Independence Day Cupcakes Food

INDEPENDENCE DAY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
• With a pastry cutter, chop the shortening into the dry ingredients until the mixture becomes crumbly, then beat in the egg whites, vanilla extract, and 1 cup of milk to make a smooth batter. Spoon batter into the paper-lined cupcake cups, filling them about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 22 to 26 minutes. Allow cupcakes to cool completely.
• In a bowl, beat together the pudding mix and 2 cups of skim milk until the pudding is thickened, about 2 minutes. Allow to stand for 5 minutes to finish thickening. Spoon the pudding into a pastry bag with a medium tip.
• To fill and decorate cupcakes, use a thin paring knife to cut a small hole, about 1/2 inch in diameter, into the top of a cupcake. Insert the knife about 3/4 of the way down into the cupcake, and remove the core. Use the pastry bag to fill the hole with pudding, piping in enough pudding to fill the hole flush with the top of the cupcake. Frost the tops of the filled cupcakes with light whipped cream, spreading it into a smooth layer.
• Place a blueberry in the center of each cupcake. Around the blueberry, arrange 5 slices of strawberry, pointed ends outward, to make a star shape. Store in refrigerator.

INDEPENDENCE DAY CUPCAKES

Steps:

• Pre-Heat Oven to 350°
• Mix Cake Mix According to Directions
• Divide into 3 Dishes and Color One Red,One Blue and Leave One white
• Layer in Cupcake Liners
• Bake as Directed on Box
• Cool

INDEPENDENCE DAY CUPCAKES

Steps:

• Preheat the oven to 350°F. Line 9 muffin cups with paper liners.
• To make the batter, in a large bowl, combine the coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
• Scoop 1/4 cup of batter into each prepared muffin cup.
• Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.
• To decorate, top each cupcake with a big dollop of Whipped Cream Frosting or pipe the frosting onto the cupcakes. Distribute the blueberries and strawberries over the frosted cupcakes and serve immediately.