4th of July Cupcakes

Drop the batter by the tablespoonful into the cupcake liners. Some we swirled with a toothpick. 

Fork the frosting, I did the same thing...tinted some of the frosting red and some blue. I put the blue and red frostings up the side of my icing bag and the white in the middle.toothpick and others we left as is. Both looked really neat on the inside.

Batter for 12 regular cupcakes, 9 big-top cupcakes, 6 extra-large cupcakes, or 42 mini-cupcakes

• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg yolk
• 1 cup sugar
• 1/2 cup canola or corn oil
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Batter for 24 regular cupcakes, 18 big-top cupcakes, 12 extra-large cupcakes, or 72 mini-cupcakes

• 2 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups sugar
• 1 cup canola or corn oil
• 2 teaspoons vanilla extract
• 1 cup sour cream

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the egg and yolk (or eggs, for the larger quantity) and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth. The batter is ready to bake, or for additions such as nuts, fruit, or other flavorings.

Frosting

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 tablespoons vegetable shortening, such as Crisco, at room temperature
• 1/8 teaspoon salt
• 2 1/2 cups powdered sugar
• 5 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Make the cupcakes. Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 12 muffin tin cups with paper cupcake liners.

Fill each paper liner with a scant 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 23 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack.

Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.

Make The Frosting. In a large bowl, using an electric mixer on low speed, beat the butter, vegetable shortening, and salt to blend them. On low speed, beat in the powdered sugar, cream, vanilla, and almond extract until smoothly blended, then beat on medium-high speed for 1 minute to lighten the frosting.

Using a thin metal spatula, spread about 2 tablespoons of frosting evenly over the top of each cupcake.

The cupcakes can be covered and stored at room temperature for up to 3 days.

Wave Your Flag Cheesecake

• 1 qt. strawberries, divided
• 1-1/2 cups boiling water
• 2 pkg. (4-serving size each) Strawberry Flavor Gelatin
• ice cubes
• 1 cup cold water
• 1 pkg. (10.75 oz.) pound cake, cut into 10 slices
• 1-1/3 cups blueberries, divided
• 2 pkg. (8 oz. each) Cream Cheese, softened
• 1/4 cup sugar
• 1 tub (8 oz.) Cool Whip, thawed

SLICE 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).

MEANWHILE, line bottom of 9×13 dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.

BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.

Makes 20 servings

Firecracker Cupcakes

Ingredients:
1-1/2 cups Coconut, divided
4 drops each: blue and red food colorings
24 cupcakes (yellow or white)
2 cups thawed Cool Whip
24 red string licorice pieces (4 inches each)

Directions:

PLACE 1/2 cup of the coconut in each of two separate resealable plastic bags; set remaining 1/2 cup coconut aside. Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag. Seal bags; shake until coconut is evenly tinted.

SPREAD tops of cupcakes with whipped topping. Sprinkle with red, white (uncolored) and blue coconut as desired; press coconut gently into whipped topping to secure.

INSERT licorice piece into top of each cupcake for the firecracker’s fuse. Store in refrigerator.

Red White & Blue Stuffed Strawberries

12 fresh strawberries (halved)

24 fresh blueberries

1 tub Cool Whip

Select 12 good quality strawberries and slice each strawberry in half. The green leaves can be kept on the berry or removed, if desired.

Use a melon ball scoop (or teaspoon) to remove the center of each half slice of the strawberry and fill each scooped half slice of strawberry with approximately 1 teaspoon of Cool Whip. Top Cool Whip with a blueberry and serve, or chill to be served when ready.

Red White & Blue Poke Cake

Here’s a patriotic dessert, It’s very Red, White & Blue!
Ingredients:

• 2 baked round white cake layers (9 inch), cooled
• 2 cups boiling water, divided
• 1 pkg. (4-serving size) Jell-O Brand Strawberry Flavor Gelatin, or any other red flavor
• 1 pkg. (4-serving size) Jell-O Brand Berry Blue Flavor Gelatin
• 1 tub (8 oz.) Cool Whip, thawed, divided

PLACE cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.

STIR 1 cup of the boiling water into each flavor dry gelatin mix in separate small bowls 2 min. until completely dissolved. Carefully pour red gelatin over 1 cake layer and blue gelatin over remaining cake layer. Refrigerate 3 hours.

DIP one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve. Cut into 16 slices to serve. Store leftover cake in refrigerator.

Rocket Pops

Ingredients:

• 1 pkg. (4-serving size) Jell-O Brand Strawberry Flavor Gelatin (or any red flavor)

• 1 cup sugar, divided

• 2 cups boiling water, divided

• ice cubes

• 2 cups cold water, divided

• 1 pkg. (4-serving size) Jell-O Brand Berry Blue Flavor Gelatin

• 1 tub (8 oz.) Cool Whip , thawed

• 16 plastic cups (5 oz.)

• 16 popsicle sticks or plastic spoons

COMBINE dry strawberry gelatin mix and 1/2 cup of the sugar in medium bowl. Add 1 cup of the boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup of the cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour.

MEANWHILE, combine dry blue gelatin mix and remaining 1/2 cup sugar in medium bowl. Add remaining 1 cup boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.

SPOON about 3 Tbsp. of the whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden popsicle stick or plastic spoon into center of each cup for handle. Freeze an additional 4 hours or overnight. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer.

Sparklin' Rice Krispie Treats

This is a great one that your kids or grandkids can help out with and have tons of fun while doing it. All you need are Rice Krispie Treats, a star cookie cutter, red, white & blue sprinkles and decorating gel and you’re all set!! The perfect 4th of July treat for kids or adults! Who doesn’t love Rice Krispies??!

• 1/2 stick butter or margarine
• 1 bag (10-1/2 oz.) Miniature Marshmallows (6 cups)
• 6 cups crisp rice cereal
• 24 wooden popsicle sticks (optional)
• 1 tube each: red, white and blue decorating gels
• red, white and blue sprinkles
• Large star cookie cutter

LINE 13×9-inch pan with foil, with ends of foil extending over sides of pan; lightly grease foil (I just use Pam).

MICROWAVE butter in large microwavable bowl on high 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted, stirring after 45 sec. Add cereal; mix well. (or you can use your stove – melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat). Add cereal; mix well. Continue as directed.

Press cereal mixture firmly onto bottom of prepared pan; cool. (when doing this I will rub a little bit of butter or margarine on my hands to keep the warm marshmallow/cereal mixture from sticking to my hands).

REMOVE cereal mixture from pan, using foil handles. Cut into star shapes, using large star-shaped cookie cutter. Insert wooden stick into side of each star to make star pops. Decorate with gels and sprinkles. Store in airtight container at room temperature.

Patrotic Layers

Ingredients
1 qt. (4 cups) boiling water
1 pkg. (8-serving size) Berry Blue Jell-O
1 pkg. (8-serving size) Strawberry Jell-O
2 cups cold water
1 cup blueberries
1 tub Cool Whip, thawed
1 cup strawberries, sliced

Directions:
STIR 2 cups of the boiling water into each flavor dry gelatin mix in separate medium bowls 2 min. or until completely dissolved. Stir 1 cup cold water into gelatin in each bowl. Refrigerate blue gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Let strawberry gelatin stand at room temperature.

ADD blueberries to thickened blue gelatin; stir. Pour into 4- to 6-qt. glass bowl. Refrigerate 30 min. or until set but not firm (gelatin should stick to finger when touched and should mound). Spread with 3-1/2 cups of the whipped topping; refrigerate. Meanwhile, refrigerate strawberry gelatin 1-1/2 hours or until thickened. Stir in strawberries; spoon over whipped topping layer.

REFRIGERATE 3 hours or until firm. Top with the remaining whipped topping. Store in refrigerator.