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Kneaders 4th of July Flag Cupcakes




Source of Recipe


Kneaders


List of Ingredients




Kneaders 4th of July Flag Cupcakes


White Cake From Scratch


* 1 ½ unsalted butter room temp
* 4 cups sifted cake flour
* 2 cups sugar
* 1 tea baking powder
* 8 egg yolks lightly beaten
* 1 tea baking soda
* 1 1/3 cups sour cream
* ½ tea salt
* 2 tea pure vanilla extract
Mexican Vanilla Buttercream

* 12 ounces unsalted butter, softened
* 1 pound powdered sugar
* ½ tsp Mexican Vanilla

Recipe





Heat oven to 350 degrees.

Dust bottoms and sides of cake pans with flour, set aside.

Sift together flour, baking powder, soda, and salt, set bowl aside.

With electric mixer, cream butter until fluffy, 1 to 2 minutes.

Gradually add sugar. Beat for 3 minutes.

Drizzle in egg yolks. Beat until mixture is fluffy, another 3 minutes.

Alternate adding flour and sour cream into batter.

Beat in vanilla, batter is stiff not runny.
Divide batter between 20 cupcakes, bake for 20-30 min. Test with toothpick for doneness.

Buttercream



1-Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium.

2-Add sugar, ½ cup at a time, beating after each addition, about 5 minutes.
After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium high.

3-Add vanilla, and beat until butter cream is smooth.

Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature and beat on low speed until smooth before using.) Let cool.
Topping cupcakes


1-Spread frosting on cupcakes.

2-Top 4 cupcakes with blueberries, 8 with raspberries, and 8 with coconut.

3-Arrange on platter to resemble American flag.