This is a print preview of "Red, White and Blueberry Cupcakes With Rum Icing" recipe.

Red, White and Blueberry Cupcakes With Rum Icing Recipe
by Michelle

Red, White and Blueberry Cupcakes With Rum Icing

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.

Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 24

Wine and Drink Pairings: Champagne

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

  1. Prepare the red velvet cupcakes as directed on the box, and let fully cool on a baking rack.
  2. 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.
  3. 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.
  4. 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.