American flag cupcakes
Author Recipe inspired by Sally's Baking Addiction
Yield 12 cupcakes
Ingredients
- 1-2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large egg whites
- 1/4 cup vanilla or plain Greek yogurt (or regular yogurt or sour cream)
- 3/4 cup vanilla or plain almond milk, cow's milk or soy milk
- 2 teaspoons pure vanilla extract
- Seeds scraped from 1/2 split vanilla bean
Vanilla bean frosting:
- 1 cup unsalted butter, softened to room temperature
- 4–5 cups confectioners' sugar
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- Seeds scraped from 1/2 split vanilla bean
- Salt, to taste
- Gel or paste icing color or liquid food coloring in red and blue
- White fondant (optional)
Instructions
- Preheat oven to 350F.
- Line muffin tin with 12 cupcake liners. Set aside.
- In medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
- In large bowl, melt butter in microwave.
- Whisk sugar into butter. (Mixture will be gritty.)
- Whisk in egg whites, yogurt, milk and vanilla extract until combined.
- Split 1 vanilla bean down middle lengthwise. Scrape seeds from half into wet ingredients. Reserve other half for frosting.
- Slowly mix dry ingredients into wet ingredients until no lumps remain. Batter will be thick.
- Divide batter among 12 cupcake liners.
- Bake for 20 minutes or until toothpick inserted in center of cupcake comes out clean.
- Set cupcakes on wire rack to cool completely before frosting.
- Beat softened butter on medium speed with electric or stand mixer fitted with paddle attachment for about 3 minutes until smooth and creamy.
- Add confectioners' sugar, cream, vanilla extract and remaining vanilla bean seeds with mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if too thick. Add pinch of salt if too sweet.
- For blue or red frosting, add coloring to white frosting, beating after each small addition, until you achieve desired color.
- Frost cooled cupcakes with pastry bag fitted with open star tip.
- Store cupcakes in airtight container at room temperature for up to 3 days and in refrigerator for up to 7.
To decorate:
- Using piping bag for each color of frosting, frost cupcakes: 12 blue, 18 red, 20 white.
- To make white stars, use star tip and white frosting, or cut them out of white fondant.
- Line up frosted cupcakes to form flag as follows, from left to right:
- Top row: 4 blue starred cupcakes, following by 4 red cupcakes
- Second row: 4 blue cupcakes, followed by 4 white cupcakes
- Third row: 4 blue cupcakes, followed by 4 red cupcakes
- Fourth rows: 8 white cupcakes
- Fifth row: 8 red cupcakes
- Sixth row: 8 white cupcakes
- Off to left and under flag, place two red cupcakes for Alaska and Hawaii.
Notes
- You need five batches of cupcakes and frosting for the flag.
- If vanilla beans are unavailable, add an extra 1/2 teaspoon of pure vanilla extract instead.
- Heavy cream is recommended for thickest consistency.
Courses Desserts
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/labor-day/american-flag-cupcakes/