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Saturday, June 30, 2012

Sweet Treats Saturday: White (Red and Blue) Cupcakes with Cream Cheese Frosting

It's always good to have a trusty white cake recipe in your arsenal, especially for special occasions and holidays.  I saw Lauren's Latest post about her red, white, and blue cupcakes and wanted to give them a try.  I've wanted to try multi colored batters for a while, and the only thing holding me back (because they're certainly not difficult) is the extra mess and general laziness.  This recipe wasn't too messy as I was able to utilize other bowls that I had already used in putting together the recipe to hold my various batter colors.  The only problem I had (as always) is never using enough red food coloring.  But the general idea is there, and topped with some color themed sprinkles, I had festive 4th of July cupcakes.


The cupcakes are delicious, and the multi-colored center is a fun twist.  These will be a hit at my 4th of July events!



Red, White and Blue Cupcakes
Recipe from Lauren's Latest
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Ingredients for the cupcakes:
4 large egg whites
1/2 cup softened butter
1 1/4 cups granulated sugar
1 tsp vanilla
2 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
(optional) food coloring

Ingredients for the frosting:
1 8oz package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 1/3 cups powdered sugar
1 tsp vanilla
(optional) food coloring or sprinkles

Directions:
1. Preheat oven to 350 degrees F.  Line muffin tin with paper liners and set aside

2. In a large bowl, beat egg whites until stiff peaks form.  Set aside.

3.  In another large bowl, beat butter and sugar together until light and fluffy, about 2 minutes.  Stir in vanilla.  In a small bowl, combine the remaining dry ingredients.  Alternate stirring in the dry ingredients with the milk until none remain and the batter is well incorporated, scraping down the sides to ensure even mixing.  Fold in egg whites.

Optional: If you will be coloring the batter, separate it into several bowls, adding the appropriate food coloring to each.

4.  Alternating batter colors, spoon the batter into the prepared muffin tin.  Once the tins are filled 3/4 of the day, bake 15-20 minutes or until a toothpick inserted in the center comes out clean.  Set aside to cool.

5.  For the frosting, heath the cream cheese and butter until smooth.  Stir in powdered sugar and vanilla.  Scrape sides and beat about 3 minutes until the frosting thickens.  Frost cooled cupcakes and decorate.



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3 comments:

  1. Cheryl4:55 PM

    OMG Christine, these are super cute!!! Save one for me :)

    ReplyDelete
  2. What a perfect treat for 4th of July. I'm hoping it won't be as dreadfully hot as it is now!

    ReplyDelete
  3. I REALLY need to eat these right now! xoxo

    ReplyDelete

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