Sparkler Cupcakes

By awright0511

Ingredients

• 1/3 cup red candy coating disks
• 1/3 cup blue candy coating disks
• 1/3 cup white candy coating disks
• 2-1/2 cups Creamy White Frosting or canned creamy white frosting
• 12 Confetti Cupcakes or other 2-1/2-inch cupcakes in paper bake cups
• Red and blue colored sprinkles and/or jimmies (optional)

Preparation

Step 1

1. Place colored candy coating discs in three separate small microwave-safe bowls. Microwave one bowl on 100 percent power (high) for 30 seconds. Stir and microwave for 20 to 30 seconds more or until melted. Repeat, one at a time, with the remaining bowls of candy coating. Transfer the melted candy coatings to three small heavy resealable plastic bags. Snip off a small piece from one corner of each bag. On sheets of waxed paper, make 8- to 9-inch-long sticks (about 1/4-inch thickness) of each color candy coating by piping back and forth over waxed paper many times in a zigzag pattern. Let stand about 1 hour or until firm. (If necessary, place the sticks of candy coating in the freezer until firm.)
2. Meanwhile, place Creamy White Frosting in a disposable pastry bag fitted with a medium star tip. Pipe frosting over Confetti Cupcakes.
3. Break the zigzag sticks of candy coating into 3- to 4-inch lengths. Insert the candy sticks into frosting, radiating out from the center like a sparkler. If desired, sprinkle with colored sprinkles. Makes 12 (2-1/2 inch) cupcakes.
*Test Kitchen Tip: If you don't have enough muffin cups or if all of the cupcakes do not fit into the oven at one time, store the remaining batter in the refrigerator while the first batch bakes. If you have only enough extra batter for one or two more cupcakes, bake it in paper bake cup-lined 6-ounce custard cups.
Confetti Cupcakes: Preheat oven to 350 degrees F. Line twenty-four to twenty-six 2-1/2-inch muffin cups with paper bake cups.* In a large mixing bowl combine one 2-layer-size package white cake mix, one 4-serving-size package instant cheesecake pudding and pie filling mix, 1 cup water, 3 eggs, 1/2 cup sour cream, and 1/3 cup vegetable oil. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more, scraping down sides of bowl occasionally. Stir in 1/2 cup red, white, and blue sprinkles or jimmies. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 20 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Makes 24 to 26 (2-1/2 inch) cupcakes.