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Delicious yellow cupcakes decorated for July 4th.
1. Preheat the oven to 350 degrees F. Line up 12 cupcake holders on a baking sheet (or put them in muffin cups, if necessary).
2. Using a stand mixer, cream butter for 3-4 minutes until light and fluffy.
3. Add sugar and beat for several more minutes.
4. Crack eggs into a small bowl. Add them one at a time to the butter/sugar, beating well after each addition.
5. Whisk flour and baking power together in a medium bowl, then mix milk with vanilla extract in a small bowl.
6. Turn the mixer to the lowest speed, and add half of the dry ingredients to the creamed mixture. Add the milk mixture, and then add the rest of the flour, beating after each addition to ensure all the ingredients are fully incorporated. Don’t overmix, though.
7. Fill the cupcake holders 1/2 full only (you want the cupcakes to bake up flat) and bake for 20–25 minutes, or until lightly browned on top and a toothpick inserted into the center of one of the cupcakes comes out clean.
8. Allow to cool completely before proceeding with the decorating.
9. Using a stand mixer, beat the egg whites with the confectioner’s sugar until the desired consistency is reached. Thin with 1 tablespoon heavy cream, and additional water (add it a couple of drops at a time) if necessary to keep the icing at a spreadable/pipe-able consistency. The icing will harden as it stands so work quickly while decorating, if possible.
10. Tint about 1/2 cup of the frosting red and another 1/2 cup blue using food coloring; keep the rest white. Thin with a little water, if necessary, and put colored frostings into pastry bags with a small round tip attached.
11. To decorate, spread a thin layer of white frosting on each cupcake, then put a colored dot in the center of each cupcake, with concentric circles around the dot (use 1 color or alternate colors for the circles). Using a toothpick, start at the center and drag it through the colors to create the fireworks effect.
Who doesn’t love a light, fruity dessert in the summer? Yes, I do have an unbeatable love for rich decadent desserts such as red velvet cake and chocolate but why not take a break for something healthier but still tastes good?
Top this with whipped cream, have it instead of salad for lunch, or pair it with yogurt and honey for a quick yet nutritious breakfast. You’ll feel good about it, I promise.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!