Fourth of July Cupcakes Tiny blue buttercream stars and red licorice stripes create a patriotic batch of cupcakes to celebrate Independence Day. Festive cupcake liners carry out the theme; see Sources, page 342. makes 24 24 Yellow Buttermilk Cupcakes (page 26) or One-Bowl Chocolate Cupcakes (page 15 Swiss Meringue Buttercream (page 304) Blue gel--paste food color 1 small bag (about 5 ounces) red licorice laces 1. Tint 1 cup buttercream bright blue with gel-paste food color. Transfer to a pastry bag fitted with a small plain tip (#4). Using an offset spatula, spread each cupcake with a smooth layer of untinted buttercream. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before decorating 2. To finish, cut licorice laces into seventy-two 1-1/2-inch-long pieces and seventy-¬two 3/4-inch-¬long pieces. Arrange three longer pieces and three shorter pieces to form a flag pattern on each cupcake. With blue frosting, pipe nine dots in each open corner to form "stars." Yellow Buttermilk Cupcakes You will likely make these cupcakes again and again, varying the frosting (say, dark chocolate, page 302) and sprinkles (sparkly, multicolored, or otherwise) to suit your whim or fancy. Two types of flour contribute to the cupcakes' singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender. makes 36 3 cups cake flour (not -self--rising) 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 2 1/4 teaspoons baking powder 1 1/2 teaspoons coarse salt 1 cup plus 2 tablespoons (21/4 sticks) unsalted butter, room temperature 2 1/4 cups sugar 5 large whole eggs plus 3 egg yolks, room temperature 2 cups buttermilk, room temperature 2 teaspoons pure vanilla extract Fluffy Vanilla Frosting (page 302) Round candy sprinkles (nonpareils), for decorating (optional) 1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt. 2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla. 3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. 4. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving. One-Bowl Chocolate Cupcakes with Gumdrops Piped buttercream starbursts and chewy gumdrops make playful toppings for these ever-popular chocolate cupcakes. As the name of the recipe implies, all the ingredients come together in one bowl. Using vegetable oil instead of butter makes an exceptionally moist cake; good quality cocoa powder, such as Valrhona, produces a deep, dark color and the best flavor. White icing and clear gumdrops combine in this elegant monochromatic motif; use multi-colored gumdrops for a more whimsical effect. You can customize the cake flavor by using a different extract in place of the vanilla; for example, anise would complement the clear gumdrops used here (increase amount of extract to 1 Excerpted from Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat by Martha Stewart Living Magazine Staff All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
