Red, White, and Blue Cupcakes

By ngaldi

Jan Moon, Dreamcakes Bakery, Southern Living Big Book of Cupcakes, Oxmoor House

2011

Ingredients

• 1/2 cup butter, softened
• 1 cup shortening
• 2 cups sugar
• 4 large eggs
• 2 3/4 cups all-purpose soft-wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 tablespoons almond extract
• Paper baking cups
• Vegetable cooking spray
• 1 1/2 cups strawberry or blueberry jam
• 1/2 cup butter, softened
• 3 to 4 tablespoons whipping cream
• 1 teaspoon clear vanilla extract
• 1/8 teaspoon salt
• 1 (16 oz.) package powdered sugar
• Red jumbo sprinkles, edible glitter stars, red candies, star picks (optional)

Details

Servings 24
Adapted from myrecipes.com

Preparation

Step 1

To prepare White Cake, Preheat oven to 350 degrees. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Fill each cupcake with strawberry or blueberry jam. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.

To prepare Vanilla Frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Make 3 cups. Divide frosting into three bowls. Tinet1 bowl of frosting with desired amount of red food coloring and 1 bowl of frosting with desired amount of blue food coloring.

Insert a metal tip into a large decorating bag; spoon 1/4 cup each of red, white, and blue frosting into bag. Pipe a generous peak of frosting onto each cupcake. Top each with sprinkles, glitter stars, 1 red candy, and, if desired, 1 star pick.