Sparkler Cupcakes | Midwest Living
More
Close

Sparkler Cupcakes

Recipe finder

Sparkler Cupcakes

0
Login to rate this recipe.
  • Makes: 12 servings
  • Yield: 12 (2-1/2 inch) cupcakes
  • Prep 45 mins
  • Microwave 1 mins

Login to save this recipe

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.

Confetti Cupcakes

Ingredients

  • 1 package 2-layer-size white cake mix
  • 1 4-serving-size package instant cheesecake pudding and pie filling mix
  • 1 cup water
  • 3 eggs
  • 1/2 cup sour cream
  • 1/3 cup vegetable oil
  • 1/2 cup red, white, and blue sprinkles or jimmies

Directions

  1. 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 cake mix, pudding mix, the water, eggs, sour cream, and oil. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more, scraping sides of bowl occasionally. Stir in sprinkles. 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.

Creamy White Frosting

Ingredients

  • 1 cup shortening
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 4 cups powdered sugar
  • 3 - 4 tablespoons milk

Directions

  1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.

Nutrition Facts

(Sparkler Cupcakes)

Servings Per Recipe 12, vit. C (mg) 0, Polyunsaturated fat (g) 4, iron (mg) 1, fiber (g) 0, calcium (mg) 71, Monosaturated fat (g) 9, sugar (g) 54, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 16, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 25, carb. (g) 64, Niacin (mg) 1, Riboflavin (mg) 0, sat. fat (g) 8, Thiamin (mg) 0, chol. (mg) 32, cal. (kcal) 493, sodium (mg) 230, vit. A (IU) 49, Trans fatty acid (g) 2, Potassium (mg) 76, pro. (g) 3

Add Your Comment