This turned out really cute and festive, and the cake and icing were really good, if you can get past the fact that you are eating something red and blue! It was a little tricky getting the right proportions of the three colors of batter. Put about a tablespoon of each color in a muffin cup, spreading to the edges each time. I used white paper baking cups, and the red, white and blue layers showed clearly through. Also, one batch of frosting would not cover 24 cupcakes as shown in the photo - would probably need one and a half or two batches.
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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Cool: 30 Minutes
- 1 cup butter, softened
- 2 cups sugar
- 6 egg whites
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 cups milk
- 1 teaspoon almond extract
- Food coloring (red and blue)
- Fluffy White Frosting
- colored sprinkles
- Star Cookies
- 1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Beat in egg whites.
- 2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in extract.
- 3. Divide batter into 3 bowls. Tint 1 bowl with desired amount red food coloring, and 1 bowl with desired amount blue food coloring. Layer blue, white, and red batter evenly into baking cups in 2 (12-cup) muffin pans. Bake 18 to 20 minutes. Cool in pans 10 minutes; transfer to wire racks to cool completely.
- 4. Frost cooled cupcakes with Fluffy White Frosting; garnish, if desired.
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