CUPCAKE FLAG CAKE
Celebrate the red, white and blue with this Cupcake Flag Cake. Blueberries, strawberries and shredded coconut make Cupcake Flag Cake one patriotic pastry.
Provided by My Food and Family
Categories Holiday Recipes
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
- Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Spread onto cupcakes.
- Arrange cupcakes on platter, in 4 rows of 6 cupcakes each. Place blueberries on tops of 6 cupcakes in top left corner of platter to resemble stars of an American flag as shown in photo.
- Place 2 strawberry pieces on top half of each of the remaining cupcakes. Sprinkle coconut onto bottom halves of strawberry-topped cupcakes to resemble the stripes on the flag.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.5823 g, Sugar 0 g, Protein 2 g
AMERICAN FLAG CUPCAKE CAKE
This American Flag Cake is made with cupcakes! It's makes a perfect dessert for Memorial Day or July 4th. Learn to make this cupcake cake with this easy tutorial
Provided by Julianne Dell
Categories Cupcakes
Time 1h
Number Of Ingredients 5
Steps:
- Prepare a batch of 24 cupcakes. Cool completely before frosting.
- 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.
- 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.
- Finally, increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
- 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.
- Divide the remaining frosting in half, and color one half red (following the step listed above for blue) and leave the other half undyed.
- 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.
- 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.
- First use a 1M piping tip to make the large roses, I recommend 2-4 per frosting color.
- 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 : ServingSize 1 cupcake, Calories 400 calories, Sugar 47g, Sodium 118mg, Fat 18g, Carbohydrate 58g, Fiber .4g, Protein 3g, Cholesterol 57mg
FLAG CAKE
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 to 24 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F.
- Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
- Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
- For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
- Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
- I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
ICE CREAM FLAG CAKE
Make sure you have an audience when you cut into this Fourth of July dessert: Each slice is a cake-and-ice-cream flag!
Provided by Food Network Kitchen
Categories dessert
Time 3h55m
Yield 12 to 14 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F; coat a 9-inch-round springform pan with cooking spray. Prepare the cake mix as directed, adding the cocoa powder and food coloring to the batter. Transfer to the prepared pan and bake until done, about 45 minutes.
- Let the cake cool, then remove from the pan; level the domed top with a serrated knife. Use a 5-inch circle of parchment paper as a guide to cut a circle from the center of the cake (you won't need the small circle). Freeze the large cake ring.
- Cut a 6-by-30-inch strip of parchment paper. Clean the springform pan, then butter it and line the side with the parchment as shown; the paper will extend above the rim of the pan so you can build a tall cake.
- Let 1 pint sorbet soften slightly at room temperature. Spread in the prepared pan, then lay a piece of plastic wrap on top and use the bottom of a measuring cup to pack the sorbet into the pan in an even layer. Freeze until firm, at least 30 minutes.
- Let 1 pint vanilla ice cream soften; spread in the pan, cover with plastic wrap and press evenly with the measuring cup. Freeze until firm, then repeat to make 1 more layer each of sorbet and ice cream (4 layers total). Freeze until firm.
- Place the blue cake ring on top of the ice cream, pressing gently; return to the freezer while you prepare the next layer.
- Cut off the top 1 1/2 inches of the remaining sorbet carton; remove the carton and wrap the sorbet loosely in plastic wrap. Press into a 5-inch round, then place the flattened sorbet into the hole in the cake, smoothing as needed. Freeze until firm.
- Cut off the top 1 1/2 inches of the remaining ice cream carton (you won't need the bottom). Flatten as you did the sorbet; place on top of the raspberry layer. Repeat with the bottom section of sorbet. Freeze until firm.
- Beat the heavy cream and confectioners' sugar with a mixer until stiff peaks form. Remove the springform ring and parchment collar from the cake. Cover the cake with the whipped cream. Freeze until ready to serve.
