Real Recipes From Real Home Cooks ®

red, white, and blue, cupcakes

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

Another good one for July 4th, or anytime, actually.From a cupcake cookbook.

(1 rating)

Ingredients For red, white, and blue, cupcakes

  • one recipe white cake, recipe follows
  • 1 1/2 cups strawberry or blueberry jam
  • one recipe vanilla frosting,
  • red and blue food coloring gel
  • red jumbo sprinkles, edible glitter stars, red candies, star picks for garnish

How To Make red, white, and blue, cupcakes

  • 1
    make white cake as directed. Insert the end of a wooden spoon or dowel into the center of each cooled cupcake to make a hole. Fill a zip top plastic freezer bag with strawberry or blueberry jam. Use scissors or kitchen shears to snip about 1/4 inch from one corner of bag. Insert bag into the hole of 1 cup cake. Squeeze gently until filling comes to the top of the cupcake. Repeat with remaining cupcakes. Divide frosting among three bowls. Tint one bowl of frosting with desired amount of red food coloring and one bowl of frosting with desired amount of blue food coloring. Insert metal tip number 2 D into a large piping bag or a zip top plastic freezer bag with one corner snipped off. Spoon 1/4 cup each of red, white, and blue frosting into bag. Pipe a generous peak of frosting onto each cupcake. Top each with sprinkles, glitter stars, and one red candy. Garnish each with one star picks. Remove pick before eating. Makes 24 cupcakes
  • 2
    White cake: 1/2 cup butter, softened 1 cup shortening 2 cups sugar four large eggs 2 3/4 cup soft wheat flour, or all purpose flour 2 teaspoons baking powder 1/2 teaspoons salt 1 cup buttermilk 1/2 teaspoons vanilla extract 1 1/2 teaspoons almond extract paper baking cups vegetable cooking spray preheat oven to 350°. Beat butter and shortening at medium speed with mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Mix flour, baking powder, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts. Place paper baking cups into two muffin pans, 12 cups each and coat with cooking spray. Spoon batter into cups, filling two thirds full. Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans to wire racks, and cool completely. Note: vanilla bean cake variation: substitute 1 to 2 tablespoons vanilla bean paste for the vanilla and almond extracts. Vanilla frosting: 1/2 cup butter, softened 3 to 4 tablespoons whipping cream 1 teaspoon clear vanilla extract 1/8 teaspoons salt one package powdered sugar, 16 ounces Beat the first four ingredients at medium speed with electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed two minutes or till creamy. For vanilla Bean frosting, substitute 1 teaspoon vanilla bean paste for the vanilla extract. Makes 3 cups

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