4th of July cupcakes

For the 4th, the kiddos and I made some red, white, and blue cupcakes with my favorite whipped meringue icing. YUM! I got the inspiration from Recipe Girl. To simplify, I just used a box of white cake mix, and then made the icing homemade. You could use any colors in the cake mix. For more about our 4th of July, visit my other blog for pictures. 

 

After making your cake mix, divide cake batter into 3 bowls and add desired food coloring; red, white, and blue. Fill muffin tins 1/3 full and swirl colors together with a tooth pick

Bake according to box or recipe and allow to fully cool. 

Make icing, recipe below, and tint to desired color (eat some too)

Let kids decorate! 

Kai ready to eat his cupcakes

Keira decorating her cupcakes

YUM; love the blue

4th of July sprinkles 

I made a few mini cupcakes too (I didnt swirl the batter on these)

This is my favorite icing EVER. Enjoy!

Meringue Icing

5 large egg whites

1 cup sugar

1/4 teaspoons cream of tartar

Pinch fine salt

1 teaspoon pure vanilla extract

2 to 3 drops pure almond extract

Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more. YUM

This post has been linked to Tempt My Tummy Tuesday and Tasty Tuesday