The 4th of July is coming up and I am really excited to have found this fantastically fun Red, White & Blue Cupcake w/Candy Stars from Sweet Baking Supply.
This Summer holiday treat is SOOO easy to create too! I think I will try to make these too and see how well mine turn out compared to their perfect versions. Check out the bottom of this post to see how mine turned out.
Anyway... without further ado, here is the link to the original "Red White & Blue Cupcakes with Candy Stars" recipe. Sweet Baking Supply and below, I have provided you with the instructions for your own multi-colored treat!
Leave comments with stories about how these worked out for you!
**I am using basic white cake mix in a box and food coloring for this project
- Mix the cake following the directions on the box.
- Divide the batter into three bowls (about 1 1/2 cups each).
- Add red and blue food coloring. I added about 30 drops of blue and 40 drops of red - (but it depends on the brand and what color you are trying to get)
- Fill cupcake liners with batter. I layered red, white and then blue batter.
- Follow the cake mix directions for your baking and cooling instructions.
- Now, BITE!
- Melt chocolate in the microwave, using a microwave safe bowl. Stir every few seconds to ensure an even melt. ( I had to practice on a few chips before I messed up the rest of my bag)
- Add chocolate food dye into the bowl of melted chocolate, stirring while dropping the color, so that I knew when I had the desired overall tone. (I used Blue dye for my stars)
- Fill a Ziplock bag with the melted colored chocolate.
- Snip a tiny corner at the bottom of the Zip Lock Bag
- Slowly (and patiently) squeeze the melted chocolate into the molds
- Place on a flat surface in the freezer until chocolate has hardened.
- Once completely hardened, remove from the molds like you remove ice from the ice tray
- Add chocolate stars to the tops of your frosted cupcakes
MY TURN OUT:
This is how mine turned out so far... granted they don't have the chocolate stars on them yet (still hardening in the freezer) and they don't have the skilled photography that Sweet Baking Supply has with the image above.
My cupcakes over flowed so I suggest filling the cups a little less than 3/4 full before baking.
My chocolate stars were more turquoise than blue which was my concern about using the red coloring too. I figured that the light blue was still blue but if the red didn't come out fully pigmented, I would have pink stars.
I used Pilsbury white holiday frosting which worked perfectly since it came with the sprinkles attached and they were already all cleared out of all the Summer stock in the stores.
They tasted AMAZING too! I had to, just had to try it out for you so that I could take pictures for the readers. Yes, for the readers. :)