"This showstopping flag dessert combines sweet vanilla cake with colorful
strawberries and blueberries for a patriotic 4th of July treat."
-Christina Stanley-Salerno
Ingredients:
For Vanilla Cake:
2-1/2 cups all-purpose flour
2 cups sugar
1 cup milk
3/4 cup vegetable oil
4 eggs
2-1/4 teaspoons baking powder
1 teaspoon vanilla extract
For the Frosting:
2 (8 ounce) packaged of cream cheese
1/2 stick of unsalted butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, sifted
For the Topping:
25-30 Strawberries, cut in half and thinly sliced
3/4 cup blueberries
Directions:
1. Make The Batter: Preheat oven to 350°. Place 20 cupcake liners in 2 (12 cup) cupcake pans. In a large mixing bowl, beat together the eggs and sugar until slightly thickened, about 1 minute. Add the flour, milk, oil, baking powder and vanilla and beat for another minute, until batter is smooth and creamy. Fill each cupcake liner 1/2 to 3/4 of the way full.
2. Bake The Cupcakes: Bake for 18 - 21 minutes, or until a toothpick in the center comes out clean. Take the cupcakes out of the pan, and set them out until the have cooled completely.
3. Make The Frosting: With an electric mixer, beat together the cream cheese, butter, and vanilla extract until smooth. Slowly add in the confectioners' sugar and beat until thoroughly combined.
4. Assemble The Cake: Ice each cupcake. Deceorate 4 cupcakes with 4 rows of blueberries. With the remaining 16 cupcakes, decorate with 4 rows of 2-3 strawberries. Line the cupcakes up side by side, with the blueberry cupcakes in the far left corner to resemble a flag. Serve immediately or chill for up to 2 hours.
Enjoy :)