So, I kinda sorta totally forgot that it was July 4th next week, so I whipped up this American flag made out of cupcakes quickly. I’m totally lying. Totally. I’ve been planning a July 4th post for about four weeks now, except that I didn’t quite pull it off due to laziness. Independence Day in America is great because not only do we get a day off from work, but we also get to eat a lot of food in the name of being patriotic. What is better than a cook-out in the summer on a day off?
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Contents
- 1 Why I Love This American Flag Made Out Of Cupcakes: Red, White, and Blue Icing
- 2 Kitchen Equipment Needed
- 3 A Dash of History: The Sweet Tradition of July 4th Desserts
- 4 The Colors That Speak: Decoding Red, White, and Blue
- 5 Bake It Easy: Cupcake 101 for Beginners
- 6 The Icing on the (Cup)cake
- 7 FAQs
- 8 Photos
- 9 American Flag Cupcake Design with Red, White, and Blue Icing for July 4th
- 10 The Final: American Flag Made Out Of Cupcakes: Red, White, and Blue Icing
Why I Love This American Flag Made Out Of Cupcakes: Red, White, and Blue Icing
What I’m basically saying is that I spent the good part of all of yesterday in the kitchen, baking. Baking is not my strong suit, mostly because I forget that things are in the oven. And when you are baking, you cannot fudge the time. (Hahaha, get it? Fudge! Except that you don’t bake fudge …)
But I swear, if it wasn’t for the simple mathematics that I can’t do because I haven’t learned new math yet, and the fact that I made 42 cupcakes, this recipe would be totally super simple. It uses a boxed cake mix, which isn’t too bad with a few substitutions.
Kitchen Equipment Needed
- Mixing bowls (preferably metal for chilling)
- Cupcake liners
- Cupcake/muffin pan
- Hand mixer or stand mixer
- Measuring cups
- Measuring spoons
- Spatula
- Icing bags
- Toothpicks (optional for decoration)
A Dash of History: The Sweet Tradition of July 4th Desserts
So, here’s a fun fact to sprinkle on top: munching on sweet treats during the Fourth has been a thing since powdered wigs were in vogue. We’ve evolved from colonial cobblers to fireworks-themed frosted cupcakes. They’re like mini edible flags, each with a story sweeter than the last. And let’s be honest, who doesn’t love a good backstory with their dessert?
The Colors That Speak: Decoding Red, White, and Blue
Ever wondered why we’re all about the red, white, and blue? Here’s the scoop: red’s for the brave, white’s for the pure, and blue? That’s for justice. So, slapping that frosting on our cupcakes is more than just making them look pretty; it’s like a high-five to American values. Every bite is like a mini salute to Uncle Sam.
Bake It Easy: Cupcake 101 for Beginners
If the thought of baking sends you into a panic, hold onto your mixing bowl. Let’s break it down: room temp ingredients are your BFFs, overmixing is the enemy for that light and fluffy dream, and, for heaven’s sake, don’t forget to preheat. Follow these tips, and you’ll go from kitchen newbie to cupcake whiz in no time. I also have tons more cupcake recipes for you.
The Icing on the (Cup)cake
You can probably tell, but I didn’t use any piping or anything fancy on these cupcakes for the icing. You can spiff up the design if you want to make star-shaped icing (yes, that’s a thing!) or put flag toppers or something else such as that.
FAQs
- How should I store unfrosted cupcakes? Unfrosted cupcakes can be stored at room temperature in an airtight container for 2 days. For longer storage, freeze them by wrapping each cupcake in plastic wrap or cling film, then placing them in a freezer bag for up to 3 months.
- Can I freeze frosted cupcakes? Yes, you can freeze frosted cupcakes. Flash freeze them on a baking sheet first, then wrap individually in plastic wrap and store in a freezer bag. They can last up to 3 months. Thaw on the counter for 1-2 hours before serving.
- What’s the best way to thaw frozen cupcakes? Thaw frozen cupcakes at room temperature for about 2 hours. Frosted cupcakes might require 1-2 hours to thaw fully. Ensure they reach room temperature before serving to enjoy their best flavor and texture.
- How do I prevent cupcakes from drying out when stored? Store cupcakes in an airtight container to prevent air from drying them out. If refrigerating, ensure they’re tightly wrapped or in a container to avoid drying and absorbing odors.
- Can I make these cupcakes ahead of time? Yes, you can make cupcakes ahead of time. Bake them and store at room temperature for up to 2 days before the event. If decorating with buttercream or non-dairy frosting, you can even frost them a day ahead.
- What substitutions can I make for a dairy-free diet? For a dairy-free version, substitute the heavy whipping cream with a dairy-free alternative like coconut cream. Use dairy-free cake mix and egg substitute if needed to comply with dietary restrictions.
- Are there gluten-free substitutions for this recipe? Yes, use a gluten-free cake mix and ensure that all other ingredients, such as the vanilla pudding mix, are certified gluten-free to accommodate a gluten-free diet.
