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Fried + Chicken = Fricken?

4 Jul

Hello, everyone!  Having long been a foodie, I felt compelled to finally jump on the bandwagon with a blog.  *virtual handshake* 

So now that we’ve broken the ice with a formal introduction, I’ll elaborate a little.  I’m not only a foodie, but a competitive runner as well.  Foodie + Runner = Frunner?  Roodie?  Regardless of the label, I’m a hybrid between a cook and an athlete.  This meshing of interests isn’t surprising, however – nutrition and performance are certainly related and my goal is to optimize both.  

But enough about me.  You’ll get to know plenty about me in upcoming posts.  It’s time to see some food! 

Given that it’s Fourth of July, there’s no better time than the present to share these layered, red-white-and-blue cupcakes.  Red, white, and blue paste food colorings were used to turn cake batter into a myriad of Independence Day hues.  

The white cake batter was admittedly from a boxed mix – Pillsbury Moist Surpreme white cake – but shhhh.  Don’t ask, don’t tell.  And if you’re the type that enjoys complicating things in the name of homemade-ness, go right ahead.  My grandmother would whole-heartedly agree with you. 

Secondly, the frosting on top of the cupcake is Pillsbury’s Whipped Surpreme fluffy white frosting.  (I swear this isn’t a plug for Pillsbury.  Even though I find the ticklish Pillsbury doughboy awfully cute.)  Once again, you could always opt to make your own.  

The flower on top was created by piping red and blue decorator frosting (colors that were also achieved by mixing pure white decorator frosting with red and blue paste food colorings) with Wilton’s 104 decorating tip.  As what some may consider to be a “newbie” in the frosting decoration department, I used a Hershey’s kiss as a sturdy base for the rose. 

Behold: The Cupcake That’s Causing Our Nation’s Forefathers To Roll In Their Graves.  

Ain't she a beauty?

Fourth of July Cupcakes 

  • 3 eggs (or 4 egg whites)
  • 1 18.25-oz. package white cake mix
  • 1 cup water (or 1-1/4 cup if using egg whites)
  • 1/3 cup oil
  • blue paste food coloring
  • red paste food coloring
  • piping bag with decorating tip (or Ziploc bag)
  • whipped white frosting
  1. Preheat oven to 350 degrees F.  Line two 12-cup muffin pans with baking liners or grease with oil.  Prepare cake batter according to the box’s instructions.
  2. Divide cake batter as evenly as possible into three separate bowls.  In one bowl, add blue paste food coloring until it reaches the desired shade of blue.  In another bowl, add red paste food coloring until it reaches the desired shade of red.  Add nothing to the third bowl of white cake batter.
  3. Scoop spoonfuls of red, blue, and white cake batter into muffin tins.  Layer in whatever order you desire, filling each tin about 2/3 full.
  4. Place muffin tins in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the cake comes out clean.
  5. Let the cupcakes cool for at least 15 minutes.  Once cooled, insert any decorating tip into piping bag and fill with whipped frosting.  Use piping bag (or a Ziploc bag with one corner cut off) to frost each cupcake.  If you’d like a swirled icing, Chica and Jo have great step-by-step instructions with pictures.

Frosting Roses 

  • decorator frosting (such as this)
  • blue paste food coloring
  • red paste food coloring
  • piping bag with Wilton 104 decorating tip
  • flower nail
  • Hershey kisses
  1. Divide frosting into two bowls.  Add red paste food coloring in one bowl until it reaches the desired shade of red.  Add blue paste food coloring in the other bowl until it reaches the desired shade of blue.
  2. Place decorator tip in piping bag and add red decorator frosting to the left half of the bag.  Then add blue decorator frosting to the right half of the bag.
  3. Follow the instructions from this YouTube video on how to make frosting roses.  You may want to do a few practice flowers beforehand.
  4. After completing each rose, put them, along with the wax paper they’re on, onto a small cutting board.  Once all of your roses are finished, place the cutting board in the freezer.  Once they’re solid, they can be removed from the wax paper and put on top of each frosted cupcake.