Red White and Blue No-Bake Frozen Cupcakes

Sunday, July 13, 2008

Red White and Blue No-Bake Frozen Cupcakes

When I think of the perfect summer dessert, it’s something cool and fresh. I love fresh blueberries and strawberries in the summer time. Add a big dollop of whipped cream and maybe some angel food cake and the dessert reminds me of summertime.

When the Cupcake Hero theme was announced to be Red White and Blue, I immediately thought of strawberry and blueberry. I’m not a huge fan of berries baked into cakes. SO when I saw this recipe in my Google Reader, I thought it could be a great in the form of a cupcake.
I adjusted the recipe by adding blueberries and making it into cupcakes instead of a loaf. Check out all those chunks of strawberry and blueberry!!

Red White and Blue Frozen Cupcakes – Adapted from Megans Cookin (originally from Cool Whip) – makes 12
2 cups fresh strawberries, chopped
1 cup fresh blueberries, chopped
1 can (14 oz.) Sweetened Condensed Milk (I used low fat)
1/4 cup lemon juice (I forgot it, but use it if you have it)
1 tub (8 oz.) Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted

Line muffin tin with foil cupcake papers. Mash the berries in large bowl (I used a food processor). Add condensed milk, juice and 2 cups of the whipped topping; mix well.

Mix chopped cookies and butter. Spoon 1 Tbsp of the cookie mixture into the bottom of the cupcake liners. Fill cupcake tins to the top with the berry mixture (I filled mine really full).

Freeze 6 hours or until firm. Spread or pipe remaining whipped topping onto top of the cupcakes. Decorate with more fresh berries or cookie crumbs, or even some fresh mint. Store leftovers in freezer.

Cupcakes, Dessert

11 comments »

9 Responses to “Blueberry Almond Cake with Lemon Drizzle”

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1

How To Be Perfect — July 16, 2010 at 11:55 am

This cake looks great and I will definitely try those cupcakes, they sound awesome x
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2

Lauren — July 16, 2010 at 11:55 am

I’m right there with you husband – I adore blueberries! This cake looks absolutely delicious :).

I’ve bought a whole bunch of reduced price ingredients at TJ Maxx and Marshalls – I always scope out their food section!
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3

Lauren — July 16, 2010 at 11:56 am

*your husband, not you husband 😉
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4

Gia — July 16, 2010 at 1:32 pm

In the ingredients you have listed yogurt but in the instructions you have buttermilk…can you just clarify which it is? I am going to the store and want to buy what I need to make this today!
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5

Jen — July 16, 2010 at 1:42 pm

Gia – Sorry for the confusion – I have updated the recipe instructions. I used yogurt instead of buttermilk like the original recipe states. Either one would work just fine.
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6

Memória — July 16, 2010 at 7:20 pm

This cake looks amazing. Great photos.
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hannah {thepastrykook} — July 17, 2010 at 3:52 pm

the only reason why i like blueberries is cos they are good for eyesight! haha. your cake looks delectable (:
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Ingrid — July 19, 2010 at 12:30 am

We blueberries,t oo. Actually we love all berries and they pair well with both almond and lemon.

Btw, No way would we thing of leaving off that yummy glaze.

Thanks for sharing!
~ingrid
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9

Becca — May 9, 2017 at 10:35 pm

How far in advance can i make this ? Will it hold 2-3 days?