Stars And Stripes Cupcakes
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Salt3 cup
Granulated Sugar2 large
Egg1 tsp
Pure Vanilla Extract3 tbsps
Milk3 cups
Sugar (confectioners')Directions:
1
Refrigerate until set, about 10 minutes
2
Preheat the oven to 350 degrees F
3
Line a 12-cup muffin pan with paper liners; set aside
4
Make the cupcakes: Whisk the flour, baking powder and salt in a medium bowl
5
Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until pale and thick, about 2 minutes
6
Beat in the melted butter and vanilla until smooth
7
Reduce the mixer to low speed; beat in half of the flour mixture, the milk, then the remaining flour mixture until smooth
8
Divide the batter among the prepared muffin cups and bake until a toothpick comes out clean, 20 to 25 minutes
9
Let cool 10 minutes in the pan, then remove to a rack to cool completely
10
Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until creamy, about 1 minute
11
Gradually beat in the confectioners' sugar until smooth, then beat in the vanilla and raspberry extracts
12
Beat in the milk, 1 tablespoon at a time, until creamy
13
Transfer half of the frosting to a separate bowl and tint red with food coloring
14
Put the white and red frosting in separate zip-top bags; snip a corner of each
15
Snip a corner of a larger zip-top bag; put both frosting bags in the larger bag and twist so that they pipe out of the snipped corner
16
Pipe the frosting onto the cupcakes
17
Make the candy stars: Line a baking sheet with parchment paper
18
Microwave the candy melts in a microwave-safe bowl in 45-second intervals, stirring, until smooth
19
Transfer to a small zip-top bag and snip a small corner
20
Pipe twelve 2- to 3-inch stars onto the parchment, piping double or triple lines for stability
21
Carefully lift the stars from the parchment and insert into the frosting on each cupcake
22
Photograph by Kate Mathis