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Patriotic Cupcakes (18)




Source of Recipe


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Patriotic Cupcakes (18)

Quick Cooking July/August 2005
30 reviews rate this recipe 4.5 of 5 stars.
Prep: 15 min. Bake: 20 min. + cooling + frosting
Yield: 1-1/2 dozen.

These festive cupcakes are sure to be the star of your Fourth of July menu. I divided the batter from regular cupcakes into portions and used food coloring to make red, white and blue treats. Our kids loved helping prepare them. —Jodi Rugg, Aurora, Illinois

Ingredients:
• 1 package white cake mix (regular size)
• 1/2 teaspoon blue food coloring
• 1/2 teaspoon red food coloring
• 1 can (16 ounces) vanilla frosting
• Red, white and blue sprinkles

Directions:
1. Prepare cake mix batter according to package directions for cupcakes.

2. In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain.

3. Fill paper-lined muffin cups with 2 tablespoons red batter, 2 tablespoons plain batter and 2 tablespoons blue batter. Bake at 350° for 20-24 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles.

1 each equals 261 calories, 11 g fat (2 g saturated fat), 0 cholesterol, 259 mg sodium, 40 g carbohydrate, 0 fiber, 2 g protein.