Happy 4th of July!

Happy Birthday America!

I found these cute "Sparkler" cupcakes on Better Homes website.

Here is the link:
http://www.bhg.com/recipe/cupcakes/sparkler-cupcakes/

The recipe is below:

Prep: 45 minutesBake: 20 minutesCool: 45 minutesStand: 1 hour 5 minutes

 

ingredients

• 1/2
  cup red candy coating disks
• 1/2
  cup blue candy coating disks
• 1/2
  cup white candy coating disks
• 2-1/2
  cups Creamy White Frosting or canned creamy white frosting
• 12
  Confetti Cupcakes or other 2-1/2-inch cupcakes in paper bake cups
• Red, white, and blue sprinkles and/or jimmies (optional)
  
  
  directions

  1.Place colored candy coating disks in three separate small microwave-safe bowls. Microwave one bowl on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Repeat, one at a time, with the remaining bowls of candy coating. Transfer the melted candy coatings to three small heavy resealable plastic bags. Snip off a small piece from one corner of each bag. On sheets of waxed paper, make 8- to 9-inch-long sticks (about 1/4-inch thickness) of each color candy coating by piping back and forth over waxed paper in a zigzag pattern. Let stand about 1 hour or until firm. (If necessary, place the sticks of candy coating in the freezer until firm.)

  2.Meanwhile, place Creamy White Frosting in a disposable pastry bag fitted with a medium star tip. Pipe frosting over Confetti Cupcakes.

  3.Break the zigzag sticks of candy coating into 3- to 4-inch lengths. Insert the candy sticks into frosting, radiating out from the center like a sparkler. If desired, sprinkle with colored sprinkles. Makes 12 (2-1/2-inch) cupcakes.

  Creamy White Frosting: In a large mixing bowl beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups powdered sugar, beating well. Add 2 tablespoons milk. Gradually beat in another 2 cups powdered sugar. Gradually add another 1 to 2 tablespoons milk until frosting reaches a spreading consistency. Makes about 3 cups.

  Confetti Cupcakes: Preheat oven to 350 degrees F. Line twenty-four to twenty-six 2-1/2-inch muffin cups with paper bake cups. In a large mixing bowl combine one 2-layer-size package white cake mix, one 4-serving-size package instant cheesecake pudding and pie filling mix, 1 cup water, 3 eggs, 1/2 cup sour cream, and 1/3 cup vegetable oil. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more, scraping down sides of bowl occasionally. Stir in 1/2 cup red, white, and blue sprinkles or jimmies. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 20 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Makes 24 to 26 (2-1/2-inch) cupcakes.
  The perfect Independence dessert after all that grilling and dining!