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Saturday, July 2, 2011

Fourth of July Cupcakes

Do you need a quick and easy idea for your fourth of July celebration? This is a dessert that comes together in a flash.

Start with white cupcakes.

I like this recipe because it makes delicious cupcakes with flat tops.

Yield: 36 cupcakes
Prep Time: 15 min Cook Time: 18 min

1 (18.25 ounce) box white cake mix (Duncan Heins)
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 teaspoon of almond extract
1 cup sour cream
4 large egg whites

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans.

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Cool completely, then cut in half with a sharp knife like this:

 Wash berries and drain well on paper towel. You can use fresh or frozen blueberries and strawberries or raspberries for a red, white, and blue theme.

Put a dollop of cool whip on your split cupcake and arrange berries on whip cream.

Put the two halves together, top with a dollop of cool whip and garnish with berries.
See? Quick, easy, and so good!

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