Red, White and Blue Cupcakes
Talk about patriotic!!! These Red, White, and Blue Cupcakes not only look festive, they are delicious. Made with a red velvet cake mix and my buttercream frosting recipe, they are the perfect grab-and-go cookout dessert for the fourth of July, or anytime. Soft and flavorful with the right amount of sweetness, and my easy method for creating the swirled icing is worth a try, the kiddos will love! (and the adults😉)
Let’s begin!
Ingredients:
NOTE: To create the swirled patriotic look, you will also need red and blue food coloring, frosting bag, plastic wrap and a 1M Wilton frosting tip.
Enjoy!
💜Julie
Yield: 24
Red, White and Blue Cupcakes
These Red, White, and Blue Cupcakes not only look festive, they are delicious. Made with a red velvet cake mix and my buttercream frosting recipe, they are the perfect grab-and-go cookout dessert for the fourth of July, or anytime. Soft and flavorful with the right amount of sweetness, and my easy method for creating the swirled icing is worth a try, the kiddos will love! (and the adults😉)
Prep time: 15 MinCook time: 20 MinInactive time: 10 MinTotal time: 45 Min
Ingredients
Addition materials needed
Instructions
- Follow directions on box mix to make cupcake batter, then fill your cupcake cups or liners half full.
- After removing from oven, let cupcakes cool completely before frosting.
- Use my buttercream frosting recipe, found HERE to make enough for all cupcakes.
- Divide frosting evenly into three bowls.
- Start with adding a few drops of food coloring to frosting and stir with a toothpick until incorporated, then switch to a spoon to thoroughly mix. (If you need more color, add 1 drop at a time until desired color is achieved.)
- Next, you can load three plastic baggies with each color (or frosting bag) and lay out about a 12-15 inch long section of plastic wrap.
- Snip corners of each bag and squeeze frosting out in large lines parallel to each other, starting on very edge of plastic.
- Next, carefully wrap plastic around icing.
- Insert wrapped frosting into a large frosting bag with a 1M Wilton tip attached and pipe cupcakes. Starting from the outside, gently use a constant squeeze to extract frosting from tip while swirling around to end in the middle.
Notes:
If you do not have a 1M Wilton swirl tip, you can use the plastic baggies to pipe out a ring of one color at a time, on top of each other, making the rings smaller each time, for a patriotic red, white, and blue look.