Red White And Blue Cupcakes

Keyword: 4th of july cupcakes, independence day, red white and blue cupcakes

Servings: Cupcakes

Calories: 137kcal

Preheat the oven to 350 and prepare cupcake tins with liners.
Prepare cake mix according to package instructions.
Once batter is made, split into three bowls.
Dye one bowl blue.
Dye one bowl red by adding two drops of pink gel food coloring.
Mixing throughly and then adding 2 drops of red gel coloring.
Leave the last bowl white (if using a vanilla mix you can dye it white with white gel coloring.?
Add the 3 batter colors to individual piping bags snipping the end and alternating colors add batter to the cupcake liners about 3/4 full.
Bake for 12-15 mins testing with A toothpick or butter knife around the 12 mins mark. Let cupcake cool completely.
Make buttercream
Split the buttercream into 3 colors.
Following the same instructions as the batter dye the frosting red and blue. Place each color into a piping bag and snip the ends.
Prep a separate piping bag with a 1M tip
Add the 3 piping bags with the colored frosting into the bag with the piping tip.
Pipe a star into the center of the cupcake.
Then without releasing pressure pipe a swirl around that tip, applying even pressure. Release pressure and then pull away.

Be mindful that we specifically state white cake mix and not vanilla. White mix takes the color easier than vanilla.

The yellow tint to a vanilla cake mix with throw off your color slightly but it’s not a huge con- cern.

To make red you must first dye the cake mix and icing pink, then red. Adding red coloring to white will simply turn it pink.

If your cupcakes have a “tail” you aren’t releasing pressure before pulling off. Top with sprinkles or cupcake toppers