Can you believe that it is almost July already? Soon everyone will be school shopping and the nights will be getting chillier. I’ll constantly have soup in the Crockpot because my husband has a rule about soup and thinks that when it is 50 degrees and below we have to eat soup …
However, we aren’t there yet. We still have a few wonderful weeks of summer and all of the fun, picnic holidays of the summer months.
These cupcakes are actually a special I am offering for my small little bakery. And I love them. But they are absolutely perfect for your upcoming 4th of July picnic. They only require two extra steps from your average cupcake recipe – 1) You have to color part of the batter and 2) You have to layer the colored batter.
Let’s get to work!
I used my White Cupcake recipe with my Swiss Meringue Buttercream frosting, but I flavored it with coconut. Simply because my husband and I really love coconut cupcakes. I’ll include the White Cupcake recipe at the end of the post, but if you want the SMB frosting recipe you can check out my Memorial Day Cupcakes recipe. 🙂 Apparently I have an affinity for cupcakes and patriotic holidays. Oh well!
Mix up your batter according to directions, and then take two separate bowls and tint them red and blue. Here’s a tip – use gel food coloring. This will keep the batter from thinning out. Plus, if you need to use more red than blue you may get two different consistencies using the liquid food coloring.
After you’ve tinted your batter, fill your cupcake liners about 2/3 of the way full by layering each color. I was able to do 3 layers before I hit the 2/3rd mark.
Remove the cupcakes from the oven when done – according to your recipe instructions. Allow them to cool completely and frost with the SWB or a frosting of your choice. And of course add some sprinkles. 🙂 You can never go wrong with sprinkles.
I decorated mine with a cute little pennant banner. But these look just fine on their own without that.
And Baby E is a huge fan, too!
Have a wonderful week, friends!
White Cupcakes Recipe
2 3/4 cups flour
4 tsp baking powder
3/4 tsp salt
4 egg whites
1 1/2 cup white sugar
3/4 cup butter
1/2 cup milk
1/2 cup plus 3 tbsp buttermilk
1 tsp vanilla extract (2 tsp if you are using vanilla extract only)
1 tsp almond, coconut, or lemon extract
1) Preheat oven to 350 degrees and line your cupcake pans. Mix 4 egg whites until foamy and gradually add 1/2 cup sugar until stiff peaks form and mixture is shiny. Set aside.
2) Cream butter and 1 cup remaining sugar, add flour, baking powder, and salt. Mix until blended.
3) Add milk, buttermilk, and extracts. Blend well.
4) With a spatula gently fold in egg white mixture. (It’s okay if there are still some egg whites showing.)
5) Fill cupcake tins 2/3 of the way and bake 22-26 minutes or until cake springs back when touched.