Flag Flying Cupcakes

These festive cupcakes will be the hit of your party! Kids and adults alike will get a kick out of the flag waving cupcake tops. What a tasty way to carry your theme through to the end of the party. You can use them for other patriotic holidays besides 4th of July too. To save time I use a box mix and then spend my time with the fun of decorating.

Cupcakes:
 
Use your favorite cake mix and make the cupcakes according to the box recipe. Cool cupcakes. You can make the cupcakes the day before and decorate them the next morning.
 
The frosting color of the butter cream is slightly off white because of the butter but the taste of whipped buttery frosting makes it entirely worth it.  Also, the frosting can be easily tinted with food paste gel or food coloring.
 
It’s important to note that when preparing a batch of frosting that you adjust the consistency of the butter cream for what you plan on using it for.  The easiest way to do this is by adjusting the amount of milk you use.  The less milk you pour in, the stiffer your frosting will be.  If you should pour in too much milk, you can always add more sifted powdered sugar to stiffen it back up.  I prefer a medium, soft but slightly stiff consistency when spreading on a cake.  But for piping and decorative work, I prefer a stiffer consistency so the piping is more distinct.
 
American Butter Cream Frosting:
 
Ingredients:
 
 3 3/4 cup (1 lb box) C & H Pure Cane Powdered Sugar, sifted
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
1/3 cup butter (2/3 stick), room temperature
 
Instructions:
 
Combine all ingredients in mixing bowl. Beat with electric mixer until smooth and creamy. Scrape the bowl often. Divide frosting into 3 bowls. One bowl each for white, red and blue colored frosting.
 
I used Wilton’s food color and the no-taste red to get a pretty red color without the flavor change. Frost all cupcakes with the white frosting at one time. Next pipe 3 short stripes of blue in the upper left top side of cupcakes to create base for the stars. Then pipe red stripes on the rest of the cupcake like the flag. Finish with a small star tip for little stars on the blue base.
 
Enjoy! Happy 4th of July!
Flag Flying Cupcakes
Yields 24
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194 calories
36 g
7 g
5 g
1 g
2 g
47 g
170 g
19 g
0 g
3 g
Nutrition Facts
Serving Size
47g
Yields
24
Amount Per Serving
Calories 194
Calories from Fat 45
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 7mg
2%
Sodium 170mg
7%
Total Carbohydrates 36g
12%
Dietary Fiber 0g
1%
Sugars 19g
Protein 1g
Vitamin A
2%
Vitamin C
0%
Calcium
4%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cupcakes
  1. Use your favorite cake mix and make the cupcakes according to the box recipe.
  2. Cool cupcakes. You can make the cupcakes the day before and decorate them the next morning.
American Butter Cream Frosting
  1. 3 3/4 cup (1 lb box) C & H Pure Cane Powdered Sugar, sifted
  2. 1/4 tsp salt
  3. 1/4 cup milk
  4. 1 tsp vanilla
  5. 1/3 cup butter (2/3 stick), room temperature
Instructions
  1. Frosting: Combine all ingredients in mixing bowl. Beat with electric mixer until smooth and creamy. Scrape the bowl often.
  2. Divide frosting into 3 bowls. One bowl each for white, red and blue colored frosting.
  3. Frost all cupcakes with the white frosting at one time.
  4. Next pipe 3 short stripes of blue in the upper left top side of cupcakes to create base for the stars.
  5. Then pipe red stripes on the rest of the cupcake like the flag.
  6. Finish with a small star tip for little stars on the blue base.
Notes
  1. I used Wilton's food color and the no-taste red to get a pretty red color without the flavor change.
  2. It’s important to note that when preparing a batch of frosting that you adjust the consistency of the butter cream for what you plan on using it for. The easiest way to do this is by adjusting the amount of milk you use. The less milk you pour in, the stiffer your frosting will be. If you should pour in too much milk, you can always add more sifted powdered sugar to stiffen it back up. I prefer a medium, soft but slightly stiff consistency when spreading on a cake. But for piping and decorative work, I prefer a stiffer consistency so the piping is more distinct.
  3. The frosting color of the butter cream is slightly off white because of the butter but the taste of whipped buttery frosting makes it entirely worth it. Also, the frosting can be easily tinted with food paste gel or food coloring.
beta
calories
194
fat
5g
protein
1g
carbs
36g
more
Life of the Party Always! http://lifeofthepartyalways.com/
 
 

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