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:
For cake:
-
Red Velvet Cake mix and ingredients to make
For Icing:
-
1 cup butter, softened
-
4 cups confectioner’s sugar, sifted
-
2 tsp almond extract
-
pinch of salt
-
2-3 tbsp milk, almond milk or half and half
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.
Follow directions on box mix to make cupcake batter, then fill your cupcake cups or liners half full.
It was my first time using these paper baking cups, and they worked great! The cupcakes rose up nicely and baked evenly. I placed them on a baking sheet.
After removing from oven, let cupcakes cool completely before frosting.
In the meantime, start on the frosting.
Use my buttercream frosting recipe, found HERE to make enough for all cupcakes.
Divide 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.
(See photo below)
One afterthought I had, was I should have added white chocolate chips to the batter! Oh well…maybe an idea for you though?
Enjoy!
💜Julie
Red, White and Blue Cupcakes
Ingredients
- Red Velvet Cake mix and ingredients to make
- 1 cup butter softened
- 4 cups confectioner’s sugar sifted
- 2 tsp almond extract
- pinch of salt
- 3 tbsp milk almond milk or half and half
- red and blue food coloring
- frosting bag
- plastic wrap
- plastic baggies 3
- 1 M Wilton frosting tip
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
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.
Red, White and Blue Cupcakes
Ingredients
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.