For the record, I would like to say that I TRIED!! I made a batch of these adorable Red White & Blue Patriotic Cupcakes from SCRATCH!! I measured, I mixed but didn’t over-mix, I did everything right.
And was rewarded with 24 tri-colored hockey pucks that I couldn’t even give away.
So, for this recipe I am going back to my tried and true, the evil devil that is the boxed cake mix. I will continue to become the amazing from scratch baker that I am sure we all know I can be (cough.. cough) but Memorial Day and Fourth of July are right around the corner and I simply don’t see my superhero skills evolving in that small amount of time.
Be bad, pick up the boxed cake mix. I promise I won’t tell on you and I also promise you will be rewarded with perfect cupcakes.
It can just be our dirty little secret.
That being said, these cupcakes will impress everyone at your July 4th gathering and you can just sit back and take all the credit for being THAT amazing. You’re welcome!
Now, just a couple of helpful hints… these Red White & Blue Patriotic Cupcakes are not the average cupcakes. Number one, you can’t think you are going to make magic in just 15 minutes… set aside a little bit of time to make these. You are layering happiness, for goodness sake! Number two, when you are dropping your batter into your cupcake wrappers, try to drop straight down and then using the tip of a spoon, spoon the batter out to the sides of the cupcake wrapper to make a level layer. Remember, you are working with layers so gently push the batter you just dropped and not the layer underneath. Number three, measure your batter evenly into 3 different bowls to work in…. measure…. evenly….. MEASURE….. lol… I say this as someone who had three cupcakes with no red layer the first time I made these because I did not (say it with me …..) MEASURE evenly my batter. #professionalfoodblogger
Please leave me a comment and let me know what you think… or just say Hi! I love hearing from you!!
Happiness and Blessings!
- 1 White Cake boxed mix
- Eggs as called for + one
- Butter , twice as much oil as called for
- Milk , substitute for the amount of water called for
- Red , white and blue sprinkles (optional)
- Food coloring gel , red and blue
- Non-stick spray or paper liners
- Buttercream Frosting
- 1 stick butter , softened
- 1 cup vegetable shortening
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 pounds confectioners’ sugar , sifted
- 1 tablespoon heavy whipping cream
Start by preheating your oven to 350 degrees or whatever the boxed cake mix calls for.
Combine your batter as instructed but add in one extra egg, substitute the water for milk and use melted butter in place of the oil and double the amount of oil called for.
Separate your batter evenly into three different bowls.
Add in the blue food coloring to one bowl and the red into another. The third bowl leave as is (go heavy with the food coloring, the color lightens as it cooks).
Using a Tablespoon, spoon one tablespoon of blue batter into the cupcake tins which have either been coated in non-stick spray or filled with cupcake liners. Spoon gently to make an even layer. Follow with same procedure with the white batter and then with the red.
Fill the tins 2/3 of the way full.
Bake as the box instructs and when done, remove from the oven and let sit 2 minutes before removing the cupcakes to a cooking rack.
Let cupcakes cool completely before frosting.
Once your cupcakes are cool, make your frosting. In a large bowl and using an electric mixer, whip your butter until creamy and mix in your shortening.
Add in your powdered sugar, vanilla, cream and salt.
Mix to combine.
Spoon your frosting into a piping bag or a storage bag with the corner snipped off and frost your cupcakes.