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red White and blue patriotic cupcakes yummy


    1 White cake boxed mix
    eggs as called for + one
    butter twice as much oil as called for
    milk substitute for the amount of water called for
    red white and blue sprinkles optional
   food coloring red and blue
    non stick spray or paper liners

    buttercream frosting

   2 stick butter softened
    2 cup vegetable shortening
    1/3 teaspoon salt
    1/3 teaspoon vanilla extract
    1/3 tsp almond extract
    2 pounds confectioners sugar sifted
    3 tablespoon heavy whipping cream


    start by preheating your oven to 380 degrees or whatever the boxed cake mix calls for
    combine your batter as instructed but add in one extra egg substitute the water for milk and use melted butter in place of the oil and double the amount of oil called for
    separate your batter evenly into three different bowls
    add in the blue food coloring to one bowl and the red into another the third bowl leave as is go heavy the color lightens as it cooks
    using a tablespoon spoon one tablespoon of blue batter into the cupcake tins which have either been coated in non stick spray or filled with cupcake liners follow with same procedure with the white batter and then with the red take care not to get batter on the sides of the tin  liners
    fill the tins 3/4 of the way full
    bake as the box instructs and when done remove from the oven and let sit 5 minutes before removing the cupcakes to a cooking rack
    let cupcakes cool completely before frosting
    once your cupcakes are cool make your frosting in a large bowl and using an electric mixer whip your butter until creamy and mix in your shortening
    add in your powdered sugar vanilla cream and salt
    mix to combine
    spoon your frosting into a piping bag or a storage bag with the corner snipped off and frost your cupcakes