4th of July Cupcakes

4th of July CupcakesThis 4th of July, my family was invited to a cookout by one of my husband’s work friends. This worked out quite nicely because we had no real plans for the holiday. It also afforded me the opportunity to bake some beautiful and delicious 4th of July cupcakes to bring to the cookout. I had seen so many cute decorating ideas online and decided that this Pinterest find would be one of the cupcakes I would make. I loved the idea of having a fun red, white, & blue sprinkle surprise as you bit into the cupcake.

Since there was no real recipe with the idea, I decided to use one of my favorites, the Very Vanilla Cupcake & frosting. I knew that the cake would be substantial enough to hold together even with the sprinkles in the middle. To get the sprinkles in the cupcakes, after they cool, scoop out a little bit of cake from the top (I used a small melon baller) and fill the hole with sprinkles. After that, top with the frosting to hold everything in.

With these cupcakes, I also tried a new frosting decorating technique that I see frequently but found on Pinterest (of course). I wanted to swirl the red, white, & blue frosting colors together. To do this, I first put the individual frostings in small disposable piping bags. I then put each bag in my large piping bag fitted with a tip. Now, in a perfect world they all would’ve squeezed out nice & evenly creating a beautiful, multicolored swirl. Unfortunately, this took a bit more finesse than that. I had to adjust the bags quite a bit to get them placed properly. I’m pretty sure that my arm up to my elbow was covered in frosting multiple times. Overall, it worked out okay though. I will just need to practice this technique a little more.

Ingredients:

Vanilla Cupcakes:
  • 1 and 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 egg whites
  • 1/4 cup vanilla Greek yogurt (or plain; or regular yogurt; or even sour cream)
  • 3/4 cup vanilla almond milk (or cow’s milk; or soy milk; or plain almond milk)
  • 2 teaspoons vanilla extract
  • seeds scraped from 1/2 split vanilla bean
  • red, white, & blue sprinkes
Vanilla Bean Frosting:
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 4-5 cups powdered (confectioners’) sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • seeds scraped from 1/2 split vanilla bean
  • salt, to taste
  • red & blue food coloring

Directions:

  1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar – mixture will be gritty. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half.
  3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
  4. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
  5. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and vanilla bean seeds with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon).
  6. Divide frosting and add food coloring.
  7. Cool cupcakes, then scoop out a small amount from the top and fill with sprinkles.
  8. Frost cupcakes (I used Wilton 1M piping tip). There may be leftover frosting depending how much you use on each cupcake.
  9. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

 

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