These Red, White, and Blue Cupcakes are a fun and festive vanilla cupcake dipped in white chocolate and topped with sprinkles.
After making the Bomb Pop Mini Cone Cupcakes it inspired me to want to make some Red White and Blue Cupcakes.
Unlike the mini cones, these cupcakes are made from scratch.
But just like the mini cones they have a red, white, and blue batter.
Just like the mini cones, these too have white chocolate.
Some of the cupcakes are dipped in white chocolate, similar to the cones.
And the other way I decorated them was by using dome molds that sit on top of the frosted cupcakes.
I had the molds originally to make hot chocolate bombs this past winter.
They were all super popular but I never got around to making them.
The great thing about them having a tie dye effect is that it doesn’t matter that they are messy. 🙂
Another great thing about the domes is that you don’t have to pipe fancy frosting.
Since the dome is going on top.
So if you are decorative challenged like I often am then they are a cool way to pretend you know how to decorate.
The cupcake itself is just a vanilla buttermilk cupcake.
And because someone always asks, you can use box cake if you like.
Vanilla Swiss Meringue Buttercream is the frosting I chose for these.
Mostly because the frosting holds up well to being dipped in chocolate.
And of course, because Swiss Meringue Buttercream is amazing.
You can use candy melts in place of the colored white chocolate if you would like.
I prefer using white chocolate because it tastes better in my opinion.
But I know a lot of people like candy melts so feel free to use them.
Last but not least…it’s a great time to order my cookbook. 😀
Want More Cupcake Recipes?
Chocolate Root Beer Float Cupcakes
Strawberry Pretzel Cream Cheese Cupcakes
Dark Chocolate Butterfinger Cupcakes
Strawberry Buttercream Neapolitan Cupcakes
Red White and Blue Cupcakes
Ingredients
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup cake flour (you can use all-purpose if you need)
- 1 TBSP. baking powder
- 1 tsp salt
- ½ cup unsalted butter, at room temperature
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 1 tsp vanilla extract
- 1 cup buttermilk
- 5 egg whites
- red food coloring
- blue food coloring
- For the Frosting:
- 1 cup egg whites
- 2 cups granulated sugar
- 3 (6 sticks) cups unsalted butter, cubed and at room temperature
- pinch of salt
- 1 tsp clear vanilla extract
- For the white chocolate coating:
- 24 oz white chocolate, finely chopped
- 6 TBSP vegetable oil
- red white and blue sprinkles
Instructions
- For the cupcakes:
- Sift together flours, baking powder and salt in a medium bowl; set aside.
- In a mixing bowl (if using a stand mixer use the paddle attachment), cream butter and sugar until light and fluffy, about 3 minutes.
- Add vanilla extract and beat until incorporated.
- In a liquid measuring cup, combing vegetable oil, and buttermilk.
- Add flour mixture and milk/oil mixture alternatively to the mixing bowl. Beating on low speed after each addition.
- Pour mixture into a large bowl. Scrape down to make sure you get all of the batter.
- Clean out bowl and switch to whisk attachment.
- Beat egg whites until stiff peaks form.
- Fold 1/3 of the egg whites into the batter, to “lighten” the batter. Gently fold in the remaining egg whites.
- Place one cup of the batter into a bowl and add a few drops of red food coloring. Mix until fully combined. Set aside.
- Place one cup of the batter into a another bowl and add a few drops of blue food coloring. Mix until fully combined. Set aside.
- Line your baking tins with cupcake liners.
- Scoop some red batter, blue batter, and white batter until about 2/3 full.
- Bake at 375 degrees for 18 to 20 minutes or until done.
- Cool on a wire rack.
- For the Frosting:
- Place the egg whites and sugar in the metal bowl of a stand mixer and set over a small pot of simmering water (the bowl should not touch the water).
- Heat, stirring occasionally, until mixture is 160F or hot to the touch.
- Transfer bowl to stand mixer and beat on high speed with a whisk attachment to medium stiff peaks, about 8 minutes.
- Reduce mixer speed to medium low and add butter a tablespoon at a time, letting it incorporate into the meringue for few moments before adding more.
- Add the vanilla extract and salt and beat on high for 1-2 minutes until smooth and creamy.
- If wanting to color the frosting, paint on line of red coloring on one side of the piping bag, then a blue one on the other. Don't put them too close together or you will get purple and not red, white and blue,
- Frost the cupcakes.
- Prepare the chocolate coating:
- Combine white chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
- Transfer to a small bowl, and let cool about 15 minutes.
- Holding each cupcake by its bottom, dip the cupcake into the white chocolate to coat frosting, allowing excess to drip off.
- Add sprinkles if using.
- Transfer to a baking sheet fitted with a wire rack.
- Let cupcakes stand at room temperature 15 minutes.
- Cover, and refrigerate for 2 hours more.
- Cupcakes can be refrigerated for up to 3 days.
- To make the Swirled Dome Tops:
- You will need 3-inch candy dome mold.
- Combine white chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
- Transfer to a small bowl, and let cool about 15 minutes.
- Add 1/3 of the chocolate to a bowl and mix with red food coloring. Mix until the color is evenly dispersed.
- Add 1/3 of the chocolate to a bowl and mix with blue food coloring. Mix until the color is evenly dispersed.
- Place white chocolate in a piping bag. Place the red white chocolate in a separate piping bag. Place the blue white chocolate in a separate piping bag.
- Start off with red, then go to blue, then to white…squeezing the chocolate out while doing a zig zag, swirly patterns. Do it all over again to build your chocolate so that its thick enough.
- If you are in a hurry you can put them in the fridge. But you will lose the shine on top.
- If you want the shine let them cool at room temperature. Which actually only took about 10 minutes because my kitchen was cool. If you have a warm kitchen you will most likely have to put them in the fridge.
- Pop them out of the molds.
- Put some frosting on top of a cupcake and then place the dome on top of the frosting.
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