Dessertsbeyondfrosting
4th of July Cupcake Cake
This easy 4th of July cupcake cake tutorial features frosted red, white, and blue cupcakes arranged in the shape of the American flag.
👥 24 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- spatula
📝 Preparation Steps
1
Make the Cupcakes:
2
Prepare a batch of 24 cupcakes. Cool completely before frosting.
3
Make the Frosting:
4
Cut the butter into pieces. Using the paddle attachment, whip the butter for ⏱️ 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
5
Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for ⏱️ 1-2 minutes before adding more powdered sugar.
cup (339 g) unsalted butter, cold1 1/2(780g) powdered sugar6 cups(12 ml) tablespoons heavy whipping cream2 1/2(10ml) vanilla extract2 teaspoons
6
Finally, increase speed to medium-high and beat for another ⏱️ 3-5 minutes to whip additional air into the frosting.
7
Color the Frosting:
8
Dye 1 cup of frosting blue. Drop approximately 8 drops of gel color into the frosting and mix well. Add additional drops of gel until desired color is reach.
batch vanilla cupcakes1cup (339 g) unsalted butter, cold1 1/2(780g) powdered sugar6 cups(12 ml) tablespoons heavy whipping cream2 1/2(10ml) vanilla extract2 teaspoons
9
Divide the remaining frosting in half, and color one half red (following the step listed above for blue) and leave the other half undyed.
10
Prepare a couple of piping bags: at least 1 or 2 small piping bags fitted with couplers and one small bag without a coupler for the 1M piping tips.
11
Assemble the Cupcakes:
12
Set up your cupcakes in a rectangle shape, 6 across and 4 rows. For all the cupcakes you’ll be frosting, place a small dollop of frosting (appx 1 teaspoon) on each cupcake and spread evenly with an angled spatula. You’ll need 6 blue, 9 red and 9 white.
13
First use a 1M piping tip to make the large roses, I recommend 2-4 per frosting color.
14
Next, pipe smaller roses with the 1M tip and then, use the smaller piping tips, size 21 and and size 199 to fill in the gaps making rosettes. Decorate with sprinkles.
Nutrition Facts
calories
400 calories
fat Content
18g
serving Size
1 cupcake
fiber Content
.4g
sugar Content
47g
sodium Content
118mg
protein Content
3g
cholesterol Content
57mg
carbohydrate Content
58g
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