4th of July Cupcakes
User Reviews
5
4th of July Cupcakes
Description
The cupcakes start from a box mix base enriched with egg whites and buttermilk for moisture and tenderness. Dividing the batter into three portions allows separate coloring—red, white (uncolored), and blue—to assemble a layered or swirled effect within each cupcake. Baking at 350°F for 12 to 14 minutes develops a soft crumb. Once cooled, they can be topped with any frosting and decorated with sprinkles or other festive elements to suit the Independence Day theme.
The process of piping batter from disposable bags helps control the distribution of colors inside each liner, maintaining distinct layers. Cooling fully before frosting is important to prevent melting or sliding of icing.
For easier handling, plastic bags can substitute pastry bags by cutting a corner to pipe the batter. Having two people pipe simultaneously can help achieve even layering.
Ingredients
- 15.25 oz white cake mix box
- 4 egg room temperature **see tip below, large, whites
- 1 c. buttermilk
- ⅓ c. vegetable oil or canola oil
- Food Coloring red and blue
- frosting your favorite
- Decorations
Instructions
- Preheat oven to 350 degrees F and add cupcake liners to pan.
- In a large mixing bowl, beat together the cake mix, egg whites, buttermilk, and oil. Mix on low until it is smooth, turn up mixer to medium and beat for 2 minutes.
- Divide batter into 3 bowls, you should have about 1 ¼ cups of batter in each bowl
- Color one with red and one with blue food coloring.
- Transfer each color of batter to a disposable decorator bag to make it easier to fill cupcakes
- Squeeze equal amounts of each color of batter into cupcake liners. ** see tip below
- Bake at 350 degrees F for 12-14 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack.
- Decorate with frosting of your choice, and add sprinkles or other decorations
Notes
- Nutrition information is calculated without frosting.
- Using whole eggs instead of just egg whites will slightly deepen the batter's color.
- If you don't have pastry bags, use a gallon resealable plastic bag and cut a small hole in one corner for piping.
- Having two people pipe the different batter colors simultaneously helps prevent them from mixing and spreading together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 143mg | 6% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 16IU | 0% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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