OK, I’ll hop on the Fourth of July recipe bandwagon, even though I’m Canadian! It seems plenty of Americans enjoy making red, white and blue food to celebrate the fourth. It occurred to me one might be able to bake a red, white and blue cupcake. It totally worked.
Marble cake is made by mixing up a white cake batter, then adding chocolate to part of it and swirling it back in before it goes into the oven. This is similar – only food coloring is added instead of chocolate.
These have potential past the Fourth of July, of course – you could add any number of colors to your white cake batter and swirl them gently together before baking for totally psychedelic cupcakes!
Layer your batter in paper-lined muffin cups.
Swirl it gently with the tip of a bamboo skewer. (Kids love this part!)
Bake ’em. The blue may turn greenish, but they’re totally blue on the inside.
You’re most likely frosting them, anyway.
You could of course start with a white cake mix, prepared according to the directions on the package. If you do this, remove two cups of the batter and set them in separate small bowls. Add several drops of red food coloring to one, and blue to the other. Proceed using the directions below.
Red, White and Blue Cupcakes
2 1/2 cups (625 mL) all-purpose flour
2 tsp. (10 mL) baking powder
1/4 tsp. (2.5 mL) salt
1/2 cup (125 mL) butter, softened
1 1/2 cups (375 mL) sugar
3 large eggs
1 1/4 cups (310 mL) milk
1 tsp. (5 mL) vanilla
red and blue food coloring
Preheat the oven to 350°F. Line muffin tins with paper liners or spray them with nonstick spray.
In a medium bowl, stir together the flour, baking powder and salt. In a larger bowl, beat the butter with an electric mixer for about a minute, until it’s pale and creamy. Pour in the sugar and continue to beat for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, beating well after you add each one. Scrape down the sides of the bowl whenever it needs it.
Stir the vanilla into the milk. Add about a third of the flour mixture to the butter mixture and stir it in by hand or with the electric mixer on low speed, just until it’s combined. Add about half the milk in the same manner, then another third of the flour, the rest of the milk and the rest of the flour, mixing just until the batter is blended.
Remove a cup of batter and place it in a small bowl. Remove another cup of batter and put it in another bowl. Add several drops of red food coloring to one, and blue to the other. Stir to blend completely.
Drop spoonfuls of red, white and blue batter into each muffin cup, either layering them or dropping them in side by side, like a cloverleaf. Gently draw the tip of a bamboo skewer through the batter, swirling to make the effect above.
Bake for 20-25 minutes, until the cakes are golden and springy to the touch. Let them cool for about 10 minutes before tipping them in their pans to help them cool. Cool completely before you frost them. Makes about 1 1/2 dozen cupcakes.