Now that you're your own master decorator, let me know how your Fourth of July cupcakes turn out! You can get creative for different holidays or any occasion!
4tbspheavy whipping cream(can substitute with water or milk)
Instructions
Cupcakes
Preheat the oven to 350 °F and line to 12-cup muffin tin with cupcake liners or spray with a non-stick cooking spray.
Mix the cake batter ingredients directed on the cake mix.
Once mixed divide the batter equally into three bowls.
Dye one bowl blue and one red. Leave the last bowl white (if using a vanilla mix you can dye it white with white gel coloring or just leave it uncolored. *See notes.
Add the 3 batter colors to individual piping bags snipping the ends. Add the batter to the cupcake liners, alternating between the three colors, until the cupcake liners are about 3/4 full.
Bake the cupcakes for 12-15 mins testing with a toothpick around the 12 mins mark. Remove the cupcakes from the muffin tin and allow them to cool completely on a cooling rack.
Frosting
Put the shortening in the bowl of an electric stand mixer and blend on medium-high until the shortening is shiny and smooth. Turn the mixer on low and add 3 tablespoons of the cream one tablespoon at a time.
Spoon the sifted powdered sugar into the shortening mix with the mixer turned to low until totally incorporated. Add additional cream until you get the consistency needed for piping. You want a stiff frosting but not so stiff that it will not flow through a piping bag. When you can stand a knife in it that's about right.
Split the frosting into 3 colors.
Following the same instructions as the batter, color the frosting red and blue, leaving a third one uncolored, and snip off the ends. Add the 1M tip to the 4th piping bag and place the three filled bags into the bag with the tip.
Pipe a star into the center of the cupcake. Then without releasing the pressure pipe a swirl around that tip, applying even pressure. Release pressure and then pull away.
Sprinkle immediately so the sprinkles stick to the wet frosting.
Notes
Be mindful that we specifically state white cake mix and not vanilla. A white mix takes the color easier than vanilla.The yellow tint to a vanilla cake mix will throw off your color slightly but it’s not a huge concern.If you aren't using gel food coloring, it's hard to make a true red. To make red, first dye the cake batter and frosting pink, then red. Adding red coloring to white will simply turn it pink.If your cupcakes have a “tail” you aren’t releasing enough pressure before lifting the piping bag off.Top with sprinkles or cupcake toppers immediately. If you wait the frosting will set and they will not stick to the cupcake.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.