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patriotic cupcakes

patriotic cupcakes

I love these stars and stripes cupcakes from Betty Crocker in bright fourth of July colors! There’s even a surprise raspberry swirl filling inside made from a spoonful of jam. The frosting is just canned frosting that has been colored and piped on top of the cupcakes. Coarse sugar and decorating stars finish them so perfectly!

Red, White and Blue Cupcakes

1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
3/4 cup seedless red raspberry jam
3 containers (12 oz each) white frosting
1 teaspoon intense red paste food color
1/4 teaspoon royal blue paste food color
Decorating Decors red, white and blue stars
Coarse white sparkling sugar, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups.

2. Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups. Add 1 1/2 teaspoons raspberry jam to each cup; cut through batter with toothpick for swirled effect. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.

3. Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes. Sprinkle with stars and sparkling sugar.