Independence Day Recipes

Stars and Stripes Cupcakes

Create fireworks with easy-mix Stars and Stripes Cupcakes.

Stars and Stripes Cupcakes

Prep: 45 min | Yield: 24 servings

Ingredients

Cupcakes

  • 1 box Betty Crocker® SuperMoist® white cake mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 teaspoon almond extract
  • 3 eggs
  • 1 (10 ounce) jar maraschino cherries (about 38 cherries), drained, finely chopped and patted dry

Glaze

  • 3 cups powdered sugar
  • 3 tablespoons water
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon almond extract

Decoration

  • 24 blue candy stars
  • Betty Crocker® red decorating icing (from 4.25 ounce tube)

Instructions

  1. Heat oven to 375 degrees F. Place paper baking cup in each of 24 regular size muffin cups.

Cupcakes

  1. In large bowl, beat cake mix, sour cream, oil, 1/2 teaspoon almond extract and the eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in cherries. Divide batter evenly among muffin cups, filling each about 2/3 full.
  2. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes.

Glaze

  1. Meanwhile, in a medium bowl, beat powdered sugar, water, corn syrup and 1/2 teaspoon almond extract with electric mixer on medium speed until smooth. Spoon over cupcakes, using back of spoon to spread. Let stand 10 minutes.

Decoration

  1. Place 1 candy star on each cupcake as shown. Using writing tip, pipe icing in wavy stripes on each cupcake to resemble flag.

Notes

When making the glaze, start with 3 tablespoons water; if the glaze is too stiff, add 1 teaspoon water at a time until the glaze is spreadable.

Look for red paper baking cups at kitchen specialty stores or wherever cake-decorating supplies are sold.

Nutrition

Per 1 cupcake: Calories 240 (Calories from Fat 80), Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 1/2g), Cholesterol 35mg; Sodium 160mg; Total Carbohydrate 38g (Dietary Fiber 0g, Sugars 28g), Protein 2g

Carbohydrate Choices: 2 1/2

Exchanges: 1 Starch; 1 1/2 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



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