Source: Parents Magazine


Recipe Summary test

12 cupcakes


Ingredient Checklist


Instructions Checklist
  • Place 12 foil cupcake liners on a baking sheet. Microwave red wafers in a bowl for 30-second intervals, stirring in between, until melted (about 2 minutes). Repeat with the white and blue wafers.

To make a solid-colored cup:
  • Using a 1-inch pastry brush, spread one color of melted wafers across bottom of foil cup, then brush the color up the cup's sides.

For a striped cup:
  • Brush stripes of alternating colors across bottom of cup, continuing up the sides.

  • Return finished cups to baking sheet and refrigerate until just set, about 3 minutes. Apply a second coat of melted wafers to each cup, matching its original color pattern, and return to refrigerator to set, 10 minutes.

  • To assemble, carefully peel foil from chilled cups. Gently place 1 cake circle into bottom of each cup. Top each circle with 2 tablespoons pudding; divide fruit mix among cups. Decorate with dollops of whipped cream, and top with colored sprinkles

  • Cut pound cake crosswise into 12 1-inch-thick slices. With a cookie cutter, cut a 2-1/2-inch round from each slice. In medium bowl, combine strawberries, blueberries, and preserves.