This year celebrate Independence Day with these deliciously adorable 4th of July Cupcakes with homemade candy melt sparklers! They are also great served for Memorial Day, Flag Day, and Labor Day!
Course Dessert
Cuisine American
Keyword 4th of July, chocolate, cupcakes, strawberry
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Servings 24
Ingredients
Cupcakes
1box vanilla or white cake mix
1cupbuttermilk or milk **see notes
⅓cupcanola oil
4large egg whites or 3 large eggsroom temperature
Buttercream Frosting
1cupunsalted buttersoftened (2 sticks)
4cupsconfectioner's sugar
1-2tbspheavy whipping cream or milk
1tspclear vanilla extract **see notes
Decorations, optional
¼cupdark blue candy melts
¼cupred candy melts
Chocolate Covered Strawberries
Strawberries
½poundwhite almond bark
Sprinkles
Paper flags
Plastic decorator bag
#1M decorator tip or your favorite
Instructions
Cupcakes
Preheat the oven to 350 degrees F.
Fill the cupcake pan with paper liners. Set aside.
In a large mixing bowl, add the cake mix, buttermilk, egg whites, and oil.
Mix on low for 2-3 minutes, increase the speed and mix until well blended, about 5 minutes.
Divide the batter into the prepared cupcake pan.
Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven to a wire rack to cool completely.
Frosting
In a mixing bowl, cream the butter until fluffy and smooth.
Sift the confectioner's sugar into a medium bowl - this step is optional, although it makes the frosting smooth and easier to mix.
Gradually add the confectioner's sugar, alternating with the heavy cream.
Add the vanilla extract and beat well.
Use immediately or store in the refrigerator until ready to serve. Let come to room temperature before using.
Decorating
Frosting
Fit a plastic decorator bag with a #1M tip or your favorite tip.
Fill the bag with frosting.
Pipe the frosting onto the cupcakes.
Add sprinkles if desired.
Candy Melt Sparklers
Line a baking sheet with parchment paper.
Add blue candy melts to a microwave-safe bowl and heat for 30 seconds.
Stir and continue heating for 10 seconds at a time until chocolate is almost melted, stir until smooth.
Repeat with the red candy melts
Fit 2 decorator bags with a small round tip (I used #5)
Add the melted chocolate to the bag, being careful as it may leak out.
Pipe zigzag lines of the chocolate to create the sparklers.
Let sit for about 10 minutes to harden.
Break apart into pieces and set aside until ready to frost the cupcakes.
Strawberries
Start by washing the strawberries and letting them dry completely.
Line a baking sheet with parchment paper. Set aside.
Add 4 blocks of the white almond bark to a microwave-safe bowl and heat for 30 seconds.
Stir and continue heating for 10 seconds at a time until chocolate is almost melted, stir until smooth.
Add the sprinkles to bowls so they are ready to use.
Dip the strawberries in the melted chocolate and allow any excess to drip off.
Immediately add sprinkles.
Place on the prepared baking sheet to dry.
Let set about 10 minutes to harden.
Flags
Add sprinkles to frosted cupcakes.
Add a paper flag.
Notes
Milk - using milk or buttermilk instead of water in the cake mix, makes the cupcakes taste more homemade. I have found though that store-bought buttermilk is sometimes a bit too thick.
To make your own buttermilk - Add 1 tbsp of white vinegar to a measuring cup and then fill the remaining with milk. Let sit for 2-3 minutes.
Frosting - Using clear vanilla extract will keep the buttercream super white. You can also use regular vanilla extract.
Depending on the consistency, add more confectioner's sugar or more heavy whipping cream.