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Red White and Blue Cupcakes
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Chef Eddy Recipe
Red White and Blue Cupcakes
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Turn a regular cupcake into a 4th of July celebration by layering red, white and blue batter inside. Create your own fireworks when you show up with these independence day themed cupcakes.

Prep time
Bake/Cook time
0:22 to 0:25
16 cupcakes
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Red White and Blue Cupcakes
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:22 to 0:25
Yield :
16 cupcakes


  • 2 1/2 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1 cup ( 2 sticks) unsalted butter, soft
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 8 egg yolks, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 teaspoons finely grated zest of lemon or orange, optional
  • 3/4 cup buttermilk, room temperature
  • 2 cups (16 oz) whipping cream
  • 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons vanilla extract
  • Red, white and blue sprinkles
  • Red and blue food coloring

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Sift together flour and baking powder and set aside. Place 16 cupcake baking cups in a muffin tin and set aside.
  3. Cream butter until light and fluffy. Add sugar and mix until very creamy. Add one egg yolk at a time waiting for previous added yolk to be fully incorporated. Scrape bowl often and mix until light and fluffy.
  4. Add vanilla extract, salt, and grated zest if using.
  5. Add 1/3 of dry ingredients and mix until just combined. Scrape well and mix briefly. Add half of room temperature buttermilk and mix until combined, scrape well and mix briefly.
  6. Repeat with another 1/3 of flour and remaining buttermilk scraping well in between. Add remaining flour and mix until just combined. Do not over mix.
  7. Divide batter evenly between three bowls. Dye one bowl red and one bowl blue. Leave one bowl white. 
  8. Evenly distribute blue batter, white batter and red batter in cups. Use a spoon to gently spread each layer to edge of cup and fully cover layer beneath.
  9. Fill paper cups 3/4 full. Do not overfill as this may cause poor rising.
  10. Place in oven and bake until center of cupcakes spring back when lightly pressed with a finger- usually around 22-25 minutes.
  11. Cool completely on a wire rack.
  12. Whip cream, sugar and vanilla in a chilled large bowl on high speed until stiff peaks form.
  13. Frost cupcakes with whipped cream icing and decorate as desired.
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