Happy #SundaySupper! With Fourth of July being this Wednesday, we wanted to kick off the celebration with our fun Fourth of July recipes. If you’re still looking for menu ideas, we have plenty of inspiration for you! I made some Red, White, and Blue Firecracker Cupcakes, which are festive vanilla cupcakes topped with pop rocks and striped vanilla buttercream frosting.
The original plan was to have a striped cupcake: red on top, white in the middle, and blue on bottom. As you can see, they didn’t come out that way. What baffles me is I did this technique before with my Halloween Candy Corn Cupcakes. Same recipe, same technique, different results. The only theory I have is I didn’t use real buttermilk, just the milk + vinegar substitution. I wonder if this is a case where using buttermilk is a must so the batter doesn’t run together.
I was actually debating on even posting these Red, White, and Blue Firecracker Cupcakes. I found the coloring to be too muddled. Well if anything, you can see how cool my frosting is. I got the idea from Heather of Farmgirl Gourmet when she posted her Red, White, and Blue Meringues. What you do is you take the red and streak one side of your piping bag. Take the blue and streak the opposite side of your piping bag. Fill it with the white buttercream, and the frosting comes out striped when you pipe it. Pretty cool, huh? Imagine all of the color possibilities!
Speaking about color, it is very critical you use food coloring gels instead of liquid food coloring most people use. In order to get the right shades of red and blue, you would need to add a good bit of the liquid coloring. This unfortunately changes the consistency and makes the batter runny. By using the gels, you can get the color you want with minimal coloring added plus the consistency stays the same.
So why are they called Firecracker Cupcakes? Because I added pop rocks for a bit of pop! Except pop rocks scare me. If you’ve never had them before, they are tiny bits of candy that have some kind of reaction when they are in your mouth and start crackling and popping in your mouth. They are harmless and supposed to be fun but they still scare me. I think I even dropped some on the floor because I felt popping when I was walking haha
I did some research on baking with pop rocks. A lot of people said if you baked the candy in the actual batter, they lose their popping-ness. Originally, I was going to cut a hole in the baked cupcakes and drop some in, but the cake was too sticky to cut. What I ended up doing was sprinkle of bunch on top in the middle then piped the buttercream on top. For final touches, I sprinkled on more pop rocks on top. If you’re like me and don’t enjoy the candy, leave them off.
I swear our menu for #SundaySupper keeps growing each week. I dare you to not find something totally delicious and drool-worthy from our holiday menu!
- Tender & Sweet Crockpot Brisket Juanita’s Cocina
- Savory Patriotic Chicken Kabobs Big Bear’s Wife
- Firecracker Salmon Rolls Comfy Cuisine
- Red, White & Blue Grilled Pizza Momma’s Meals
- Baby Back Ribs with Balsamic Peach BBQ Sauce Damn Delicious
- Bubblin’ Brown Sugar Baby Back Ribs In The Kitchen With KP
- Buttermilk Oven Fried Chicken The Girl in the Little Red Kitchen
- Juicy Lucy’s with Blueberry Ketchup! by Pippi’s in the Kitchen Again
- Grilled Hawaiian Teriyaki Beef Mrs. Mama Hen
- Cantaloupe and Prosciutto Salad with Perfectly Grilled Chicken and Potatoes Daddy Knows Less
- Texas Smoked Brisket Doggie At The Dinner Table
- Grilled Chicken in a Blueberry BBQ Sauce Small Wallet Big Appetite
- Chicken Burgers with Curried Cabbage Slaw-Indian Soni’s Food for Thought
- Finger Foods for the Fourth Pescetarian Journal
- Grilled Pork Satays with Peanut Sauce Tora’s Real Food
Salads and Sides:
- Southwestern Corn and Black Bean Salad Supper for a Steal
- Roasted/Grilled Asparagus with Parmesan Katherine Martinelli
- Patriotic Ranch Potato Salad The Meltaways
- Roasted Red Pepper & White Bean Salad Are you hungry
- Texas-Creole Crawfish Potato Salad The Weekend gourmet
- Spicy Italian Peppers in Sauce What Smells so Good?
- Sangria Fruit Salad Cindy’s Recipes and Writings
- Stuffed Black Olive Cookistry
- Mexican Quinoa Salad with Creamy Avocado Dressing Dinners Dishes and Desserts
- Low Fat Pasta Salad Basic and Delicious
- Bean Salad with Pickled Vegetables Diabetic Foodie
- Tomato and Mozzarella Appetizer Family Foodie
- Red White & Blueberry Ricotta Cupcakes Sue’s Nutrition Buzz
- Red Velvet Brownies Magnolia Days
- S’mores Pastries Daily Dish Recipes
- Red, White and Blue Firecracker Cupcakes Chocolate Moosey
- Caramel-filled Vanilla Cupcakes with Vanilla Bean Buttercream The Messy Baker
- Red/white/blue German Obstkuchen (fruit-topped cake) German Foodie
- Strawberry and Cream Cake Cupcakes and Kale Chips
- Fourth Sticks In the Kitchen with Audrey
- White Chocolate Berry Tart Vintage Kitchen Notes
- Apple Pie Beetle’s Kitchen Escapades
- Red White and Blue Coconut Rum Cake Family Spice
- Individual Red White and Blue Triffles Chelsea’s Culinary Indulgence
- Mini Carrot Cakes Mama’s Blissful Bites
- Plum and Apple Pies Cositas Bonitas
- Red White and Blue Triffle Cravings of a Lunatic
It is important to use food coloring gels and not liquid food coloring for this recipe.
- Preheat oven to 350F and line cupcake pan with paper liners.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar together until well combined. Add egg whites, one at a time, beating well after each addition. Mix in almond extract. Alternately beat in flour mixture and buttermilk, making three additions of flour and two of buttermilk, beating until smooth.
- Divide the batter into 3 parts, roughly 2/3 cup each part. Leave one untouched. For the second bowl, mix in red coloring. For the third bowl, mix in blue coloring. Layer the batter into each cup, starting with the blue, then white, then red.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pan for 10 minutes then remove from the pan to cool completely.
- For the frosting: In a medium bowl, beat together sugar, butter and salt until creamy. Increase the speed to high and beat until creamy, 3-5 minutes. Add vanilla and beat for another minute.
- To assemble: On one side on the inside of your piping bag, brush a streak of red coloring. On the other side on the inside of your bag, brush a streak of blue coloring. Scoop in all of the buttercream. Sprinkle pop rocks on top of each cupcake then pipe buttercream on top. Garnish with remaining pop rocks.
Source: Adapted from 125 Best Cupcake Recipes by Julie Hasson