Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Fill cupcake liners two-thirds to three-fourths full—no more, or the batter will spill over the top during baking.

Julia Rutland
Recipe by Coastal Living July 2011

Gallery

Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

prep:
15 mins
cook:
18 mins
cool:
30 mins
total:
1 hr 3 mins
Yield:
Makes 2 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Beat in egg whites.

    Advertisement
  • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in extract.

  • 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.

  • Frost cooled cupcakes with Fluffy White Frosting; garnish, if desired.

Advertisement
Advertisement