Karli’s Summer Firework Cupcakes
RED VELVET CAKE:
Ingredients:
- 2 cups all-purpose flour 1 cup buttermilk
- 2 tablespoons cocoa 2 large eggs
- 1 teaspoon salt 1 tablespoon Red Icing dye
- 1 stick butter, softened 1 tablespoon white vinegar
- 1 1/2 cups granulated sugar 1 1/2 teaspoon baking soda 1 teaspoon vanilla extract
Instructions:
-Preheat oven to 350ºF. Fill two regular cupcake pans with cupcake papers
-Mix flour, cocoa and salt; set aside.
-In a large bowl, beat butter, sugar and vanilla until light and fluffy
-Add eggs and red icing color; mix until well blended
-Then add flour mixture alternating buttermilk and flour into the butter mixture. Be sure to mix until well blended.
-Lastly, add baking soda into vinegar and fold carefully into batter. Pour batter into prepared pans.
-Bake 30-35 minutes or until toothpick inserted in center comes out clean
-Transfer to parchment covered cooling rack immediately. Let cool completely
-Buttercream Icing
1 stick butter softened 1 T heavy cream
1 stick shortening 2 lb bag of confectioner’s sugar
2 t clear vanilla extract 3/4 cup Pina Colada mix (rum optional)
-Combine butter, shortening, vanilla, and 4T heavy cream in mixing bowl, mix well.
-Slowly adding confectioner’s sugar, continue mixing until mixture is completely smooth. If needed to further cream mixture, add heavy cream, then add the pina colada mix, and blend well.
Fireworks:
Cherry PopRock Candy 1 bag for every 3 cupcakes
-Lightly sprinkle on iced cupcakes until desired amount reached
-Listen for the fireworks to start popping