Fourth of july Cupcakes

I absolutely love these cupcakes because of the colours. The cake and the frosting are swirled in red, white and blue; however, you can modify the colors for any holiday, or your favorite sports team.

Yields: 24 cupcakes
1 box white cake mix, prepared according to directions
1 package white cupcake papers
red and blue gel food coloring
1/2 cup softened butter
2 packages softened cream cheese
1 teaspoon vanilla
2 1/2 cups sifted confectioners sugar
Fourth of July Cupcakes:
Preheat oven to 325 degrees. Separate the cake mix into three separate bowls, about 1 cup per bowl. Add red gel coloring to one bowl, stirring and adding more gel until you have reached a deep shade of red and repeat in a separate bowl with the blue gel. The third bowl, the white batter, should remain uncolored.
Next, in a muffin tin that holds 12 cupcakes, add less than a tablespoon of each color into each muffin paper cup. Each muffin paper should be about half full of batter. I added white to the bottom and then the red and blue side-by-side over the white. You can also layer each color stacked on top of each other. With a toothpick, gently fold and swirl the color together until slightly mixed. If you mix the colors too much, the red and blue will turn purple. Bake for 18-25 minutes until a toothpick comes out clean.


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