Patriotic Cupcakes Shine All Summer Long
Raise the Flag Cupcakes
(Family Features) - Cupcakes decked out in red, white and blue are a splashy addition to any summer celebration.
For baking convenience, use a cake mix and ice cupcakes to a smooth finish with a spatula. Either ready-to-use or homemade icing can be used. Festive cupcake liners and simple toppings, like star-shaped sprinkles, icing decorations and shiny foil picks, make it easy to create a dazzling variety of cupcakes.
To add a dash of design, try cupcake stencils. Place the stencil on top of the spatula-iced cupcake after the icing has dried slightly and sprinkle with cake sparkles, an edible glitter, or colored sugar. For a painted effect, spray the stencil with food color spray.
These tempting treats are easy to bring along to picnics and backyard gatherings.
To transport cupcakes, use a covered cupcake caddy (they are available for 12 standard cupcakes or 24 mini cupcakes) or pack cupcakes in a cake box. Add tall decorations just before the cupcakes are served.
For more information visit www.wilton.com for recipes, cupcake decorations, cupcake caddies and more. For still more tips and great project ideas, visit www.bakedecoratecelebrate.com.
Raise the Flag Cupcakes
- 1 (18.25 ounces) yellow cake mix
- 1-1/3 cups water
- 3 eggs
- 1/3 cup vegetable oil
- Buttercream icing (recipe follows) or white, ready-to-use decorator icing
- Assorted patriotic sprinkles, colored sugars, party picks, icing decorations
- 1/2 cup solid vegetable shortening
- 1/2 cup butter or margarine
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners' sugar (approximately 1 pound)
- Cupcakes - Preheat oven to 350°F. Line 12 2-1/2-inch muffin pan cups with paper baking cup liners.
- In large bowl, combine cake mix, water, eggs and oil; beat with electric mixer 2 minutes. Spoon into baking cups.
- Bake 18 to 20 minutes. Cool completely before icing and decorating.
- Buttercream Icing - Makes 3 cups - Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.**
- Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
- To decorate - Using a spatula or butter knife, ice cupcakes with Buttercream Icing. Or, create an icing swirl using a decorating bag fitted with a star tip, such as Wilton 1M.
- To top with sprinkle mix, place sprinkles on cupcake immediately after icing
- To stencil, place stencil over cupcake, sprinkle with cake sparkles, colored sugars or spray with food color spray.
- Add picks or icing decorations to either spatula or swirl-iced cupcakes as desired.
Makes 24 cupcakes
Notes, Tips & Suggestions
Note: For extra pizzazz, add 2 to 3 tablespoons of patriotic sprinkles to your cake batter. You see color bursts when you eat the cupcakes!
** To thin for spatula icing cupcakes, add 2 tablespoons of milk or light corn syrup and beat at medium speed until icing is light and fluffy.
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