- 24
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 3 tablespoons blue food coloring
- 3 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- Buttercream frosting
- Red, white and blue sprinkles or icing
- Wilton Two Tone Cupcake Insert
Preparation
Step 1
Preheat the oven to 350°.
Line 2 (12-cup) cupcake pans with paper liners.
In a medium mixing bowl, sift together the flour, sugar, baking soda, and salt.
In the bowl of the Kitchen Aid stand mixer with the paddle attachment gently beat together the oil, buttermilk, eggs, vinegar for 2 minutes.
Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Stir with a spatula to be sure everything on the bottom is well mixed.
Divide the batter equally and color one with blue food coloring and the other with red food coloring.
Put the batters in two piping bags with round tips. This will make it easier and neater to accurately fill the inserts 2/3s full.
Now comes the time for the Wilton Two Tone Cupcake insert “thingy”:
Insert the white plastic insert in the three papers across.
Be sure the outer ring is completely inside each of the three paper liners.
Hold the insert down firmly with one hand and fill the middle section with blue batter.
Then with the same set of three fill the outside ring with red batter.
Continue to hold the insert down inside the cupcake pan.
Very carefully lift the insert straight up out of the batter.
There are 2 inserts in the package so you can do three more.
Wash inserts to avoid mixing the colors for the next 6.
Bake in a preheated 350°oven for about 25 minutes turning the pans once, half way through. Test the cupcakes with a toothpick for doneness.
Remove from oven and cool completely before frosting.
Frost with buttercream frosting.
Decorate with red, white and blue sprinkles or icing.
Notes:
ONLY FILL THE INSERTS 2/3 FULL.