Red White and Blue Cupcakes
User Reviews
5.0
3 reviews
Excellent
Red White and Blue Cupcakes
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White chocolate cupcakes topped with red white and blue frosting.
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Ingredients
Cupcakes
- 9 tablespoons butter softened
- 1 cup granulated sugar divided
- 3 large egg whites
- 2 cups all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon clear vanilla extract
- 1 cup whole milk at room temperature
- ¼ cup white baking chocolate
Buttercream
- 1 ½ cups butter softened
- 5 cups powdered sugar sifted
- 1 teaspoon clear vanilla extract
- 2 tablespoons heavy cream plus more as needed
- Red and blue food coloring
Instructions
- Preheat the oven to 350 degrees F. Line 18-20 muffin tin cups with cupcake papers. Set aside.
- Cream the butter and sugar together until light and fluffy.
- Place the white chocolate in the microwave.
- Heat in 20 second intervals until completely melted, stirring between each interval.
- Add the white chocolate to the sugar mixture.
- Add the flour, baking powder, baking soda, and salt, alternating with the milk and vanilla. Mix just until combined. Be careful to not over mix.
- In another bowl, beat the egg whites until the beaters begin to leave tracks.
- Add in the remaining 2 tablespoons of sugar.
- Beat until the egg whites form stiff peaks.
- Carefully fold the egg whites into the cupcake mixture.
- Divide the batter evenly between the prepared tins, filling each about ⅔ of the way.
- Bake for 18-22 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
- Remove from oven, and let the cupcakes cool in the pan for 5 minutes.
- Remove to a wire rack and let the cupcakes cool to room temperature.
- To make the buttercream, beat the butter and the powdered sugar together on low for 30 seconds.
- Increase speed to medium high and continue to beat until light and fluffy.
- Beat in the vanilla and heavy cream, adding more heavy cream as needed to make the correct consistency.
- Transfer the frosting into three separate bowls.
- Add the blue food coloring to one bowl and the red to a second bowl. Leave the third bowl without food coloring.
- Mix in the food coloring until well-combined.
- Take a piece of plastic wrap and lay it on your counter. Then take the blue color piping bag and spread a line over the plastic wrap. The line should measure approximately the length of your piping bag. It should fit into the bag and fill it almost completely in length.
- Repeat the process with the red and then the uncolored frosting.
- Repeat the lines for all three colors. You should have 6 total lines of frosting next to each other. Roll the plastic wrap up to form a cylinder.
- Tie up the edges. Cut one of the ends and place the cut end into the bottom of another piping bag with the decorating tip.
- Pipe the frosting onto each cupcake and serve.
Nutrition Information
Show Details
Serving
1cupcake
Calories
437kcal
(22%)
Carbohydrates
57g
(19%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
60mg
(20%)
Sodium
287mg
(12%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
695IU
(14%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 437kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 287mg | 12% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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