Monday, July 4, 2011

Patriotic Cupcakes

Happy Independence Day!!

If I know anything about myself, it’s that history and geography are not my strong suits. It took me forever to learn the 50 states and their locations and, to this day, I still get Wyoming and Colorado confused – they are both sort of rectangle-ish! I am also very lacking when it come to any history predating the New Kids on the Block, A.L.F., Fraggle Rock and the Goonies. I could tell you how many toothpicks Dustin Hoffman counted in Rain Man (246 and 4 left in the box), but I can’t remember pretty basic United States history such as when and where the civil war ended (1865 at the Appomattox courthouse – sadly, I did a report on Appomattox and visited the very courthouse in middle school and still couldn’t recall this without the help of Google).

Even so, I can appreciate Independence Day and the hard work and sacrifice from our armed forces to keep our freedoms alive! In honor of our Independence and our flag, I whipped up a batch of “Old Glory” Cupcakes. These were very pretty and delicious to eat, but there was an unintended side effect – to get the colors this rich, a lot of food coloring was used, that food coloring ended up dyeing tongues blue. As weird as that was to discover, it was kind of fun feeling like a kid again with one of those blue raspberry popsicles.

Hope everyone has a safe and Happy Independence Day, and many thanks to all of our soldiers, international and domestic, fighting for our freedoms every day.

Vanilla Cupcakes The Girl Tastes

Yields: 6 cupcakes
2/3 c. flour
1/2 tsp. baking powder
1/8 tsp. salt
2 tbsp. cream
2 tbsp. milk
1/2 tsp. vanilla extract
5 tbsp. butter, softened
1/3 c. sugar
1 egg
Prepare your ingredients: In a small bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, mix together the cream, milk, and vanilla. 

Make the batter: Using a hand-mixer, whip the butter for about 30 seconds. Add the sugar, and cream until very light and fluffy. Beat in the egg, just until incorporated. Now, switch to a whisk to add the dry ingredients in three installments, alternating with the wet ingredients. (Add in this order: dry-wet-dry-wet-dry.) After each installment, stir just until combined. Batter will be thick. 

Use batter as is, or you can separate into different bowls and color as I did.

Bake: Line a muffin tin with six liners. Distribute batter evenly between the liners; it should fill them about 3/4 of the way. Bake in a preheated oven until a toothpick inserted into the center comes out mostly clean. Cool on wire rack before frosting.


Baking Ribbons said...

These are beautiful and perfect for the 4th! Your frosting looks perfect. What kind did you use?

The Honey Nut said...

Pretty! The colored sugar on top is a really nice touch!

Hopie said...

I'm always impressed by your well-engineered baked goods. I guess that's what happens when you give an engineer an oven :-) Hope you're having a good summer!

Kelsey Ann said...

i can't believe i missed that award post which you ever so kindly mentioned me and gave Snacking Squirrel that lovely honor :) A belated "Thank you" is in order!

Hope you've been doing well girl!

xoxo <3

tink said...

they look so cool im impressed!! im pretty rubbish at baking but i love the decorating part. i did some this weekend, would love to know what you think!!

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