On July 4th, we celebrate America and the signing of the Declaration of Independence 242 years ago on July 4, 1776. I just love America and everything that goes along with this National holiday, like parades and fireworks and picnics and flags and, of course, all the great 4th of July themed foods. Hopefully these Tiny Kitchen Red, White and Blue Velvet Cupcakes might bring some fireworks to your celebration!
Happy 4th of July, y’all!
Red, White and Blue Velvet Cupcakes:
Red, White and Blue Velvet Cupcakes
SO WHAT YOU'RE GONNA NEED IS:
Make the Cupcakes
- In a large Mixing Bowl, combine Cake Mix, Oil, Buttermilk and Egg Whites.
- Mix with Hand Mixer for about 2 minutes.
- Transfer about a cup of the batter to a small glass Measuring cup or any container with a spout. Set aside.
- Transfer half of the remaining batter (about a cup) to a medium Mixing Bowl.
- Add half of the unsweetened Cocoa Powder to each of the Mixing Bowls (Note: Do NOT add it to the batter in the Measuring Cup as we want to keep that white.)
- To make the Red Velvet, add about a small amount of Red Food coloring to one bowl. Mix with Hand Mixer until Cocoa and Red coloring is combined. Add more Red coloring if needed.
- To make the Blue Velvet, add about the same about of Royal Blue Food coloring to the other bowl. Then add one toothpick of Violet Food coloring. Mix with Hand Mixer until Cocoa and coloring is combined. Add more Royal Blue if needed.
- Line Cupcake Pan with White Cupcake Liners.
- Starting with the Red Batter, pour batter about a quarter of the way up the liner. Tap to settle the batter a touch. (Note: You can also start with the Blue Batter)
- Then pour the white batter on top of the colored layer. Tap pan lightly to settle.
- Finishing topping the cupcakes with the Blue Batter (or Red if you used the Blue in Step 9). Tap pan lightly to settle.
- Bake at 350°F for about 15-20 minutes or until a toothpick comes out clean. LET COOL COMPLETELY.
Frost the Cupcakes
- Place Buttercream Frosting in a Pastry Bag with a Star Tip.
- Starting about 1/4 of the way from the perimeter of the cupcake (Note: you want to see some of the cupcake), begin piping the frosting around the cupcake, moving slowly towards the center.
- Top with fresh Blueberries, Raspberries or Strawberries. (Note: if using Strawberries, they will slowly release some water when they are placed in the frosting, so wait until you’re ready to serve them or just use Raspberries).
Vanilla Buttercream Frosting:
- In a large Mixing Bowl, combine Powdered Sugar, softened Butter and Milk. Mix with Hand Mixer for about 5 minutes.
- Add Vanilla flavoring by adding Vanilla Extract or a Vanilla Bean. (Note: if using a Vanilla Bean, slice down the length of the bean to expose the seeds inside. Using the back of the knife, scrape out the seeds)
- Mix until the Vanilla is thoroughly mixed throughout.
- Store covered until ready to use.