Red and White Cupcakes with Sprinkles
Ingredients: Makes 48 cupcakes
1 (18.25 ounce) box classic white cake mix,
1 ½ cups whole milk
1 (18.25 ounce) box red velvet cake mix
1 ¼ cups whole milk
1 (16 ounce) container vanilla frosting
½ teaspoon clear vanilla extract
1/3 cup confectioners sugar
Red, white, and blue sprinkles
Garnish: flags
Procedures:
Ingredients: Makes 48 cupcakes
1 (18.25 ounce) box classic white cake mix,
1 ½ cups whole milk
1 (18.25 ounce) box red velvet cake mix
1 ¼ cups whole milk
1 (16 ounce) container vanilla frosting
½ teaspoon clear vanilla extract
1/3 cup confectioners sugar
Red, white, and blue sprinkles
Garnish: flags
Procedures:
- Line 2 (12 cup) muffin pans with paper liners. Prepare and bake white cake mix according to package directions for cupcakes, substituting 1 1/3 cups milk for water. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks(about 50 minutes)
- Repeat procedures with red velvet cake mix for cupcakes, substituting 1 ¼ cups milk for water.
- In a small bowl, stir together frosting, vanilla, and confectioners sugar. Spread frosting evenly over cupcakes. Top with sprinkles. Garnish with flags if desired. End.
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