FLAG CAKE
This patriotic cake is so simple and so versatile! To make this cake easy to take, you can frost and decorate it right in the pan.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- Place cake on tray. Frost top and sides of cake with frosting.
- For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 31 g, TransFat 2 g
FOURTH OF JULY CUPCAKE FLAG CAKE
Celebrate the Fourth of July in style! Our cupcake flag cake is everything your celebration needs-red, white and blue frosting swirled on Betty's white cake for the fluffiest and creamiest dessert. And with 48 servings, there won't be anyone missing out on a piece of this crowd-pleasing treat. Just four ingredients, under-an-hour of prep and a little creativity is all you need to make this potluck dessert that everyone will devour-trust us, the fireworks won't be the only showstopper this Indepence Day!
Provided by By Jessica Walker
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. With 1 box of cake mix, make batter as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups (about 2/3 full).
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. While 24 cupcakes are baking, make batter with remaining cake mix, water, oil and eggs. Repeat baking and cooling to make 24 more cupcakes.
- While cupcakes are cooling, tint 1 container frosting with blue food color; tint 1 1/2 containers frosting with red food color. Set both aside. Spoon remaining white frosting into decorating bag with large tip.
- On covered board or cutting board, arrange cooled cupcakes into rectangle. Mark off 12 cupcakes to be frosted blue. Pipe thick lines of white frosting onto remaining cupcakes; spread with spatula until smooth. Spoon blue frosting into separate decorating bag; pipe onto the 12 cupcakes and smooth. Carefully move blue section of cupcakes to join other portion of cupcakes.
- Into decorating bag with large star tip, spoon red frosting. Pipe stars in rows to make red stripes. Using smaller star tip, pipe white frosting stars onto blue frosting section.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 29 g, TransFat 0 g
More about "cupcake flag cake food"
AMERICAN FLAG CUPCAKE CAKE - SUGAR AND …
From sugarandcharm.com
Estimated Reading Time 4 mins
- Bake the cupcakes according to the box instructions in a mini cupcake tin with mini cupcake liners.
FESTIVE CHERRY ALMOND CUPCAKE FLAG CAKE
From homemadefoodjunkie.com
FLUFFY ANGEL FOOD CUPCAKES | THE BEST HOMEMADE …
From lifeloveandsugar.com
FLAG CAKE – WELLPLATED.COM
From wellplated.com
ANGEL FOOD FLAG CAKE | PERFECT FOURTH OF …
From lifeloveandsugar.com
ANGEL FOOD CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CUPCAKE CAKE - I AM BAKER
From iambaker.net
21 PULL APART CUPCAKE CAKE IDEAS - PRETTY MY PARTY
From prettymyparty.com
AMERICAN FLAG CAKE IDEAS: EASY CUPCAKES FOR 4TH OF …
From kenarry.com
CUPCAKE FLAGS - ETSY
From etsy.com
DIY CUSTOM CUPCAKE FLAGS WITH TEMPLATE [FREE PRINTABLE]
From saynotsweetanne.com
2 PCS FOOD FLAGS BIRTHDAY CAKE TOOTHPICK CUPCAKE TOPPER ... - EBAY
From ebay.com
AMERICAN FLAG CUPCAKES - AMANDA'S COOKIN' - CAKE & CUPCAKES
From amandascookin.com
CUPCAKE FOOD FLAGS - ETSY CANADA
From etsy.com
EASTER CUPCAKES (COCONUT & CHOCOLATE) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CUSTOM CUPCAKE FLAGS - ETSY
From etsy.com
AMAZON.COM: CUPCAKE FLAGS
From amazon.com
AMERICAN FLAG CUPCAKE CAKE - THE DAILY MEAL
From thedailymeal.com
AMERICAN FLAG CUPCAKE CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
4TH OF JULY (AMERICAN FLAG) CUPCAKES | BAKED BREE
From bakedbree.com
CUPCAKE FLAG WITH BERRIES AND COCONUT RECIPE - GOOD …
From goodhousekeeping.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love