Flag Cupcakes with Vanilla Buttercream

Flag Cupcakes with Vanilla Buttercream

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cupcakes

  • 1

    box Betty Crocker® SuperMoist® white cake mix

  • 1

    cup sour cream

  • ½

    cup milk

  • cup vegetable oil

  • 1

    teaspoon grated lemon peel

  • 2

    eggs

  • Red food color

  • Frosting

  • 1

    cup butter, softened

  • 3 to 4

    cups powdered sugar, sifted

  • ½

    teaspoon salt

  • 2

    teaspoons vanilla

  • Up to 4 tablespoons milk or whipping cream

  • Garnish

  • Strawberries and blueberries

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 18 regular-size muffin cups. 2.In large bowl, beat all cupcake ingredients except food color with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 bowls. Add red food color to 1 bowl to desired color of red; leave other bowl white. 3.To make flag-striped cupcake, spread a spoonful of red batter and then a spoonful of white batter in paper baking cup; repeat, and then end by spreading red batter on top. Use up batter to make 18 cupcakes. 4.Bake as directed on box for cupcakes; 2 to 3 minutes may need to be added to bake time. Cool completely, about 20 minutes. 5.To make frosting, beat butter with electric mixer on medium speed 3 minutes. With mixer on low speed, beat in 3 cups of the powdered sugar until sugar is incorporated with butter. With mixer on medium speed, add salt, vanilla and 2 tablespoons of the milk; beat 3 minutes. If frosting needs more stiff consistency, beat in up to 1 cup powdered sugar. If frosting needs to be thinned out, add remaining milk, 1 tablespoon at a time. Frost cupcakes with frosting. Garnish with strawberry fans and blueberries. Store covered in refrigerator. Makes 18 servings


Nutrition

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