Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Pull-Apart Vanilla-Wafer Cupcake Cake With Berries Be the first to rate & review! Put down the knife, this vanilla-coconut "cake" gets pulled apart instead. By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on June 27, 2024 Rate PRINT Share Close Prep Time: 30 mins Cook Time: 30 mins Total Time: 2 hrs 30 mins Servings: 12 This red, white, and blue cupcake cake looks like a sheet cake—but it isn't! It has a base of vanilla-coconut cupcakes topped with a creamy frosting and tons of fresh berries. Incorporated into the cupcake batter are crushed vanilla wafers and shredded coconut, which give the cakes plenty of extra texture and flavor. The secret to the whipped topping is powdered gelatin, which allows it to spread into an even layer over the cupcakes like the frosting on one large cake. The whole thing is topped with a mixture of blueberries, raspberries, and blackberries, which bring plenty of juicy brightness. Since it doesn’t require any slicing, this is the perfect dessert to bring to a potluck or cookout. 45 Berry Desserts You'll Want to Make All Summer Long Tools and Equipment for Pull-Apart Cupcake Cake Muffin tin: You'll need a 12-cup muffin tin for this recipe. Lining the cups with paper liners will make serving and eating extra easy. Electric mixer: An electric mixer is used to make both the cupcake batter and create the gelatin-spiked frosting. You can use either a hand- or stand-mixer; we don't recommend making this recipe without one. Small saucepan: You'll need a small saucepan to hydrate the gelatin and then dissolve the grains before making the whipped topping. The recipe calls for only two 2 tablespoons of water for this step, so be sure to use the smallest pot you have. If you don't have a small enough pot, you can add the gelatin to a small bowl of water and let it thicken, then microwave it for 30 seconds and stir until dissolved. Offset spatula: It's best to use an offset spatula to spread the topping into an even layer over the cupcakes. If you don't have one, you can use a rubber or silicone spatula instead. Make Ahead The cupcakes can be baked and stored in an airtight container at room temperature for up to two days before topping and serving. Ingredients 45 vanilla-wafer cookies, pulsed in a food processor until finely ground (1 ½ cups) ½ cup unbleached all-purpose flour 1 teaspoon baking powder ¼ teaspoon kosher salt 1 stick unsalted butter, softened ¾ cup granulated sugar 2 large eggs, room temperature ¾ cup whole milk 1 cup sweetened shredded coconut 1 teaspoon unflavored gelatin 1 cup cold heavy cream 2 tablespoons confectioners' sugar ¼ teaspoon pure vanilla extract 1 ½ cups mixed fresh berries, such as blueberries, raspberries, and blackberries Directions Heat oven and prepare pan; whisk dry ingredients: Preheat oven to 350°F. Line a standard muffin tin with paper liners. Whisk together cookie crumbs, flour, baking powder, and salt. Make cupcake batter: Beat butter with granulated sugar on medium speed until pale and fluffy, about 1 minute. Beat in eggs, one at a time. Add flour and milk in alternating batches: Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour mixture and beating until combined after each addition. Fold in coconut. Divide batter among cups; bake, then let cool: Divide batter among cups. Bake until cupcakes are golden brown and centers bounce back when gently pressed, 22 to 24 minutes. Let cool completely in tin on a wire rack. Prepare gelatin: Add 2 tablespoons water to a small saucepan. Sprinkle with gelatin; let stand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don't let it set). Make whipped topping: Beat together cream, confectioners' sugar, and vanilla on medium speed until very soft peaks form, 1 to 2 minutes. Add gelatin mixture; beat on medium until stiff peaks form, about 1 minute more. Frost cupcakes and chill; top with berries: Remove cupcakes from tin and arrange on a platter in a three-by-four rectangle. Spoon frosting over each row of cupcakes; using an offset spatula, smooth to cover tops, forming a rectangular shape. Refrigerate at least 1 hour and up to 3 hours. Sprinkle with berries before serving. Storage If you happen to have any cupcakes left over, refrigerate them in an airtight container for up to two days. Note that the refrigerator will have a drying effect, so try to eat them as soon as possible. More Cupcake Recipes to Try: Blueberry Cupcakes Boston Cream Pie Cupcakes Martha's Strawberry Cupcakes Milk-Chocolate Pudding Cupcakes Orange-Curd Cupcakes Vegan Chocolate Cupcakes Originally appeared: Martha Stewart Living, May 2018 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.