• 1 (18.25 oz.) box devil’s food cake mix with pudding in the mix
• 1 1/3 cups water
• 1/2 cup (1 stick/4 oz./113g) margarine, melted
• 3 eggs
• 1/2 cup marshmallow creme (from 7 ounce jar)
• 1 cup heavy cream
• 3 cups fresh strawberries, halved
• 1 cup fresh blueberries

1. Make the cupcakes the day ahead. Prepare and bake as directed on package using water, margarine and eggs. Cool at least one hour or until completely cooled. Cover and refrigerate.
2. Place marshmallow creme in small microwave-safe bowl and microwave on high for 10 – 20 seconds, until softened. Beat heavy cream until soft peaks form. Add slightly cooled marshmallow creme; continue beating until stiff peaks form.
3. Frost cooled cupcakes with whipped cream mixture up to two hours before serving. Arrange 2 strawberry halves on top of each frosted cupcake. Place 3 - 5 blueberries around the strawberry halves. Keep refrigerated until served.

Marshmallow creme stabilizes whipped cream; mix it with whipped cream used in other hot-weather desserts, too.