CUPCAKE FLAG CAKE
Celebrate the red, white and blue with this Cupcake Flag Cake. Blueberries, strawberries and shredded coconut make Cupcake Flag Cake one patriotic pastry.
Provided by My Food and Family
Categories Holiday Recipes
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
- Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Spread onto cupcakes.
- Arrange cupcakes on platter, in 4 rows of 6 cupcakes each. Place blueberries on tops of 6 cupcakes in top left corner of platter to resemble stars of an American flag as shown in photo.
- Place 2 strawberry pieces on top half of each of the remaining cupcakes. Sprinkle coconut onto bottom halves of strawberry-topped cupcakes to resemble the stripes on the flag.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.5823 g, Sugar 0 g, Protein 2 g
FLAG CAKE
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 to 24 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F.
- Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
- Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
- For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
- Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
- I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
FLAG CUPCAKES WITH VANILLA BUTTERCREAM
Celebrate Fourth of July with our sweet buttercream-frosted cupcakes made with Betty Crocker™ Super Moist™ white cake mix and topped with strawberries and blueberries.
Provided by Christy Denney
Categories Dessert
Time 1h40m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 18 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients except food color with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 bowls. Add red food color to 1 bowl to desired color of red; leave other bowl white.
- To make flag-striped cupcake, spread a spoonful of red batter and then a spoonful of white batter in paper baking cup; repeat, and then end by spreading red batter on top. Use up batter to make 18 cupcakes.
- Bake as directed on box for cupcakes; 2 to 3 minutes may need to be added to bake time. Cool completely, about 20 minutes.
- To make frosting, beat butter with electric mixer on medium speed 3 minutes. With mixer on low speed, beat in 3 cups of the powdered sugar until sugar is incorporated with butter. With mixer on medium speed, add salt, vanilla and 2 tablespoons of the milk; beat 3 minutes. If frosting needs more stiff consistency, beat in up to 1 cup powdered sugar. If frosting needs to be thinned out, add remaining milk, 1 tablespoon at a time. Frost cupcakes with frosting. Garnish with strawberry fans and blueberries. Store covered in refrigerator.
Nutrition Facts : Calories 350, Carbohydrate 41 g, Cholesterol 60 mg, Fat 4, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 31 g, TransFat 1/2 g
FLAG CAKE
This patriotic cake is so simple and so versatile! To make this cake easy to take, you can frost and decorate it right in the pan.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- Place cake on tray. Frost top and sides of cake with frosting.
- For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 31 g, TransFat 2 g
MINI CHOCOLATE CUPCAKES FLAG
Create this showstopping cupcake flag with mini chocolate cupcakes, topped with creamy whipped topping and fresh fruit!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 80
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 80 miniature muffin cups.
- In large bowl, beat Cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling about three-fourths full.
- Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Just before serving, spread about 1 teaspoon whipped topping on each cupcake. Arrange 70 cupcakes on tray as shown in photo. Place blueberries and strawberries on cupcakes to make stars and stripes pattern as shown in photo. Serve remaining cupcakes on another plate. Store in refrigerator.
Nutrition Facts : Calories 30, Carbohydrate 6 g, Cholesterol 10 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cupcake, Sodium 55 mg, Sugar 0 g, TransFat 0 g
FOURTH OF JULY CUPCAKE FLAG CAKE
Celebrate the Fourth of July in style! Our cupcake flag cake is everything your celebration needs-red, white and blue frosting swirled on Betty's white cake for the fluffiest and creamiest dessert. And with 48 servings, there won't be anyone missing out on a piece of this crowd-pleasing treat. Just four ingredients, under-an-hour of prep and a little creativity is all you need to make this potluck dessert that everyone will devour-trust us, the fireworks won't be the only showstopper this Indepence Day!
Provided by By Jessica Walker
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. With 1 box of cake mix, make batter as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups (about 2/3 full).
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. While 24 cupcakes are baking, make batter with remaining cake mix, water, oil and eggs. Repeat baking and cooling to make 24 more cupcakes.
- While cupcakes are cooling, tint 1 container frosting with blue food color; tint 1 1/2 containers frosting with red food color. Set both aside. Spoon remaining white frosting into decorating bag with large tip.
- On covered board or cutting board, arrange cooled cupcakes into rectangle. Mark off 12 cupcakes to be frosted blue. Pipe thick lines of white frosting onto remaining cupcakes; spread with spatula until smooth. Spoon blue frosting into separate decorating bag; pipe onto the 12 cupcakes and smooth. Carefully move blue section of cupcakes to join other portion of cupcakes.
- Into decorating bag with large star tip, spoon red frosting. Pipe stars in rows to make red stripes. Using smaller star tip, pipe white frosting stars onto blue frosting section.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 29 g, TransFat 0 g
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