These cupcakes from bakerella are so cute! I hope I can try these for monday and perfect them for the 4th!!
Red white and blue cupcakes
2 2/3 cup all purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
4 egg whites
1 cup whole milk
1 tablespoon vanilla
2/3 cup salted butter, softened
Red and blue liquid food coloring
Three piping bags
Candy cup baking papers (see note below)
- Preheat oven to 350 degrees.
- Sift flour, sugar and baking powder into a large mixing bowl and then mix together on low.
- In another bowl, stir egg whites, milk and vanilla together.
- Add butter to the flour mixture and mix together. As it starts to combine, slowly pour the milk mixture in and mix until completely combined.
- Divide batter evenly into three bowls. Add about 40 drops of red food color to one bowl and stir together until completely blended. Repeat with the blue food color and a second bowl, leaving the last bowl white.
- Stand decorator bags in tall glasses for support and spoon batter into bags. Tie off the ends of the bags with twist ties. (Note: Three bags will hold about half of the batter, so you’ll need to repeat for the full amount.)
- Lay the bags side by side and tape around the bottoms of the three bags to make it easier to hold them together in a row.
- Cut the end of the bags off and slowly pipe batter into paper candy cups using a back and forth motion. Use your fingers to apply more pressure to the center bag if necessary.
- Fill cups a little more than halfway. Bake for about 16 minutes or until done.
- Remove and cool. Makes about 16 cupcakes.
- Note: You can bake these in candy cups or regular baking cups. If you use candy cups, make sure you find the ones that aren’t wax coated on the inside. Here are some I found online that are meant for baking in. Most of the ones I’ve seen in stores have the coating on the inside. And if they are hard to find, you can also just bake them in regular baking cups and place them in the candy cup before you decorate.
1 cup butter, softened
1 teaspoon vanilla
4 cups confectioner’s sugar
4 teaspoons milk
Red, white and blue sugar crystals
Small plastic spoons
- Beat butter and vanilla together.
- Add sugar slowly and beat until combined.
- Scrape down the sides and add milk. Mix until smooth and creamy. You can also add a couple of drops cherry oil for extra snow cone flavor
- Divide the frosting into three bowls and tint two of the bowls with a few drops of red and blue food color so when you cover in sugar crystals, there isn’t any white frosting showing through.
- Makes enough to frost about 8 cupcakes with high domes of frosting. Double for this cupcake recipe unless you don’t plan on frosting your cupcakes this high.
- Pipe white frosting down the center of the cupcake, lining up somewhat with the white cake section. Then use a knife to pull the frosting down towards the edge of the cup. Make sure to leave the white rim of the cupcake paper showing completely. You can wipe off excess frosting if necessary.
- Sprinkle white sugar crystals on the frosting, letting the excess fall into a bowl underneath. You can then gently press the cupcake down into the fallen crystals to fill any uncoated areas.
- For the red side, just use a knife to apply the frosting. Pull downward with the edge of the knife so the frosting meets at the base of the cup. Again, make sure to keep the rim of the cup free of frosting.
- Sprinkle with red sugar crystals over a separate bowl, and press red section into the bowl of crystals to fill any gaps. Repeat with the blue frosting and blue sugar crystals.
- When the cupcakes are coated with sprinkles you can easily, reshape the dome if necessary by gently pressing down any areas that look uneven.
- Finally, sprinkle more white sugar crystals over the entire cupcake to give it an even icier look and insert a small spoon right in the top.