Start with white cupcakes.
I like this recipe because it makes delicious cupcakes with flat tops.
Yield: 36 cupcakesPrep Time: 15 min Cook Time: 18 min
1 (18.25 ounce) box white cake mix (Duncan Heins)
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 teaspoon of almond extract
1 cup sour cream
4 large egg whites
1. Preheat oven to 325°F. Place cupcake liners in cupcake pans.
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
Cool completely, then cut in half with a sharp knife like this:
Wash berries and drain well on paper towel. You can use fresh or frozen blueberries and strawberries or raspberries for a red, white, and blue theme.
Put a dollop of cool whip on your split cupcake and arrange berries on whip cream.
Put the two halves together, top with a dollop of cool whip and garnish with berries.
See? Quick, easy, and so good!