** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**
Lately I have seen a lot of “tie dye” cupcakes in the food blogging world and I always think they are so cool looking. I remember the first time I saw them I knew that I was going to have to make them! So I didn’t have to brain storm for very long to decide what I wanted to make for the 4th of July. I have to say that I am very very pleased with the results! They turned out even cuter than I had hoped for. So if you are looking for an impressive treat for your 4th of July celebration, look no further.
Red, White and Blue Cupcakes
White cake batter (I used the Wilton recipe below but don’t feel bad if you just grab a box of white cake mix from the grocery!)
Red Food Coloring
Blue Food Coloring
3 bowls (1 for each color)
Red, White and Blue Sprinkles
Prepare the cake batter as directed.
Divide the batter into 3 bowls. Leave one bowl white. Add 3-4 drops of red food coloring to another bowl and 3-4 drops of blue food coloring in another. Mix the food coloring in and add more if the colors are not bright enough.
Prepare a cupcake pan with liners. Start by dropping a spoonful of white batter into the bottom of each liner. Follow with a spoonful of blue. If you want you can go back with a toothpick and swirl the colors a little bit, just be careful not to “stir” the batter because the colors will blend). After the blue do a drop of white in each. Then a spoonful of red. Finish with small drops of each color on top.
Bake according to cake batter recipe.
Top each cupcake with buttercream frosting and sprinkles.
Classic White Cake – I cut the recipe in half and below I’ve listed the measurements I used
(Source: Wilton Website)
3 cups cake flour sifted
1 tablespoons baking powder
3/4 cups butter or margarine, softened
1 1/2cups granulated sugar
1 tsp vanilla extract
6 egg whites
Preheat oven to 325°F. Prepare cupcake pans with cupcake liners (24)
Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake for 22-25 minutes or until toothpick inserted into center comes out clean.