Red, White and Blue Cupcakes

Treat your guests to these colorful Red, White and Blue Cupcakes – the perfect dessert for Independence Day.

Prep: 35 min | Total: 1 hr 35 min | Yield: 24 servings

Ingredients

• 1 box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 3/4 cup seedless red raspberry jam
• 3 (12 ounce) containers Betty Crocker® whipped fluffy white frosting
• 1 teaspoon intense red paste food color
• 1/4 teaspoon royal blue paste food color
• Betty Crocker® Decorating Decors red, white and blue stars
• Coarse white sparkling sugar, if desired

Instructions

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups.
2. 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 a wooden pick for swirled effect.
3. Bake for 20 minutes or until a wooden pick inserted in center comes out clean.
4. Cool for 10 minutes; remove cupcakes from pans to cooling racks.
5. Cool completely.
6. Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white.
7. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes.
8. Sprinkle with stars and sparkling sugar.

Attribution

Recipe and photo used with permission from: Betty Crocker