4th of July Cupcakes

Updated at: Thu, 17 Aug 2023 12:06:00 GMT

Step 1

Heat oven to 175 C / 347°F (no fan)

Step 2

With an Electric hand mixer whip room temperature butter and sugar together until pale and fluffy then whip the egg in. Do not overbeat.

Step 3

Sift flour, salt, and baking powder together, this is the “dry ingredients”, while the room temp milk is your wet ingredient.

Step 4

Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. With a Rubber spatula fold each time.

Step 5

Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes moist without the taste of vinegar of course!

Step 6

Divide the mixture into 3 and color two of them into red and blue.

Step 7

Spoon or pipe the mixture into Cupcake pan till approx. ¾. You can layer the colors on each other or mix and match. This batch makes 6 large cupcakes.

Step 8

Bake for 25 min or until a skewer inserted comes out clean then let them cool on a cooling rack before decorating.

Step 9

Whip mascarpone, cream cheese, powdered sugar, and vanilla with an electric hand mixer for 2-3 minutes.

Step 10

When the frosting reaches a fluffy, pipeable consistency, stop right there and do not overmix. If you continue beating the frosting, it will separate and gets runny.

Step 11

Divide the frosting into two and add food coloring to one of them.

Step 12

Place the 2 different flavors of frostings next to each other onto a kitchen foil, then roll up the kitchen foil and place it into a piping bag fitted with a nozzle tip.

Step 13

Pipe frosting on top, then decorate with sprinkles.

Step 14

Serve the cupcakes fresh, or store them refrigerated for 2-3 days.

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