Flag Cupcakes with Vanilla Buttercream

By CarlaJaneMcCarthy

Ingredients

• Cupcakes
• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 cup sour cream
• 1/2 cup milk
• 1/3 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
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• Up to 4 tablespoons milk or whipping cream
• Garnish
• Strawberries and blueberries

Details

Adapted from bettycrocker.com

Preparation

Step 1

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