Fourth of July Firecracker Cupcakes

Celebrate American Independence day with these delightful Fourth of July Firecracker Cupcakes!  I have plenty of American friends living up here in Canada for a variety of reasons.  Of course, they still like to celebrate the fourth of July despite not being in the United States.  I thought these Fourth of July Firecracker cupcakes would be a great addition to any independence day celebrations you might be having this year.  Enjoy!

Fourth of July Firecracker Cupcakes

INGREDIENTS
Cupcakes:
2 cup Flour
2 tsp Baking Powder
1/2 tsp Salt
1/2 cup softened Butter
3/4 cup Sugar
2 Eggs
1 cup Milk
1 tsp Vanilla

Frosting:
1 cup softened Butter
3 cup Powdered Sugar
1 tsp Vanilla
1-2 tbsp Milk
Red and Blue Gel Colouring
Twizzlers Peel and Pull Candies

DIRECTIONS:
Preheat oven to 375.
Line muffin pan with liners.
Whisk together flour, baking powder and salt. Set aside.
Cream together butter and sugar until fluffy.
Beat in eggs and vanilla
Add in flour mixture and milk gradually alternating between them.
Fill each liner 2/3 full and bake for 18 minutes of until toothpick inserted in middle comes out clean.
Allow to cool.
Whip butter,vanilla and gradually add powdered sugar.
Add milk until you reach desired consistency.
Prepare a piping bag and fold the bag down over a cup.

Using a toothpick draw several red and blue lines up the sides of the bag.
Transfer frosting to piping bag and frost each cupcake.
Cut Twizzlers into approximately 2″ pieces and insert in middle peeling a little at the top for effect.

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Fourth of July Firecracker Cupcakes

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Ingredients

• Cupcakes:
• 2 cup Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup softened Butter
• 3/4 cup Sugar
• 2 Eggs
• 1 cup Milk
• 1 tsp Vanilla
• Frosting:
• 1 cup softened Butter
• 3 cup Powdered Sugar
• 1 tsp Vanilla
• 1-2 tbsp Milk
• Red and Blue Gel Colouring
• Twizzlers Peel and Pull Candies

Instructions

1. Preheat oven to 375.
2. Line muffin pan with liners.
3. Whisk together flour, baking powder and salt. Set aside.
4. Cream together butter and sugar until fluffy.
5. Beat in eggs and vanilla
6. Add in flour mixture and milk gradually alternating between them.
7. Fill each liner 2/3 full and bake for 18 minutes of until toothpick inserted in middle comes out clean.
8. Allow to cool.
9. Whip butter,vanilla and gradually add powdered sugar.
10. Add milk until you reach desired consistency.
11. Prepare a piping bag and fold the bag down over a cup.
12. Using a toothpick draw several red and blue lines up the sides of the bag.
13. Transfer frosting to piping bag and frost each cupcake.
14. Cut Twizzlers into approximately 2" pieces and insert in middle peeling a little at the top for effect.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Liz Lampman

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.