Red White Blue Cupcakes Recipes

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RED, WHITE AND BLUE CUPCAKES



Red, White and Blue Cupcakes image

This Fourth of July look no further for the perfect party dessert than these festive red, white and blue cupcakes. They're made with Betty Crocker™ Super Moist™ white cake mix and topped with tinted Betty Crocker™ whipped fluffy white frosting, so you know you can count on them to come out perfectly tender and utterly irresistible. What your friends and family won't be expecting from these cupcakes is the delightful sweet-but-tart raspberry-jam swirled center!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
3/4 cup seedless red raspberry jam
3 containers (12 oz each) Betty Crocker™ whipped fluffy white frosting
1 teaspoon intense red paste food color
1/4 teaspoon royal blue paste food color
Betty Crocker™ Decorating Decors red, white and blue stars
Coarse white sparkling sugar, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups.
  • Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups. Add 1 1/2 teaspoons raspberry jam to each cup; cut through batter with toothpick for swirled effect. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes. Sprinkle with stars and sparkling sugar.

Nutrition Facts : ServingSize 1 Serving

RED, WHITE & BLUE CUPCAKES



Red, White & Blue Cupcakes image

Using flavored gelatin makes these patriotic-looking (and scrumptious) cupcakes a breeze to prepare. Perfect for Memorial Day, July 4-and beyond!

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 24 servings

Number Of Ingredients 11

1 pkg. (2-layer size) white cake mix
3 Tbsp. dry JELL-O Berry Blue Flavor Gelatin (about half of 3-oz. pkg.)
1/4 tsp. blue gel food coloring
3 Tbsp. dry JELL-O Cherry Flavor Gelatin (about half of 3-oz. pkg.)
1 tsp. red gel food coloring
1 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding
1 cup cold milk
1/4 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
4 cups strawberries, sliced
1 cup blueberries

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package; pour evenly into 3 bowls. Add dry blue gelatin mix and blue food coloring to batter in one bowl; mix well. Repeat with batter in second bowl with dry red gelatin mix and red food coloring.
  • Spoon blue batter into 24 paper-lined muffin cups; top with plain batter, then red batter.
  • Bake as directed on package for cupcakes. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
  • Beat pudding mix, milk and sugar in medium bowl with whisk 2 min. Stir in COOL WHIP; spread onto cupcakes. Top with fruit just before serving.

Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 19 g, Protein 2 g

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