Best 3 American Flag Pull Apart Cupcakes Recipes

AMERICAN FLAG CUPCAKES

Steps:

• Prepare box cake according to the instructions on the back of the cake mix box. Bake 48 cupcakes then cool completely on wire racks. Remove cupcake liners when cupcakes are completely cooled.
• Empty all of the frosting into a large bowl.
• Remove 1/4 of the frosting and place it in a separate bowl. Starting with a small amount, add blue gel food coloring to the smaller bowl and stir until combined. Add small amounts of food coloring if needed, to achieve the desired color. Set aside.
• Now divide the remaining white frosting in half so that you have two separate bowls of white. To one of the bowls add red gel food coloring and stir until combined. Add small amounts of red food coloring if needed, to achieve the desired color. Set aside.
• Pipe the frosting onto the cupcakes (12 blue, 16 red, 20 white). Immediately add white sprinkles to the blue cupcakes before the frosting begins to dry.
• Using a large tray or jelly roll pan, arrange cupcakes in the shape of the American flag.EXPERT TIP - Our cake board measures approximately 20-inches x 15-inches. The one we have linked above will work! Check craft stores, party stores, and the cake decorating aisle. You might even be able to visit a local bakery and see if they have one and will sell it to you.ROW 1 : 4 blue, 4 redROW 2 : 4 blue, 4 whiteROW 3 : 4 blue, 4 redROW 4 : 8 whiteROW 5 : 8 redROW 6 : 8 white

AMERICAN FLAG CUPCAKE CAKE

Steps:

• Prepare a batch of 24 cupcakes. Cool completely before frosting.
• Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
• Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
• Finally, increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
• Dye 1 cup of frosting blue. Drop approximately 8 drops of gel color into the frosting and mix well. Add additional drops of gel until desired color is reach.
• Divide the remaining frosting in half, and color one half red (following the step listed above for blue) and leave the other half undyed.
• Prepare a couple of piping bags: at least 1 or 2 small piping bags fitted with couplers and one small bag without a coupler for the 1M piping tips.
• Set up your cupcakes in a rectangle shape, 6 across and 4 rows. For all the cupcakes you'll be frosting, place a small dollop of frosting (appx 1 teaspoon) on each cupcake and spread evenly with an angled spatula. You'll need 6 blue, 9 red and 9 white.
• First use a 1M piping tip to make the large roses, I recommend 2-4 per frosting color.
• Next, pipe smaller roses with the 1M tip and then, use the smaller piping tips, size 21 and and size 199 to fill in the gaps making rosettes. Decorate with sprinkles.

PULL-APART BEACH CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Set the ice cream cones in the cups of in two 12-cup muffin pans so they stand upright.
• In a stand mixer fitted with the paddle attachment, combine the cake mix, eggs, oil and 1 cup cold water. Beat on low speed just to combine, then increase the speed to high and beat until very smooth, about 2 minutes. Divide the mixture among the ice cream cones. Bake until the cupcakes rise above the edges of the cones and a tester inserted in the center of 1 comes out clean, 18 to 20 minutes. Transfer to cooling racks and cool completely.
• Set aside about 1/4 cup vanilla frosting in a small bowl. Put the remaining frosting in a clean mixer bowl and add about 1/2 teaspoon blue food coloring. Beat and continue to add food coloring, if necessary, to get a sea blue color.
• Dollop a tiny bit of frosting on the bottom of a cone (this will help anchor it to the serving tray) and then dollop a generous amount on top. Anchor the cone to the serving tray and repeat with the remaining cones, arranging them in a 4-by-6 cone grid, with the edges touching.
• Using an offset spatula, smooth the blue frosting across the tops of the cupcakes, adding more as necessary, so it appears as 1 layer and the individual cupcakes are no longer visible. Smooth the remaining blue frosting on the sides to cover the cupcakes but not the cones.
• Pat the graham cracker crumbs onto one half of the cake, creating a wavy pattern along one edge where the water meets the sandy beach. Put the reserved white frosting in a pastry bag fitted with a large leaf tip. Pipe the white frosting along the edge where the water and sand meet to make breaking waves.
• To decorate the beach half of the cake, arrange the blue rock candy just behind the breaking waves to create the crashing surf. Stick some beach umbrellas in the sand, making sure you stick them into the cakes and not the frosted spaces between them. Cut the taffy into beach towels and arrange some cookie bears on the towels on the beach. Arrange some piles of candy rocks on the beach.
• To make palm trees, sprinkle your work surface with a little sugar and roll or flatten the lime fruit slice candies. Cut into 5 palm leaves. (If you have time, let the leaves dry and harden for 1/2 hour or so, they will stick up straighter on the finished tree). Break the pretzel rod in half and stick the leaves on top to make a palm tree. Stick the tree into one of the cupcakes on the beach.
• Attach one end of the twist tie to a gummy candy fish and wrap the other end around the remaining half of the pretzel rod to make a fishing pole. Stick the pole in the sand and add a cookie bear as a fisherman.
• To decorate the ocean half of the cake, arrange gummy candy sea creatures in the water. Stick some cookie bears into gummy candy rings and set them in the ocean to float. Press or roll the caramel candy to flatten and then crimp the edges to make a boat. Attach a square sticky note to a toothpick to make a sail. Stick it in the boat, along with a cookie bear as a sailor.