4th of July – Firework Cupcakes!

I was really excited to make these cupcakes.  I had been thinking about them for weeks!  I really was driving Gary nuts with all the ideas that were floating around in my mind. Once I started making these I realized I hadn’t baked in a while and the smell of cupcakes in the oven created a wonderful nostalgia feeling.  I love to bake and haven’t done as much of it as I would like.

Since these cupcakes are for the 4th of July their insides are also layered red, white, and blue.  I made each color a different flavor, but that’s not necessary, they would be just as tasty if the cake layers were just dyed their respected color.  The red layer was raspberry, blue was blueberry, and white was lemon.  The flavors worked very well together!  My kitchen started to smell like blueberries while the cupcakes were in the oven.  It was wonderful!


1 Box White Cake Mix

6 oz Raspberries

6 oz Blueberries

1 Lemon

Red and Blue Food Coloring

32 oz Vanilla Frosting


Decorating Bag(s)


Tip #233


1. Pre-heat the oven to 350 degrees.

2. Mix the cake batter together.  Split into thirds.

  • Blue Layer: Dye blue with food coloring.
  • White Layer: Add juice from the whole lemon into the mix.
  • Red Layer: Mix in the raspberries with a mixer.  Add red food coloring to make the batter more red.

3. Line muffin pan with cupcake liners.

4. Fill liners.

  • 1 1/2 small spoon fulls of blue cake batter.  Add 4 blueberries.
  • 1 1/2 small spoon fulls of the white cake batter.
  • 1 1/2 small spoon fills of the red cake batter.
  • Cupcake liners should only be filled 3/4 full, no more!

5. Bake for 15-20 minutes or until a tooth pick poked in the center of a cupcake come out crumb free.

6. Let cupcakes cool for 1-2 minutes.  Then immediately remove from the pan.

  • Removing them from the pan shortly after they are pulled out of the oven will help them to not only cool faster, but decrease the possibility of mushy cupcake bottoms (gross).

7. Let the cupcakes cool completely.

8. Time to Decorate!!

  • Divide frosting so there is more for the blue than white, and more for the white than red.
  • Prepare decorating bag or bags. Need to know how to fill a decorating bag – Look Here
  • I used tip #233 to create the strings of frosting. Start on one end of the cupcake and work your way around. Decrease the pressure as you pull the tip towards you.  This will help the frosting to stop and not connect to the next section of piping.

Start with the blue frosting on all cupcakes!

Now pipe the white frosting.

Finish piping, with the red frosting!

Add embellishments and Enjoy!

**Photography by Josh S.

Posted on July 4, 2012, in Dessert, Snacks and tagged , , , , , , , , . Bookmark the permalink. Leave a comment.

Please Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: