4th of July Cupcake Using Cake Mix.
4th of July Cupcake Using Cake Mix. This 4th of July Cupcake came right out from box cake mix. How to make instructions and how to make it moist.
Servings: 12 people
Calories: 354kcal
Equipment
- Cupcake pan
- Cupcake liner
- Mixing bowl
- spatula
- electric mixer
Ingredients
Cupcake Ingredients
- 1 box White Cake mix .25 oz Duncan Hines Classic White
- 4 large eggs separated
- 1/3 cup Canola Oil
- 1 cup Water
- sprinkles
Frosting Ingredients
- 1 pack Cream cheese 8 oz cream cheese-use your favorite brand
- 6 tablespoons Unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Cupcake Batter
- Separate egg yolks from egg whites. Add in the cake mix and add in oil and water. Mix until there are no lumps in the batter.
- Divide batter equally in three separate bowls, Add in red coloring gel in one bowl, add blue to the other and don't add food color to the last bowl.
- Line cupcake pan with cupcake liner.
- Scoop the blue batter and transfer to the cupcake liner, add the red color and the white. Fill the cupcake liner 2/3 full.
- Preheat oven at 350 F and set the timer for twenty minutes, but start checking at fifteen minutes and check if the toothpick comes out clean. Let cool in the pan for five minutes and transfer in a cooling rack. Let it completely cool before frosting.
Make the Frosting
- Place the cream cheese and unsalted butter in a large bowl and beat using an electric mixer and mix until smooth.
- Add the powdered sugar and vanilla. Mix until smooth.
- When the cupcakes are cold, frost using a spatula and decorate using a 4th of July sprinkles.
Nutrition
Calories: 354kcal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 346mg | Potassium: 61mg | Fiber: 1g | Sugar: 28g | Vitamin A: 360IU | Calcium: 113mg | Iron: 1mg