CUPCAKE FLAG CAKE

Cupcake Flag Cake image

Celebrate the red, white and blue with this Cupcake Flag Cake. Blueberries, strawberries and shredded coconut make Cupcake Flag Cake one patriotic pastry.

Provided by My Food and Family

Time 1h20m

Yield 24 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) red velvet cake mix
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
36 blueberries (about 1/2 cup)
9 small strawberries (about 1 cup), quartered
1/3 cup BAKER'S ANGEL FLAKE Coconut

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Spread onto cupcakes.
Arrange cupcakes on platter, in 4 rows of 6 cupcakes each. Place blueberries on tops of 6 cupcakes in top left corner of platter to resemble stars of an American flag as shown in photo.
Place 2 strawberry pieces on top half of each of the remaining cupcakes. Sprinkle coconut onto bottom halves of strawberry-topped cupcakes to resemble the stripes on the flag.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.5823 g, Sugar 0 g, Protein 2 g