The Fourth of July calls for a booming celebration - with fireworks and with food. Let us help you celebrate the 4th in style with our favorite cupcake recipe adapted to help your table look festive for summer’s best holiday.
shown here with our serenity blue Almaz NapkinFor the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup sugar
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature
- 1 whole egg plus 1 egg white, at room temperature
- 1 tsp. vanilla extract
- 1/2 cup milk
Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
Mix flour, baking powder, and salt. In a separate bowl, beat together sugar and butter until the texture appears light and fluffy. Slowly add eggs and egg whites, beating well. Add vanilla. Add in the flour mixture and milk, alternating.
Fill each muffin cup 3/4 full with batter. Bake until the cupcakes are lightly golden on top (18 to 20 minutes). Allow cupcakes to cool.
For the Icing:
- 6 cups confectioners’ sugar
- 16 Tbs. (2 sticks) unsalted butter
- 4 1/2 Tbs. milk, plus more, if needed
- 2 tsp. vanilla extract
- 1/4 tsp. salt
Have all the ingredients at room temperature.
In the bowl combine the confectioners sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined. Increase the speed to medium and beat until fluffy.
If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 cups.
Decorate the tops of your cupcakes with blueberries, strawberries, and coconut to create a memorable red, white, and blue themed dessert that looks just as good as it tastes.