The One With the Stars and Stripes Cupcakes

Independence Day is one of my favorite holidays. And we'll spending this Fourth in one of my all-time favorite spots. Think beautiful lakehouse and a gorgeous lake and fireworks over the tops of the moutains. Yep. I'm pretty excited.

In the spirit of the upcoming fun, my sister, Georgia, and I came up with a celebratory cupcake (of course). We thought we'd be super cool and stripe the batter red and white, then top it with some blue frosting and white stars.

It didn't turn out quite as perfectly as I had envisioned, but I still think they look pretty cool. I like that they kind of look wavy, like a real flag. To make some yourself, follow the recipe below:

Stars and Stripes Cupcakes
(Makes about 24 cupcakes)

Cupcakes

• 2 boxes Pillsbury White Cake Mix
• 4 egg whites
• 2/3 cup vegetable oil
• 2 cups water
• Red food coloring
• White paper cupcake liners

Preheat oven to 350 degrees. 
Mix each cake mix in separate bowls according to directions. Leave one batch white and color the other red with the food coloring. Place the cupcake liners in your cupcake tins.
To stripe the batter: Fill a disposable  pastry bag or Ziplock bag half way with white cake batter.  Cut the tip off, leaving only a small opening, so that the batter doesn't come out too quickly. Pipe about 1 1/2 Tablespoons of batter into each of the cupcake liners. Use a baby spoon, or some other small spatula to even out the batter, creating a smooth surface (and your first stripe!). Do the same with the red batter for the second stripe, then white and then red again.
Place in preheated oven and bake for 18-22 minutes, until a fork inserted into the middle of a cupcake comes out clean. Allow to cool on a wire rack.


Here is Georgia demonstrating her mad batter spreading skills. (Also, don't pay attention to the messy kitchen. Have I mentioned before that I am the world's messiest cook? Because I am.)

Frosting

• 2 pounds powdered sugar
• 1 cup (2 sticks) salted butter, at room temperature
• 1 teaspoon almond extract
• 2 teaspoons clear vanilla extract
• 4-7 Tablespoons milk, water, or almond milk
• Blue food coloring (I used Wilton Gel Food Coloring in Sky Blue plus a little generic blue liquid that you can find at any grocery store) 
• White star sprinkles (I found star sprinkles with multiple colors at Fred Meyer and sorted out the white ones)

In a medium mixing bowl, cream the butter on low. Still beating on low, gradually incorporate the powdered sugar, almond and vanilla. Add the milk or water, one tablespoon at a time, until you have reached your desired consistency of frosting. Add the blue food coloring, still beating on low to keep air bubbles to a minimum, until you have the blue color you desire.
Using a large star tip and a pastry bag, frost your cupcakes as desired and sprinkle with the white stars.

Ta da!

Do you have fun plans for celebrating Independence Day? Is it just me, or is it one of the best holidays? I'm almost jumping out of my skin with excitement to spend it at the lake house. And of course come back with lots of pictures.