Fourth of July is near, which means we'll soon be seeing an influx of red, white, and blue flags, banner, and of course patriotic sweets for those who indulge in the foodie side of the holiday.
Bake your own red, white, and blue treats by watching this Fourth of July-themed episode by Honeysuckle Bakery. Host Dzung will show you how to craft a gratifying cupcake from a red velvet cupcake base, adding cream cheese frosting, and a blueberry on top. The result is almost too good to eat...almost.
- 3½ cups cake flour (not self-rising)
- 3/4 cup (1½ sticks) unsalted butter softened
- 2½ cups sugar
- 3 large eggs, at room temperature
- 6 tbsp red food coloring
- 3 tbsp unsweetened cocoa
- 1½ tsp vanilla extract
- 1½ tsp salt
- 1½ cups buttermilk
- 1½ tsp cider vinegar
- 1½ tsp baking soda
Preheat oven to 350°F. Grease and lightly flour 2 cupcake pans (24 cupcakes).
To make the batter, in a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes.