4th of July All American Cupcakes
Published: July 1, 2010
Classic All Around 4th July Cupcakes (Originally Published July 2007)
We are proud to announce a new food and recipe column for BristowEnews.com. This month we selected the "All-American Cup Cake" favorite which coincides with the 4th of July holiday.
Well as you know, the Fourth of July is coming up faster than we know it, and its time for those last minute preparations and details. So if you're planning a barbeque or a cookout and are looking for a delicious, scrumptious dessert that's fun for both adults and kids then we've got the recipe for you: The All-American Red White and Blueberry Cupcakes. Here's the catch: the cake looks like a flag, but it is cupcakes put together so there's no hassle or worry about cutting a cake. It's safer and easier for kids to serve themselves.
3 cups of all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
2 sticks unsalted softened butter
2 teaspoons vanilla extract
1 cup of milk
Ingredients for Frosting:
1 package of confectioner's sugar
1 8oz. package of cream cheese, softened
1 tablespoon of orange juice
1 tablespoon of milk
1 teaspoon of vanilla extract
Step 1:Preheat the oven to 350 degrees Farenheit
Step 2:Combine your dry ingredients - flour, salt and baking powder, in a medium sized mixing bowl.
Step 3: Using a large mixing bowl and an electric mixer on medium speed, cream the softened butter, sugar and vanilla extract until well combined and fluffy.
Step 4: Next, add 4 eggs and the 1 cup of milk and mix on medium speed until well combined.
Step 5: Mix on medium speed the combined mixture of: flour, baking powder and salt to your wet ingredients (combined: butter, sugar, vanilla, milk and eggs).
Step 6: Using a spoon(s), fill your cupcake molds with the paper wrappers inside of them half-way to 3/4 of the way full.
Step 7: Bake in your 350 degree F. preheated oven for 30 minutes.
Step 8: When the 30 minutes are over, insert a toothpick into a cupcake. If the toothpick comes out clean, then you know the cupcakes are ready for cooling.
Step 9: Cool the cupcakes to room temperature (about 10 to 15 minutes).
Step 10: While the cupcakes are cooling, prepare the frosting below.
Directions for Frosting:
Step 1: Using a medium-sized mixing bowl and an electric mixer beat the cream cheese until smooth and creamy.
Step 2: Mix in the: vanilla extract, orange juice and milk on low speed.
Step 3: Mix in the confectioner's sugar until smooth and creamy.
Step 4: Refrigerate until ready to use.
For Red White and Berry You Will Need:
1 basket of fresh blueberries
1 basket of fresh strawberries and or raspberries (for strawberries cut into quarters.)
To Assemble the Cupcake Cake:
Step 1: Frost the cooled cupcakes with the frosting.
Step 2: Arrange the cupcakes into a flag with the size that you want.
Step 3: Once you have the size cupcake cake that you want, arrange the blueberries and or strawberries/raspberries to look like a flag. Note: a good amount would be 2 strawberries to a cupcake and 5 to 6 blueberries to a cupcake.)
*Note: Refrigerate cake until ready to serve. Cake is best served the day it's made, but it can also be prepared a day or so ahead. Cupcake cake should be eaten within a week.
Now there you have it, a delicious homemade cupcake cake that was simple, and easy to make and assemble. Most importantly it's overall delicious. Enjoy and have a Happy Fourth of July!
This recipe was sent to us by a loyal reader from Bristow, Virginia. Thank you!
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