Patriotic Cupcakes

By pamdabear3383

Ingredients

• 1 stick (1⁄2 cup) butter or margarine (not spread), softened
• 3 ⁄4 cup sugar
• 1 1⁄2 tsp baking powder
• 1 ⁄4 tsp salt
• 2 large eggs
• 1 ⁄2 cup 1% lowfat milk
• 1 tsp vanilla extract
• 1 1⁄3 cups all-purpose flour
• 1 tub (12 oz) whipped vanilla frosting
• Red, white and blue coarse (crystal) sugar
• Red and blue gel or paste food colors
• You also need: 2 disposable plastic decorating bags, each fitted with a #16 star piping tip

Details

Servings 12
Adapted from womansday.com

Preparation

Step 1

1. Heat oven to 350°F. Line 12 regularsize (2 1⁄2-in.-diam) muffin cups with paper liners.

2. Beat butter, sugar, baking powder and salt in a large bowl with mixer on high speed 1 minute or until well blended. Add eggs; beat 2 minutes or until fluffy. Reduce speed to low; beat in milk and vanilla (batter may look curdled). Beat in flour just until blended. Spoon into lined cups.

3. Bake 20 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool completely.

4. To decorate: Spread 1 cup frosting on cupcakes. Place each color sugar on a separate small plate. Lightly press edge of cupcakes in sugar to coat. Divide remaining frosting between 2 small bowls or cups. Color frosting in 1 bowl red, the other blue. Spoon each into a decorating bag. Pipe frostings on cupcakes or decorate as desired.TIP These cupcakes are delicious, but you can substitute other unfrosted cupcakes, purchased or homemade.

Planning Tip: May be made up to 1 day ahead. Store airtight in a cool place or refrigerate.