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Red White and Blue Patriotic Cupcakes




Source of Recipe


Gal


List of Ingredients




Red White and Blue Patriotic Cupcakes


Cupcakes

2 1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
10 tablespoons unsalted butter -- at room temperature
1 1/4 cups sugar
3 eggs
2 teaspoons pure vanilla extract
1 cup milk
Red and blue food coloring
Vanilla Buttercream
2 1/2 cups unsalted butter -- (5 sticks) at room temperature
5 cups confectioners’ sugar
2 teaspoons pure vanilla extract
1 Pinch salt

For Decoration

Mini American Flag Picks


Recipe





To make the cupcakes, preheat the oven to 350 degrees F.

Line 2 cupcake pans with baking liners, then set aside until needed.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy.

Add the eggs, one at a time, and mix until fully incorporated.

Mix in the vanilla.

With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the milk.

Increase the speed to medium and beat until the batter is smooth.

Grab 2 small bowls and place 1/3 of the batter in each, also leaving 1/3 of the batter in the original bowl.

Tint the batter of one small bowl with the red food coloring, and the other bowl with the blue food coloring.

Starting with the red batter, place 1 tablespoon of batter at the bottom of each cupcake liners.

Layer with the white batter (original batter), and then finish off with the blue batter.

Be sure to fill the cupcakes about 3/4 of the way up.

Place the cupcakes in the oven and bake until a toothpick inserted into a few of the cupcakes comes out clean, about 20-25 minutes.

Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the vanilla butter cream:

Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes.

Add the confectioners’ sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes.

You may need to stop the mixer and scrape down the sides of the bowl a couple times.

Add the vanilla and whisk until the butter cream is light and fluffy, about 3 minutes.

To frost the cupcakes, place the butter cream in a piping bag fitted with a large closed star tip.

Pipe in a circular motion onto the top of each cupcake.

Top with a Mini American Flag.

Serve and enjoy!

These last up to 5 days in a sealed container.