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Stars and Stripes Cupcakes
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Prep Time:
45 minutes
Total Time:
1 hour 40 minutes
Make patriotic cupcakes with red, white, and blue frosting.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 3/4 cup water
  • 1 cup sour cream
  • 1/3 cup vegetable oil
  • 1/2 teaspoon almond extract
  • 3 eggs
  • 1 jar (10 oz) maraschino cherries (about 38 cherries), drained, finely chopped and patted dry
  • 3 cups powdered sugar
  • 3 tablespoons water
  • 2 tablespoons light corn syrup
  • 24 blue candy stars
  • Betty Crocker™ red decorating icing (from 4.25-oz tube)
Instructions:
  • Preheat oven to 375°F (350°F for dark or nonstick pans) and line 24 regular-size muffin cups with paper baking cups.
  • In a large bowl, use an electric mixer to blend together cake mix, water, sour cream, oil, 1/2 teaspoon almond extract, and eggs on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes, pausing to scrape the bowl occasionally. Gently fold in the cherries and evenly distribute the batter among muffin cups, filling each about two-thirds full.
  • Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Then, transfer from the pan to cooling racks and allow to cool completely, approximately 30 minutes.
  • In a medium bowl, use an electric mixer on medium speed to beat powdered sugar, water, corn syrup, and 1/2 teaspoon almond extract until smooth. Spoon the glaze over the cupcakes and spread it evenly with the back of a spoon. Allow it to sit for 10 minutes.
  • Top each cupcake with one candy star. Use a writing tip to pipe icing in wavy stripes on each cupcake to resemble a flag. Store loosely covered.

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