Red White And Blue Red Velvet Cupcakes With Cream Cheese Frosting Recipes

Steps:

• Preheat the oven to 350 degrees F and line 2 standard 12-cup cupcake tins with liners.
• For the cupcakes: Add the flour, granulated sugar, brown sugar, cocoa, baking soda, salt and baking powder to the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 1 minute to combine.
• In a large bowl or liquid measuring cup, whisk together the oil, buttermilk, eggs, food coloring, vanilla and vinegar. Add to the dry ingredients and mix on low to combine. Scrape the bowl with a rubber spatula. Raise the mixer speed to medium and mix for 2 minutes. Scrape the bowl then mix on low for 1 minute.
• Use a 1/4-cup scoop to fill each cupcake liner two-thirds of the way full. (If any batter is leftover, bake in a second batch.) Bake until a toothpick inserted into the center of a cupcake comes out with moist crumbs attached, 20 to 22 minutes. Cool the cupcakes in the pans for 5 minutes before removing to a wire rack to cool completely. Store unfrosted cupcakes covered, at room temperature for up to 2 days.
• For the cream cheese frosting: Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and satiny, about 2 minutes. Scrape the bowl and paddle with a rubber spatula. Add the cream cheese and mix on low to combine. Raise the speed to medium and beat until smooth, about 1 minute.
• Add the vanilla, salt and half the confectioners' sugar and beat on low until you no longer see any sugar. Add the remaining sugar and blend on low to combine. Scrape the bowl and paddle well. Increase the mixer to medium speed and beat until the frosting is smooth and lightened, about 1 minute. Test the consistency of the frosting by lifting a small portion out of the bowl with a rubber spatula: if it holds its shape and doesn't drip off the spatula, it is ready. If it is loose and doesn't hold its shape, place the frosting in the refrigerator for 20 to 30 minutes.
• Transfer half of the frosting to a small bowl and use gel food coloring to tint blue. Transfer half of the remaining frosting to a separate small bowl and use gel food coloring to tint red. Place the blue, red and white frostings in separate piping bags fitted with large, open star tips. Decorate half of the cupcakes with the blue frosting and sprinkle with the white star sprinkles if using. Decorate the remaining cupcakes with three layers of alternating red and white stripes.
• Enjoy the frosting on cupcakes the day that they are frosted or store any leftovers covered in the refrigerator for up to 3 days.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups.
• Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups. Add 1 1/2 teaspoons raspberry jam to each cup; cut through batter with toothpick for swirled effect. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes. Sprinkle with stars and sparkling sugar.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.
• In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
• Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
• Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.