4th of July Cupcakes
These 4th of July Cupcakes are a delicious way to show off your American spirit! Decorated in patriotic colors, they're sure to be a hit!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 113 g Unsalted butter (room temperature)
- 100 g Granulated sugar
- 1 Egg (room temperature)
- 135 g All purpose
- ½ teaspoon Baking powder
- ¼ taspoon Salt
- 80 g Whole milk (room temperature, full fat (3%))
- ½ teaspoon White vinegar
- ½ teaspoon Baking soda
- Red and Blue gel food coloring (good quality eg. Americolor)
- 220 g Cream cheese (full fat (33%+) eg. Philadelphia)
- 110 g Mascarpone (full fat (41%+). Can be substituted with the same amount very cold! 36% heavy cream)
- 65 g Powdered sugar (sifted)
- ½ teaspoon Vanilla extract
- food coloring (optional)
- sprinkles (optional)
Instructions
- 1
For the red white blue cupcakes
- 2
Heat oven to 175 C / 347°F (no fan)
- 3
With an Electric hand mixer whip room temperature butter and sugar together until pale and fluffy then whip the egg in. Do not overbeat.
- 4
Sift flour, salt, and baking powder together, this is the “dry ingredients”, while the room temp milk is your wet ingredient.
- 5
Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. With a Rubber spatula fold each time.
- 6
Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes moist without the taste of vinegar of course!
- 7
Divide the mixture into 3 and color two of them into red and blue.
- 8
Spoon or pipe the mixture into Cupcake pan till approx. ¾. You can layer the colors on each other or mix and match. This batch makes 6 large cupcakes.
- 9
Bake for 25 min or until a skewer inserted comes out clean then let them cool on a cooling rack before decorating.
- 10
Cream cheese frosting
- 11
Whip mascarpone, cream cheese, powdered sugar, and vanilla with an electric hand mixer for 2-3 minutes.
- 12
When the frosting reaches a fluffy, pipeable consistency, stop right there and do not overmix. If you continue beating the frosting, it will separate and gets runny.
- 13
Divide the frosting into two and add food coloring to one of them.
- 14
Assembling
- 15
Place the 2 different flavors of frostings next to each other onto a kitchen foil, then roll up the kitchen foil and place it into a piping bag fitted with a nozzle tip.
- 16
Pipe frosting on top, then decorate with sprinkles.
- 17
Serve the cupcakes fresh, or store them refrigerated for 2-3 days.