I love what Fourth of July stands for, not just the patriotic part–which I definitely love very, very much–but also the simple, family-centered celebrations. There’s just something sublime about spending the day in the pool, then enjoying a relaxed meal of classic American favorites like burgers, corn on the cob, potato chips, and fresh fruit salad. Every family certainly has their idea of what makes for a classic Fourth of July dessert–chilled watermelon, apple pie, and homemade ice cream often top the list. But I’ve got one more idea to add to your list.
These cupcakes are a simple adaptation of my favorite red velvet recipe. With only a few small changes in method and some blue food coloring, you’ll have a casual, hand-held dessert your family is sure to love.
Red, White, and Blue Velvet Cupcakes
slightly adapted from Saveur
originally from Cake Man Raven
Ingredients:For the cake:2 1/2 c. cake flour1 1/2 c. sugar1 tsp. baking soda1 tsp. salt2 eggs1 1/2 c. vegetable oil1 c. buttermilk1 tsp. vanilla extract
1 tsp. white distilled vinegar
2 tsp. cocoa powder, divided
red and blue food coloring (If using gel colors, use amount to your liking. If using liquid, use approx. 3 tsp. each)
For the frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 c. confectioners’ sugar
1. Preheat oven to 350 degrees F. Spray muffin tin with baking spray and line 20–24 wells with liners.
2. For the cake: sift together flour, sugar, baking soda, and salt into a medium bowl.
3. Beat eggs, oil, buttermilk, vanilla, and vinegar in a
large bowl with an electric mixer until well combined. Add dry
ingredients and beat until smooth, about 2 minutes.
4. Divide batter evenly between 3 bowls. Set one aside for white batter. For red and blue batters, mix 1 tsp. cocoa powder into each bowl and add food coloring until desired shade is reached. Be sure to use separate spoons!
5. Carefully spoon batter into prepared muffin tins by generous tablespoonfuls–first blue, then white, then red. Again, use separate spoons (or rinse and dry spoon between colors). Bake cupcakes, rotating halfway through, until a toothpick inserted in
the center comes out clean, about 18 minutes. Let cupcakes cool 5
minutes, then remove and place on cooling rack to cool completely.
6. For the frosting: Beat cream cheese, butter, and vanilla together in a
large bowl with an electric mixer until combined. Add sugar and beat
until frosting is light and fluffy, 5–7 minutes.
7. Frost and decorate cooled cupcakes, as desired. Chill at least 2 hours before serving, to allow frosting to set.
cupcake liners: Crate & Barrel (last year’s clearance)
star sprinkles and fireworks toppers: Michael’s