Daily Cupcake Recipe

Recipe for Tuesday, July 3rd, 2012:
Fireworks Push-it-Up Cakes

Recipe via Betty Crocker

Prep time: 10 minutes
Bake time:15 minutes

Serves:18

Ingredients:

• 1 box Betty Crocker white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• red food coloring
• blue food coloring
• 18 plastic push-up pop containers
• 2 containers Betty Crocker white frosting
• 2 envelopes popping rock candy

(A conversion table can be found here.)

Directions:

Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.

In medium bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed until moistened; beat 2 minutes on high speed until well blended. Divide batter into 2 bowls. Tint 1 bowl of batter with a few drops red food color; tint other bowl with blue food color.

Fill 18 muffin cups 2/3 full with red batter. Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from oven. Repeat with blue batter to make an additional 18 mini cupcakes. Cool completely.

To assemble push-up cakes, drop 1 mini cupcake into each push-up pop container. Add generous teaspoon frosting to top of each cupcake. Top each with second mini cupcake; add dollops of frosting to tops of each. Sprinkle each of popping rock candy. Serve.

Recipe for Monday, July 4th, 2011:
Red, White, and Blue Tie-Dyed Cupcakes

Recipe via Betty Crocker

Prep time: 20 minutes
Bake time: 17-19 minutes
Total time: 2 hours

Serves: 24 cupcakes

Ingredients:

• 1 box Betty Crocker SuperMoist white cake mix
• Water, vegetable oil and egg whites as called for on cake mix box
• 1 container Betty Crocker® Rich & Creamy vanilla frosting
• Several drops each of red and blue food color

(A conversion table can be found here.)

Directions:

Heat oven to 350°F. Place festive paper baking cups in each of 24 muffin cups.

Make cake batter as directed on box, using water, oil and egg whites. Place 1 cup batter in each of 3 separate bowls. Tint 1 bowl of batter with several drops of red food color. Tint second bowl with blue food color; leave remaining batter in third bowl white.

Spoon scant tablespoon each color batter into each muffin cup. Bake 17 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cupcakes from muffin cups; cool completely, about 30 minutes.

To achieve tie-dyed effect with frosting, spoon frosting into 3 small bowls. Tint 1 bowl of frosting with red food color. Tint second bowl with blue food color; leave remaining frosting in third bowl white.

Place large star tip in disposable decorating bag. Spoon red frosting along long edge of bag, taking up only one side of bag. Repeat with blue and white frosting. (Bag will not be filled perfectly, but should have 3 distinct lines of colored frosting running up side of bag.) Pipe frosting onto top of each cupcake.