2-3pouchesred-colored rolled fruit snackI used Fruit by the Foot
Instructions
Preheat oven to 350°F.
Place 20 cupcake liners in cupcake pans. Set aside.
Place cake mix, coconut oil, egg whites and water in a large bowl. With an electric mixer, beat on low until ingredients are combined, then turn up to medium and beat for 2 minutes.
Divide batter into 20 cupcakes. Bake for 23-25 minutes or until light golden brown on the edges. Let cool.
Meanwhile, make frosting. Beat butter in a large bowl with an electric mixer for a minute. Turn to low and gradually add the sugar, vanilla and cream. Turn mixer up to medium and beat for three minutes.
Frost cooled cupcakes. Cut rolled fruit snacks into narrow strips and add to half of the cupcake for flag stripes. Add blueberries on the other side. Serve immediately or store covered in the refrigerator for up to 3 days.
Video
Notes
Just a little warning, if you want to take them to a party, be careful because the blueberries like to fall off during transport (yes I did that). You might want to add the blueberries when you get to the party.