FOURTH OF JULY CUPCAKE FLAG CAKE
Celebrate the Fourth of July in style! Our cupcake flag cake is everything your celebration needs-red, white and blue frosting swirled on Betty's white cake for the fluffiest and creamiest dessert. And with 48 servings, there won't be anyone missing out on a piece of this crowd-pleasing treat. Just four ingredients, under-an-hour of prep and a little creativity is all you need to make this potluck dessert that everyone will devour-trust us, the fireworks won't be the only showstopper this Indepence Day!
Provided by By Jessica Walker
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. With 1 box of cake mix, make batter as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups (about 2/3 full).
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. While 24 cupcakes are baking, make batter with remaining cake mix, water, oil and eggs. Repeat baking and cooling to make 24 more cupcakes.
- While cupcakes are cooling, tint 1 container frosting with blue food color; tint 1 1/2 containers frosting with red food color. Set both aside. Spoon remaining white frosting into decorating bag with large tip.
- On covered board or cutting board, arrange cooled cupcakes into rectangle. Mark off 12 cupcakes to be frosted blue. Pipe thick lines of white frosting onto remaining cupcakes; spread with spatula until smooth. Spoon blue frosting into separate decorating bag; pipe onto the 12 cupcakes and smooth. Carefully move blue section of cupcakes to join other portion of cupcakes.
- Into decorating bag with large star tip, spoon red frosting. Pipe stars in rows to make red stripes. Using smaller star tip, pipe white frosting stars onto blue frosting section.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 29 g, TransFat 0 g
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Life With Punjabi
[email protected]I'm definitely making this cake again. It's the perfect dessert for any patriotic holiday.
Drali Ansari
[email protected]This cake was a lot of work but it was worth it. It was so beautiful and delicious.
Mano Mahi
[email protected]I'm not sure if I did something wrong but my frosting didn't turn out right. It was too stiff and difficult to spread.
Samad Mirzai
[email protected]I made this cake for my son's birthday and he loved it! He said it was the best cake he's ever had.
Sandy Publish
[email protected]I'm not a big fan of red, white, and blue desserts but this cake changed my mind. It was so good!
Bella gaud
[email protected]This cake was so easy to make and it turned out so beautiful. I'm definitely making it again for my next party.
Kimera Richard
[email protected]I'm giving this recipe 5 stars because the cupcakes were delicious and the frosting was out of this world!
Love Bug
[email protected]These cupcakes were a total disaster! The frosting was too runny and the cupcakes were dry and crumbly.
Plozzy YT
[email protected]I followed the recipe exactly but my cupcakes didn't rise. I'm not sure what went wrong.
Far han
[email protected]The cupcakes were a little too sweet for my taste but the frosting was perfect.
Aminah
[email protected]I used a boxed cake mix for the cupcakes but the frosting from scratch. The cake was a little dry but the frosting was amazing!
Amir Malik
[email protected]This cake was a hit at our Fourth of July party! Everyone loved it and I received several compliments.
unknown playz
[email protected]I'm a beginner baker and this recipe was easy to follow. The cupcakes turned out perfect and the frosting was delicious.
Melvie Patrimonio
[email protected]My family loved this Flag Cake! It's moist and fluffy, and the frosting is rich and creamy.