Independence Day Recipes
Flag Cupcake Cake
Three easy steps make red, white and blue cupcakes ready for a grand celebration.
Prep: 30 min | Total: 2 hr | Yield: 24 servings
Ingredients
- 1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow cake mix*
- Water, vegetable oil and eggs called for on cake mix box
- 1 (12 ounce) Betty Crocker® Whipped fluffy white frosting
- Betty Crocker® red sugar
- Betty Crocker® blue sugar
- Betty Crocker® Decorating Decors stars
- 2 thick (7 inch) pretzel rods
- 1 roll Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any red flavor; from 4.5 ounce box)
Instructions
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs.
- Cool for 10 minutes; remove cupcakes from pans to cooling racks.
- Cool completely, about 30 minutes.
- Frost 9 cupcakes with frosting; sprinkle with red sugar.
- Frost 6 cupcakes with frosting; sprinkle with blue sugar and star decors.
- Frost remaining 9 cupcakes with frosting. Arrange cupcakes as shown in photo.
- To make flag pole, arrange pretzel rods end-to-end and wrap with fruit snack; place on left side of arranged cupcakes.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.
Expert Tip: You can freeze the baked cupcakes tightly wrapped for up to two months.
Nutrition
Per serving (1 frosted cupcake): Calories 180 (Calories from Fat 70), Total Fat 7g (Saturated Fat 2g, Trans Fat 1g), Cholesterol 25mg; Sodium 160mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 17g), Protein 1g
Carbohydrate Choices: 2
Exchanges: 1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker