Red, White and Blueberry Cupcakes With Rum Icing Recipe
These red, white and blueberry cupcakes with rum icing can be modified to fit your time and taste. For the buttercream frosting we used imitation rum, but you can substitute imitation vanilla if the rum is too sweet. To decorate the cupcakes we used the Wilton 12-Piece Cupcake Decorating Set. But, if you need to save time, you can use a knife to frost them and put a layer of blueberries across them.
Servings: 24
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Ingredients
- 1 box Duncan Hines red velvet cake mix
- 3 cups confectioners sugar
- 1 cup butter(softened)
- 1 teaspoon imitation rum
- 2 tablespoons heavy cream
- 1 pint blueberries
Directions
- Prepare the red velvet cupcakes as directed on the box, and let fully cool on a baking rack.
- While they are cooling take the softened butter and confectioners sugar and beat slowly using an electric mixer with the whisk attachment. Once it starts to combine, add the imitation rum (or vanilla) and the heavy cream. Increase the speed to at least medium and whip for several minutes until it becomes fluffy.
- If you are using the Wilton kit, use the star tip 22 and circle the top of the of the cupcake with the frosting, and top with a single blueberry in the center.
- If you are using a knife to frost the cupcake, cover the cupcake completely and then put three rows of three blueberries on the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 24 servings | |
| Calories 176 | |
| Calories from Fat 72 | 41% |
| Total Fat 8.17g | 10% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 55mg | 2% |
| Potassium 13mg | 0% |
| Total Carbs 26.73g | 7% |
| Dietary Fiber 0.3g | 1% |
| Sugars 26.15g | 17% |
| Protein 0.19g | 0% |
