Fourth of July Cupcakes

These cupcakes turned out just so darn cute I wanted to share!  It was probably a bit ambitious to make real buttercream for cupcakes that would be served at our family reunion on a 95+ degree day in Georgia. The icing will probably melt and slide right off. Even if it does, the cupcakes themselves are pretty special. There's a surprise inside!

Vanilla Three-Color Cupcakes
(Yields one dozen. Can be doubled.)

Ingredients

1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
gel food coloring in red and blue


Directions

1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture alternately with the milk until batter is smooth. 
3. Divide batter equally into 3 bowls. Using gel food colors, tint 1/3 of the batter red and 1/3 blue.
4. You can layer the colors in any order you choose. Spoon a small amount of 1st colored batter in the cupcake liners and spread so that it covers the bottom. Spoon a small amount of the 2nd color on top, gently spreading it toward the edges. Finish with the third color. Cupcake liners should be filled about 2/3 to the top.
5. Bake for 20 to 25 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean. 

Buttercream Icing


1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt
red, white, and blue sprinkles (optional)

In a bowl combine butter, sugar and salt. Beat till blended.
Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.


Happy Fourth of July!