With July 4th nearing, I knew I wanted to create something special.
It had to be patriotic, and definitely delicious.
Since barbecue is already on the menu, of course, I figured I might as well save some time by preparing dessert in advance, this way I can enjoy more time with family and friends.
These Red, White and Blue cupcakes are the perfect make-ahead celebration dessert!
Cupcakes are perfect for these occasions.
Yes, it means I have to turn on the oven while the weather is warm, but I can knock out a whole tray of desserts in no time.
I particularly like this recipe because it only makes a dozen.
You can easily double the recipe if you want more.
I also make the buttercream frosting with a mix of unsalted and salted butter; believe me when I say it’s good!
When done mixing, I divided the frosting into separate bowls to dye it red and blue, reserving just enough white frosting to complete my patriotic color scheme.
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Red, White and Blue Cupcakes Recipe
Red, White and Blue Cupcakes - A delicious and simple recipe perfect for July 4th, or for whenever you're feeling Patriotic!
- 1 1/2 cups all-purpose flour (180 g)
- 1 1/2 teaspoons baking powder (7.5 mL)
- 1/4 teaspoon salt (1.25 mL)
- 2 large eggs, room temperature
- 2/3 cups sugar (130 g)
- 12 tablespoons unsalted butter, melted (180 g)
- 2 teaspoons vanilla extract (10 mL)
- 1/2 cup milk (120 mL)
- 4 tablespoons unsalted butter, room temperature (60 g)
- 4 tablespoons salted butter, room temperature (60 g)
- 1/2 cup shortening (95 g)
- 1 pound powdered sugar (454 g)
- 1/2 teaspoon vanilla extract (2.5 mL)
- 1 1/2-2 tablespoons milk (22.5-30 mL)
- red food gel
- blue food gel
Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners; set aside.
Make the cake by whisking together the flour, baking powder and salt in a bowl. Set aside. In a stand mixer, beat the eggs and sugar for 2 minutes. Add the butter and vanilla extract. Then beat in the dry ingredients and milk. Scrape down the sides of the bowl and mix until combined. Divide the batter evenly into the muffin tin, and bake for 18 to 20 minutes. Allow the cupcakes to cool for 10 minutes before transferring them to a rack to cool completely.
Prepare the frosting by beating the butters and shortening together in a stand mixer on low-medium speed. Slowly beat in the powdered sugar, vanilla extract and milk. Divide the frosting into three bowls. Mix red food gel in one bowl and blue food gel in another until the desired color is achieved. Fill a piping bag with all three colors, ensuring each frosting stays on its own side. Attach an icing tip and frost the cupcakes.
If you want to avoid colors mixing, you can place each frosting in plastic wrap and create long tubes to insert into the piping bag. Snip off the end and pipe as usual.
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