I came across this idea in a Food Network Magazine and love how the cupcakes look. I'm pretty sure it looks way more complicated than it is - and I already know I'd do a couple things differently. One - I'll probably just make cupcakes from a cake mix, even tho this recipe is simple without a lot of ingredients I kind of feel like if I'm going to make party cupcakes I'll need more than 12; and Two - another way to get swirled frosting is to put both colors side-by-side in a large baggie or decorator bag, when you squeeze the bag it'll combine the 2. Note: any color paper liner will work of course, but the blue really makes these cupcakes - if not blue I'd try to find a patriotic themed liner, or silver foil would also look great.
I haven't made them yet but wanted to share with you well before the upcoming Fourth in case you want to make them!
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 t. baking powder
- 1/4 t. salt
- 3/4 cup sugar
- 2 large eggs
- 1 1/2 sticks (12 T.) unsalted butter, melted
- 1 T. pure vanilla extract
- 1/3 cup milk
For the Frosting:
- 2 sticks unsalted butter, room temperature
- 3 cups confectioners' sugar
- 1 t. vanilla extract
- 1/2 t. raspberry extract
- 2 to 3 T. milk
- red gel food coloring
- 1/2 cup blue candy melts
Preheat oven to 350'. Line a 12-cup muffin pan with paper liners.
Make the cupcakes: whisk together the flour, baking powder and salt in a medium bowl. Combine the sugar and eggs in a large boil, beat with a mixer on medium-high speed until pale and thick, about 2 minutes. Beat in the melted butter and vanilla until smooth. Reduce mixer speed to low, beat in half of the flour mixture, then the milk, and the remaining half of flour mixture until smooth.
Divide the batter between the 12 cups, bake for 20-25 minutes until done; let cool in the pan 10 minutes, then remove to a rack to cool completely.
Make the frosting: beat the butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Gradually add the confectioners sugar until smooth, then add the extracts and milk 1 T. at a time, until creamy. Transfer half of the frosting to a bowl and tint red using the gel food coloring.
Put the white and red frostings in separate ziplock baggies and snip a corner from each. Snip the corner of a larger ziplock baggie and put both frosting bags in the larger bag, twist the top so both frostings pipe out of the snipped corner. Pipe the frosting onto the cupcakes.
Make the candy stars: line a baking sheet with parchment paper. Microwave the candy melts in a microwavable bowl at 45 second intervals, stirring until smooth. Spoon into a small ziplock baggie and snip a corner. Pipe twelve 2-3" stars onto the parchment, piping double or triple lines for stability. Refrigerate until set, about 10 minutes. Carefully lift the stars from the parchment and insert into the frosting on each cupcake.
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