American Flag Cupcake Cake Recipes

AMERICAN FLAG CUPCAKES

Steps:

• Prepare box cake according to the instructions on the back of the cake mix box. Bake 48 cupcakes then cool completely on wire racks. Remove cupcake liners when cupcakes are completely cooled.
• Empty all of the frosting into a large bowl.
• Remove 1/4 of the frosting and place it in a separate bowl. Starting with a small amount, add blue gel food coloring to the smaller bowl and stir until combined. Add small amounts of food coloring if needed, to achieve the desired color. Set aside.
• Now divide the remaining white frosting in half so that you have two separate bowls of white. To one of the bowls add red gel food coloring and stir until combined. Add small amounts of red food coloring if needed, to achieve the desired color. Set aside.
• Pipe the frosting onto the cupcakes (12 blue, 16 red, 20 white). Immediately add white sprinkles to the blue cupcakes before the frosting begins to dry.
• Using a large tray or jelly roll pan, arrange cupcakes in the shape of the American flag.EXPERT TIP - Our cake board measures approximately 20-inches x 15-inches. The one we have linked above will work! Check craft stores, party stores, and the cake decorating aisle. You might even be able to visit a local bakery and see if they have one and will sell it to you.ROW 1 : 4 blue, 4 redROW 2 : 4 blue, 4 whiteROW 3 : 4 blue, 4 redROW 4 : 8 whiteROW 5 : 8 redROW 6 : 8 white

AMERICAN FLAG CUPCAKE CAKE

Steps:

• Prepare a batch of 24 cupcakes. Cool completely before frosting.
• Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
• Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
• Finally, increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
• Dye 1 cup of frosting blue. Drop approximately 8 drops of gel color into the frosting and mix well. Add additional drops of gel until desired color is reach.
• Divide the remaining frosting in half, and color one half red (following the step listed above for blue) and leave the other half undyed.
• Prepare a couple of piping bags: at least 1 or 2 small piping bags fitted with couplers and one small bag without a coupler for the 1M piping tips.
• Set up your cupcakes in a rectangle shape, 6 across and 4 rows. For all the cupcakes you'll be frosting, place a small dollop of frosting (appx 1 teaspoon) on each cupcake and spread evenly with an angled spatula. You'll need 6 blue, 9 red and 9 white.
• First use a 1M piping tip to make the large roses, I recommend 2-4 per frosting color.
• Next, pipe smaller roses with the 1M tip and then, use the smaller piping tips, size 21 and and size 199 to fill in the gaps making rosettes. Decorate with sprinkles.