Voting thumbnail firecracker cupcakes
Firecracker Cupcakes
Recipe by Lindsay M
Bake America Great
Soft chocolate cupcakes topped with a festive buttercream frosting.

  1. Preheat the oven to 350ºF. Line 12 muffin cups with paper liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix together flour, sugar, cocoa powder, baking soda, and salt. Add 4 tablespoons butter, vegetable oil, and water and mix until incorporated. Add the egg and mix again. Add buttermilk and 1 teaspoon vanilla extract and pulse the mixer until incorporated.
  3. Divide the batter evenly amongst the prepared muffin tray and bake 25 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. Allow the cupcakes to rest in the pan until cool enough to handle before removing to a wire rack to cool completely.
  4. To make the frosting, combine butter and powdered sugar using a stand mixer or hand mixer. Add the vanilla, then add the milk a few drops at a time until the desired consistency is reached.
  5. Carefully paint food coloring onto the inside of a pastry bag. For a patriotic swirl, try a stripe of blue up one side and a stripe of red up the other. leaving some room for it to be white in the middle. Pipe onto cupcakes and finish with patriotic sprinkles if desired.
  • All-purpose flour x 1 cup
  • Granulated sugar x 1 cup
  • Cocoa powder x 1/4 cup
  • Cocoa powder x 2 tablespoon
  • Baking soda x 3/4 teaspoon
  • Pinch of salt x 1
  • Butter, melted x 4 tablespoon
  • Vegetable oil x 1/4 cup
  • Water x 1/2 cup
  • Egg x 1
  • Buttermilk x 1/4 cup
  • Pure vanilla extract x 1 teaspoon
  • Butter x 1 cup
  • Powdered sugar x 3 1/2 cup
  • Pure vanilla extract x 1 teaspoon
  • Milk x 3 tablespoon
  • Red and blue food coloring x 1

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