- What are some good pairing suggestions for these cupcakes? Pair these cupcakes with light beverages like lemonade or iced tea for a summer celebration. They also go well with coffee or milk for a comforting dessert option.
- How do I store cupcakes with perishable toppings? Cupcakes with perishable toppings or fillings made from dairy should be stored in the refrigerator and consumed within 4-5 days. Allow them to come to room temperature before serving for the best taste.
- Can I freeze cupcake batter? Yes, you can freeze cupcake batter. Pour the batter into cupcake liners in a tray and freeze until solid. Transfer the frozen batter-filled liners to a freezer bag. Thaw completely before baking as usual.
Photos
American Flag Cupcake Design with Red, White, and Blue Icing for July 4th
Delight your Fourth of July guests with these visually stunning and deliciously moist American flag-themed cupcakes, perfect for adding a patriotic flair to your celebration!
Ingredients
For the icing
- 4 cups of heavy whipping cream
- 2/3 cup powdered sugar, plus 2 tablespoons and 2 teaspoons
- 3 packages of instant vanilla pudding
- red and blue gel food coloring
- icing bags and tips
For the cupcakes
- 2 packages of white cake box mix (any brand)
- carton of egg whites
- 2 cups of half and half
- 1 cup of vegetable oil
Instructions
- The very first step is to put the mixing bowl in the freezer. Since we have three different colors! I used three different steel bowls. (Glass is okay, too, but it doesn't get cold like metal bowls do.) The bowls should be chilled enough by the time the cupcakes are done.
- We are going to make 42 cupcakes: 9 cupcakes with blue icing, 15 cupcakes with red icing, and 18 cupcakes with white icing. I bought a multi-pack. We can use those green cupcake liners for St. Patty's Day. I liked to match the liners with the icing, but it doesn't really matter.
- Preheat your oven according to the directions on the box. Mix up the first batch of the boxed cake mix. You can totally use the ingredients on the box, but I love to substitute half and half for the water, and only use egg whites. (Don’t forget about the oil.) Since I hate separating the egg whites from the egg yolk, I just bought egg whites in the carton. So much easier.
So here is the trick with cupcakes, something that I learned the hard way. Overmixing the batter makes it dense, and you want it springy and moist. So stir it just until it is mixed, even if you have some lumpy lumps in there. - Throw those bad boys in the oven. Don't forget to take them out of the oven, too. I used the 16 minutes to cuddle with Meow (my cat). Do up the second batch, too. More cuddle time. Make sure to dust yourself off of cat hair and wash your hands before going to the next step.
- Using one of the metal bowls that you put in the freezer, pour the heavy whipping cream in. If you are using food coloring, add it now. Make sure you like the color.
- For the blue frosting, I used 1 cup of heavy whipping cream, 2 tablespoons plus 2 teaspoons of powdered sugar, 1/2 package of instant vanilla pudding, and 6 drops of blue gel. You might want more gel for a brighter frosting.
For the red frosting, I used 1 1/2 cups of heavy whipping cream, 1/3 cup of powdered sugar, 1 package of instant vanilla pudding, and 15 drops of red gel. You might want more gel for a brighter frosting. - You will need a high-speed mixer for this. I've always liked the Hamilton Beach ones because I think they are reasonably priced, and many models come with a nice metal bowl.
- Always, add the powdered sugar, and then using the lowest setting on the mixer, beat until just combined.
- Next, turn the mixer to the highest speed and run it until it gets thicker, approximately 20 to 30 seconds.
- Dump in the instant pudding, and run it on high speed again until it get stiff and frosting-like. Don't overmix it. It will still be yummy, just harder to work with decorating.
- Put frosting in the icing bags, making sure to twist it at the end.
- I didn't do anything fancy here. Just added a bit of swirl to each one.
For the white frosting, I used 1 1/2 cups of heavy whipping cream, 1/3 cup of powered sugar, and 1 package of instant vanilla pudding. Several other sites said to use instant white chocolate pudding, but I couldn't find any. I didn't quite care for the yellow-tinge in the icing for these, but that's what I had available. You can find it on Amazon, though.
Notes
- If you are wondering why you don't want to use egg yolks, it's because we really want bright, white cupcakes. The egg yolks make it kinda yellow. Which was kinda ruined because of the instant vanilla pudding instead of the instant white chocolate pudding, meh.
- The milk makes the cupcake super moist and delish.
- The Husband would like to point out that the red stripe is the top stripe in the flag
- If the red, white, and blue icing doesn't ice the cake, try adding some sugar stars, toothpick flags, or other decorations to your cupcakes.
Nutrition Information
Yield
42Serving Size
1Amount Per Serving Calories 160Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 30mgSodium 30mgCarbohydrates 6gFiber 0gSugar 5gProtein 1g
Nutritional values automatically generated.
The Final: American Flag Made Out Of Cupcakes: Red, White, and Blue Icing
Well, I messed up one of the blue icings, so I totally needed to make another one. Unfortunately, the blue is a little off. Whooooops.
But actually, I kinda like how that blue came out. This means that the blue in that icing has more blue coloring. If I make another batch of these, I will use twice as much icing coloring.
