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Summer snacks!

June 19, 2012

Well, I hope you weren’t holding your breath for that Flag Day cupcake recipe but don’t worry, here it is!

These babies were incredibly delicious. I felt a little hesitant about using boxed cake mix, but when something tastes this good, it erases shame.

Don’t skip out on the frosting recipe though, it really makes a difference. It was so good that I took what was left home with me, to eat, sans cake.

These can be used for any occasion, it just depends on the dye you decide to use, but it’s not an accident I’m posting them in time for the 4th of July either.

I know that seems like it’s a little far away, so you should probably start testing (and tasting) the recipe now, right?

I got this recipe over at The Girl Who Ate Everything and true to it’s title, I ate every last crumb of these cupcakes. Thank god I had a dinner party to bring them to, or my roommates would have found me buried in wrappers.

Cupcakes:
1 white cake mix
2 eggs
1 cup sour cream
½ cup milk
1/3 cup vegetable oil
1 teaspoon lemon zest
 
Strawberries for garnish
Blueberries for garnish
 
Frosting:
1 cup butter (2 sticks), softened
3-4 cups powdered sugar, sifted
½ teaspoon salt
2 teaspoons vanilla extract
Up to 4 Tablespoons milk or heavy cream
¼ teaspoon lemon zest (optional)
 
DIRECTIONS:
For Cupcakes: Combine all ingredients until incorporated. Scrape sides of bowl and then beat on med-high speed for 3 minutes.
 
Divide batter equally in half between two bowls.
 
Use red food coloring to color one bowl of batter to desired color of red and leave the other one white. Wilton brand gel colors have the brightest color and are good to use here.
 
To make flag striped cupcakes alternately place a spoonful of red batter and a spoonful of white batter in the cupcake holder. The batter is thick, so it won’t spread on its own. A great tip is to set out a little bowl of water where you’re working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn’t stick to your fingers.
 
Bake cupcakes according to the cake mix package directions.
 
Frosting:
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time.
 
Frost cooled cupcakes with frosting. Garnish with strawberry fans and blueberries.
 
Tip: To make strawberry fans for garnish just slice strawberry down to the stem without slicing all the way through.
 
Makes 18 cupcakes.
I will be the first to say that my cupcakes are not nearly as pretty as Christy’s, but it’s the taste that counts, right?
I didn’t hear any complaints from Poppy.
The cupcakes were accompanied with a good ol’ Flag day American favorite, burgers.
Homemade veggie burgers, that is. Jackie whipped these up earlier in the week and grilled up some patties while we sipped wine. Accompanied with Grace’s arugula, watermelon and feta salad, it was the perfect summer meal.
This little number was exactly what I needed to prepare for the weekend I had ahead.

Carrie’s Bachelorette Party.

More to come.

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