Red White Blue Cupcakes Recipes
RED, WHITE AND BLUE CUPCAKES
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
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
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
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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