oz) 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
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in each of 80 miniature muffin cups.
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Step2In 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.
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Step3Bake 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.
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Step4Just 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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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