Independence Day Recipes
Red, White and Blue Cupcakes
Treat your guests to these colorful Red, White and Blue Cupcakes – the perfect dessert for Independence Day.
Prep: 35 min | Total: 1 hr 35 min | Yield: 24 servings
Ingredients
- 1 box Betty Crocker® SuperMoist® white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- 3/4 cup seedless red raspberry jam
- 3 (12 ounce) containers Betty Crocker® whipped fluffy white frosting
- 1 teaspoon intense red paste food color
- 1/4 teaspoon royal blue paste food color
- Betty Crocker® Decorating Decors red, white and blue stars
- Coarse white sparkling sugar, if desired
Instructions
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups.
- 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 a wooden pick for swirled effect.
- Bake for 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool for 10 minutes; remove cupcakes from pans to cooling racks.
- Cool completely.
- 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.
Attribution
Recipe and photo used with permission from:
Betty Crocker