Sparkling Blue Velvet Cupcakes

81 24 servings, 1 cupcake (56 g) each
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24 servings, 1 cupcake (56 g) each

What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix, cocoa powder and food colours into batter before spooning into prepared cups.
  • Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
  • Pipe or spread Cool Whip onto cupcakes. Garnish half the cupcakes with blueberries and remaining cupcakes with candy.

How to Pipe the COOL WHIP

Fit pastry bag with desired decorating tip. Spoon Cool Whip into prepared bag, then use to pipe onto cupcakes. If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon Cool Whip into bag, then cut piece off one bottom corner of bag before using to top cupcakes.

How to Store

Keep frosted cupcakes refrigerated.


  • 24 servings, 1 cupcake (56 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (56 g) each
Calories 170
% Daily Value
Total fat 9g
Saturated fat 2g
Cholesterol 25mg
Sodium 190mg
Carbohydrate 21g
Dietary fibre 0g
Sugars 15g
Protein 2g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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