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Fourth of July Cupcake Flag Cake
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Prep Time:
40 minutes
Total Time:
1 hour 45 minutes
Delight guests this Fourth of July with our Cupcake Flag Cake: moist white cake with red, white, and blue icing in 48 servings. Easy 5-ingredient recipe ready in under an hour for a festive and delicious dessert that will steal the show at your celebration!
Ingredients:
  • 2 boxes Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 4 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • Blue and red gel food color from 1 box Betty Crocker™ Classic Gel Food Color
Instructions:
  • Preheat oven to 375°F (or 350°F for dark or nonstick pans) and line 24 muffin cups with paper baking cups. Prepare cake batter according to the package instructions using water, oil, and eggs. Fill each muffin cup about 2/3 full with the batter.
  • Bake the cupcakes for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to cooling racks. Allow them to cool completely for about 30 minutes. Meanwhile, prepare another batch of batter with the remaining ingredients. Bake and cool the remaining 24 cupcakes in the same way.
  • Allow the cupcakes to cool and then color 1 tub of frosting with blue food color and 1 1/2 tubs of frosting with red food color. Set them aside. Transfer the rest of the white frosting into a decorating bag with a large tip.
  • Arrange cooled cupcakes in a rectangle on a board. Designate 12 cupcakes to be frosted blue. Pipe white frosting on the rest of the cupcakes and spread smoothly. Pipe blue frosting on the designated 12 cupcakes and smooth. Merge the blue section with the rest of the cupcakes cautiously.
  • Fill a decorating bag fitted with a large star tip with red frosting. Pipe rows of stars to create red stripes. Switch to a smaller star tip and pipe white frosting stars onto the blue frosting section.

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