[caption id="attachment_2323" align="aligncenter" width="225"]
Fourth of July Cupcakes[/caption]
I can’t believe it’s almost the fourth of July! If you’re like me, that means you are looking for a fun, patriotic dessert to serve at your barbeque or picnic. This year I’ve decided to try some Fourth of July Cupcakes. I made some ahead of time to see if they were picnic worthy. I liked the fact that they didn’t take too long to make, were really cute and my family loved them. Here is the recipe:
Fourth of July Cupcakes
Prepare cupcake tins with paper baking cups or grease and lightly flour tins.
2 c. flour
1 tsp. baking powder
½ tsp. baking soda
1/8 tsp. salt
Mix these 4 ingredients together in a bowl and set aside.
½ c. shortening or shortening powder*
1 ¾ c. sugar
1 tsp. vanilla
In a large mixing bowl beat shortening and butter with an electric mixer. Add sugar and vanilla; beat until well combined. *If using shortening powder, you will need to add 1/3 c. water and 1 tsp. oil.
Add 4 egg whites or 4 tsp. egg white powder (if using egg white powder, you will need to add 28 tsp. of water) one at a time, beating well after each.
Add dry mixture and 1 1/3 c. buttermilk or 4 tsp. buttermilk powder* alternately to beaten mixture, beating on low speed after each addition just till combined. *If buttermilk powder is used, you will need to add 1 -1 1/3 c. water.
[caption id="attachment_2324" align="aligncenter" width="225"]
mixing the cake ingredients[/caption]
Divide batter evenly between 3 different bowls. Add red food coloring to one and blue food coloring to one. Place about 1 tsp. of each color in cupcake pans. Bake in a 350 degree oven for 20 to 25 minutes. Makes 30 cupcakes. After they are cool frost with desired frosting.
[caption id="attachment_2325" align="alignleft" width="225"]
divide cake batter into 3 bowls[/caption]
[caption id="attachment_2326" align="alignleft" width="225"]
layer cake batter into cupcake tins[/caption]
I decided to try something different from my usual buttercream icing, so here is the recipe:
Fluffy White Frosting
In a saucepan, stir together:
1 c. sugar
1/3 c. water
¼ tsp. cream of tartar
Cook over medium heat until the sugar is dissolved and mixture is bubbly.
In a mixing bowl, whip until soft peaks:
2 egg whites or 2 tsp. egg white powder (if using egg white powder, you will need to add 14 tsp. water)
1 tsp. vanilla
Gradually add the sugar mixture while whipping constantly until stiff peaks form. It will take about 7-10 minutes.
[caption id="attachment_2327" align="aligncenter" width="225"]
mix sugar mixture with the egg whites[/caption]
Frost the cupcakes. Decorate with desired decorations and ENJOY!!
Contributed by Pam Higley
Fourth of July Cupcakes[/caption]
I can’t believe it’s almost the fourth of July! If you’re like me, that means you are looking for a fun, patriotic dessert to serve at your barbeque or picnic. This year I’ve decided to try some Fourth of July Cupcakes. I made some ahead of time to see if they were picnic worthy. I liked the fact that they didn’t take too long to make, were really cute and my family loved them. Here is the recipe:
Fourth of July Cupcakes
Prepare cupcake tins with paper baking cups or grease and lightly flour tins.
2 c. flour
1 tsp. baking powder
½ tsp. baking soda
1/8 tsp. salt
Mix these 4 ingredients together in a bowl and set aside.
½ c. shortening or shortening powder*
1 ¾ c. sugar
1 tsp. vanilla
In a large mixing bowl beat shortening and butter with an electric mixer. Add sugar and vanilla; beat until well combined. *If using shortening powder, you will need to add 1/3 c. water and 1 tsp. oil.
Add 4 egg whites or 4 tsp. egg white powder (if using egg white powder, you will need to add 28 tsp. of water) one at a time, beating well after each.
Add dry mixture and 1 1/3 c. buttermilk or 4 tsp. buttermilk powder* alternately to beaten mixture, beating on low speed after each addition just till combined. *If buttermilk powder is used, you will need to add 1 -1 1/3 c. water.
[caption id="attachment_2324" align="aligncenter" width="225"]
mixing the cake ingredients[/caption]
Divide batter evenly between 3 different bowls. Add red food coloring to one and blue food coloring to one. Place about 1 tsp. of each color in cupcake pans. Bake in a 350 degree oven for 20 to 25 minutes. Makes 30 cupcakes. After they are cool frost with desired frosting.
[caption id="attachment_2325" align="alignleft" width="225"]
divide cake batter into 3 bowls[/caption]
[caption id="attachment_2326" align="alignleft" width="225"]
layer cake batter into cupcake tins[/caption]
I decided to try something different from my usual buttercream icing, so here is the recipe:
Fluffy White Frosting
In a saucepan, stir together:
1 c. sugar
1/3 c. water
¼ tsp. cream of tartar
Cook over medium heat until the sugar is dissolved and mixture is bubbly.
In a mixing bowl, whip until soft peaks:
2 egg whites or 2 tsp. egg white powder (if using egg white powder, you will need to add 14 tsp. water)
1 tsp. vanilla
Gradually add the sugar mixture while whipping constantly until stiff peaks form. It will take about 7-10 minutes.
[caption id="attachment_2327" align="aligncenter" width="225"]
mix sugar mixture with the egg whites[/caption]
Frost the cupcakes. Decorate with desired decorations and ENJOY!!
Contributed by Pam Higley