Monday, July 12, 2010

Flag Cupcakes

I hope everyone had a good 4th of July. My husband had to work so I thought I would make a big batch of festive cupcakes for him to bring to the fire station and a batch to bring to the family BBQ. I was searching for inspiration when I came across this blog. Kellyn is a girl after my own heart! Right there on her "about me" section of her blog she says " I don't believe in sweets that are made to look pretty but don't taste good! ". I say AMEN to that. That is exactly why I refused to have fondant on my wedding cake. These cupcakes look very impressive but are very light and they sure do taste great. I love using whip cream as a frosting. I'm not a huge frosting fan unless it is chocolate or cream cheese so this was perfect and reminiscent of shortcake. I do have one warning on these bad boys, serves these on a plate with a folk or they will be all over you and your guests!!!


Makes about 17 cupcakes

For the cupcakes:
1 recipe of your favorite yellow cake or 1 package of yellow cake mix
1 package of fresh blueberries
1 package of fresh raspberries
Whipped cream frosting and filling:
4 cups of heavy whipping cream (might need to make this in two batches, it makes a lot)
1/3 cup of sugar
3 tsp of almond extract
Raspberry Drizzle:
1 (12 oz) package of frozen raspberries thawed and drained, juice reserved
1/4 cup of white sugar
2 tablespoons cornstarch
2 tablespoons of raspberry liqueur (I did not have any so don't worry if you don't)

  • Preheat you oven to 350 and center your rack.
  • Mix the cake batter according to directions.
  • Line your cupcake tray with liners and fill 3/4 of the way to the top so that when baked you get a nice domed top that is high enough to cut off and use later for tops.
  • Bake for about 15-18 min. Cool completely on a rack, once cooled carefully cut the top of each cupcake off using a serrated knife.
  • While the cupcakes are cooling make your raspberry sauce. Add enough water to reserved raspberry juice to measure 1 cup (make sure you do this otherwise it will be way to thick in the end) Stir together sugar and cornstarch in a 1-quart saucepan. Stir in juice and raspberries.
  • Heat to boiling over medium heat. Boil and stir 1 min; strain out the seeds and let cool completely, your done. If you want you can add the liqueur after you strain it.
  • In a stand mixer fixed with the whisk attachment, whisk together your whipped cream ingredients - cream, sugar, and almond extract until stiff peaks form. About 2-3 min.
  • In a pastry bag fitted with a small round tip fill with about a quarter of the whipped cream mixture and insert into the center of the cupcake bottoms to fill the centers with cream.
  • In a larger pastry bag fitted with a large round tip put a layer of frosting on the top of the cut cupcakes. Place a small handful of blueberries on top of the cream layer on each cupcake.
  • Put your cupcake tops back on top of the blueberry cream layer. Using the rest of the whipped cream frosting pipe a mound of whipped cream on top of it as high as you want.
  • Put the raspberry drizzle in a ziplock bag and cut a tiny tip off and drizzle that way. Top each one off with a fresh raspberry and your done!
Recipe from K Bakes.

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