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Source: FamilyTime Favorites

Fourth of July Cupcakes

Happy Birthday, America! Get your family and friends together for a wonderful summertime bash. These delicious cupcakes will be standouts at any gathering.

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Serves: makes 24 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
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2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk, or 1 cup milk mixed with 1 tablespoon distilled white vinegar
blueberries
raspberries




Preheat the oven to 350 degrees F. Insert fluted paper liners into 24 cupcake cups (two 12-cup muffin tins). Whisk together the flour, baking powder, baking soda, and salt. In the bowl of an electric mixer set at medium-high speed, beat the butter and sugar for 3 to 4 minutes until light and creamy. With the mixer running, add the eggs, one at a time. Add the vanilla and beat just until mixed. With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk. Beat just until the flour is incorporated. Spoon batter into the cupcake pans, filling each cup about three-quarter full. Bake for about 20 minutes or until the cakes spring back when pressed gently. Remove the cupcake tins from the oven and let the cupcakes cool in the pans for about 5 minutes. Remove them from the tins and let the cakes cool, still in their paper liners, set on metal racks. When completely cool, frost with Confectioners' Sugar Frosting and top with blueberries or raspberries. Confectioners' Sugar Frosting Ingredients 2 cups confectioners' sugar, sifted if necessary 4 tablespoons unsalted butter, softened 3 to 4 tablespoons milk 1 teaspoon vanilla extract pinch salt food coloring, optional In the bowl of an electric mixer set on medium speed, beat together the confectioners' sugar and butter until smooth. With the mixer running, add 3 tablespoons of milk, the vanilla and pinch of salt. Beat until smooth. Adjust the consistency with more milk or sugar. If the frosting seems thin, let it sit for a few minutes. It may thicken up. Or set it over a bowl of ice water and whisk to thicken. If still too thin, add more sugar. Use immediately or tint with food coloring. For intense colors, use paste colors (found at most gourmet food shops). For cupcakes, divide the frosting among small bowls. Tint with food coloring and use to frost the cupcakes.




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