Red White and Blueberry Topped Vanilla Cupcakes

Good Morning! 

     As you all probably know, the 4th of July is a pretty bad day for me. I try not to dwell on all that happened on July 4th 1995, but 18 years later,  it is still the worst day of the year. I don't like fireworks, waving flags that seem to pop up all over town, or anything to do with July 4th. It was just bad luck on my part, that the doctors discovered my pituitary tumor on a national holiday...oops.  So as you know, I don't post July 4th recipes, but this year I decided to break one of my rules, so here you have a lovely red, white and blueberry July 3rd recipe. Happy July 3rd to you all!!

These cupcakes are so simple and easy to make, that anyone can make them. The cake is a box cake mix and the buttercream is super simple. Seriously, it is so simple...except if you make the cupcakes during a super humid day and rain happens to make its appearance on and off all day. Talk about a bad day to bake.  The cupcakes were so beautiful and high crowned when they came out of the oven...and 5 minutes later they sank. I am talking about, high sides and very low sink hole cupcakes. Can you say calamity! So when I piped this luscious and super silky buttercream onto the cupcakes, I did 3 full turns around the cupcake so the buttercream had a very high and lofty appearance. The cupcakes were tall again, however, with the weight of the buttercream, the cupcakes sank a little bit more. Hello, I am a calamity outside of the kitchen...I am not supposed to have calamities in the kitchen, those calamities are supposed to be saved for the rest of my life. Oy Vey!
     

However, in the end, and right before they were completely devoured, they were completely beautiful with fresh berries covered in edible glitter and just really pretty. These problem cupcakes were absolutely delicious and the buttercream was very dense but super silky and very creamy, over all these cupcakes were delicious. 
1 year ago: Mo's Blueberry Lemon Cupcakes

French Vanilla Cupcakes
1 box Duncan Hines Signature French Vanilla Cake Mix
3 eggs
1 1/3 cup water
1/3 cup oil

Preheat the oven to 350˚F for metal and glass pans. 
Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 seconds) Beat at medium speed for 2 minutes. Place your cupcake liners into the cupcake tin and pour in the batter. Bake immediately. Bake cupcakes for 18-21 minutes or until a toothpick inserted into the center comes out clean. 
Cool pan on a wire rack for 15 minutes.  Cool completely before frosting

Kate's Vanilla Buttercream
2 sticks (1/2 pound) unsalted butter, room temperature

8 tablespoons Crisco, I use the baking sticks
1 tablespoon clear vanilla, if possible
1/2 teaspoon clear butter flavor
1 tablespoon milk or cream
2 tablespoons water
5 cups powdered sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and Crisco until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 5 cups sugar, cream or milk, butter flavor and vanilla; mix until light and fluffy. If necessary, slowly add in the water, 1/2 tablespoon at a time to reach desired consistency. Pipe on top of each cupcake. Top each cupcake with at least one or up to 5 of the glittery berries. Store in a sealed cake or cupcake carrier over night in the refrigerator.

Red and Blue Glittery Berries

1 pint blueberries

1 pint raspberries

1 pint blackberries, optional

disco or luster dust, either silver or rainbow 

Wash and dry the berries. When the berries are completely dry, pour some raspberries, blackberries and blueberries into a small mixing bowl. Spoon in a teeny, tiny amount (less than 1/8 teaspoon) of luster dust and cover the bowl with plastic wrap. Shake the bowl lightly until the berries are covered with edible glitter. Top each cupcake with at least one or up to 5 of the glitter berries.

The cupcake liners are from Bake It Pretty and the edible luster dust is from Amazon