Flag Cupcakes with Vanilla Buttercream
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
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