I know I did! Friday night Artie (my other half) and I went and seen Chelsea Handler. It was our third year anniversary and I could not have thought of a better gift. She was so awesome and I had a great time. Saturday we went to Connecticut for Artie’s families annual Fourth of July party. It’s always such a great time. Hot dogs, cheeseburgers, sausage and peppers, pasta….ahhhh the food was overwhelming. The weather was perfect and after sun down it was even a little chilly. I tried stealing Artie’s nieces blanket but as soon as the lovely little two year old saw me with her blanket she ran from across the deck, grabbed the blanket and let me know that the blanket belonged to her.
For the festive holiday event I decided to make cupcakes. They turned out fantastic and very flavorful. I used the white cake recipe from Bridget who runs the blog The Way the Cookie Crumbles. The cake was moist (I’m going to be honest I really do hate that word) and it’s going to be my new go to white cake recipe. I also decided to make the cupcakes tri-colored so I just used a little gel food coloring to make the plain white cake into a holiday colored treat. To make the flag on the cupcakes I used Twizlers Pull and Peel. I cut off a section and pulled them apart and made a flag like pattern on the cupcake. Enjoy!
Also you can find me on Facebook now:) Feel free to become a fan! Nutmeg Nanny
Fourth of July Tie Dye Cupcakes
Yield: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 15 minutes per batch
Total Time: 35 minutes
Ingredients:
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
2-1/4 cups cake flour (9 ounces)
1-1/2 cups + 2 tablespoons granulated sugar (11.35 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool
Red (no taste) food coloring
Blue (no taste) food coloring
By Bridget from The Way the Cookie Crumbles
Directions:
Preheat oven to 350 degrees and add cupcake liners to your cupcake tin.
Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1-1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.
Divide batter equally into 3 bowls. Add red food coloring to one bowl and blue food coloring to another bowl. Add as much food coloring as needed to reach your desired color.
Add a scoop of each color into the cupcake liner. There is no need to try to swirl the colors. They will naturally bake and swirl together. Bake until thin skewer or toothpick inserted in the center comes out clean, about 15 minutes.
Once fully cooked remove cupcakes from the pans and let cool. Top with desired frosting and decorations.
Fourth of July Tie Dye Cupcakes
Yield: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 15 minutes per batch
Total Time: 35 minutes
Ingredients:
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
2-1/4 cups cake flour (9 ounces)
1-1/2 cups + 2 tablespoons granulated sugar (11.35 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool
Red (no taste) food coloring
Blue (no taste) food coloring
By Bridget from The Way the Cookie Crumbles
Directions:
Preheat oven to 350 degrees and add cupcake liners to your cupcake tin.
Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1-1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.
Divide batter equally into 3 bowls. Add red food coloring to one bowl and blue food coloring to another bowl. Add as much food coloring as needed to reach your desired color.
Add a scoop of each color into the cupcake liner. There is no need to try to swirl the colors. They will naturally bake and swirl together. Bake until thin skewer or toothpick inserted in the center comes out clean, about 15 minutes.
Once fully cooked remove cupcakes from the pans and let cool. Top with desired frosting and decorations.
krissy @ the food addicts
Monday 13th of July 2009
These 4th of July cupcakes are so cute! I am your FAN on facebook now, yay! I've been meaning to create one for The Food Addicts too. Anyway, keep up the great work!!
girlichef
Friday 10th of July 2009
Oh, so festive...I love them!
Erin
Wednesday 8th of July 2009
Those cupcakes came out great! :) Very creative way to make the flags. The red whit and blue pattern the cupcakes are in makes it very festive! :) Never take a 2 year old blankie! lol :)
Owen's Mom
Wednesday 8th of July 2009
Those cupcakes look delicious! I am going to try that cake recipe this weekend... yum. Very festive decorating. I hope you had a great 4th of July!
Jessi
Tuesday 7th of July 2009
Those cupcakes look awesome! And what a great giveaway. :)