Happy 4th of July! What a wonderful day to light some fireworks off, BBQ some burgers, and nosh on some patriotic cupcakes – courtesy of moi.
I feel that this recipe breaks the cardinal rule of food bloggerdom but on a busy day like the 4th, a box mix is in order:
Have no fear, I did alter it a teensy bit so it’s not completely store-bought, plus you have the added benefit of an awesome presentation and made from scratch icing. Take that haters! Plus, between the hoopla of sparklers, cocktails, and socializing you aren’t going to want to spend another minute in the kitchen that you don’t have to.
It took me far too long to decide on a name for these bad boys: TNT cupcakes, Star Spangled Cupcakes, Firecracker Cupcakes, the all-popular Freedom Cakes, but they all fell short. So I spent some time reflecting on past 4th of July celebrations and recalled a wee cousin of J’s referring to the explosions in the night sky as ‘Boom Boom fireworks’. Done.
Boom Boom Cupcakes
Yields: 18 Cupcakes
Difficulty: Easy-ish, just lots of steps
For the Cupcakes
- 1 Box of white cake mix
- Melted butter (substitute with the amount the mix calls for oil – my mix called for 1/3 cup)
- Lemon-Lime Soda (again, sub for the amount of water the mix calls for – mine was 1&1/4 cup)
- 3 egg whites
- Red & Blue food coloring
For the Dipped Strawberries
- 10 good sized, fresh strawberries rinsed and dried (don’t remove the stems)
- White candy coating, melted
- Blue sprinkles, or sugar dyed with blue food coloring
For the Icing (I used Martha’s Easy White Icing Recipe)
- 1 1/2 sticks unsalted butter, softened
- 1 pound (3 2/3 cups) confectioners’ sugar
- 1 to 2 tablespoons milk (optional)
For the Cupcakes:
- Preheat the oven per the box directions
- In a bowl, combine the box mix, appropriate substitutions, and eggs.
- Mix, per box directions.
- Divide mix into three separate bowls
- Using the food coloring, dye one bowl red and one blue
- Starting with blue, place 1 heaping tablespoon of batter on the bottom of a cupcake pan
- Place 1 heaping tablespoon of red batter atop the blue
- Finally top with 1 heaping tablespoon white batter.
- Bake per box directions or until a toothpick comes out clean.
- Remove from oven and allow to cool on a wire rack
For the Dipped Strawberries:
- Set out a piece of wax paper and place it on a cookie sheet or pizza pan
- Cut the strawberries in half, lengthwise, keeping the stems on (so you something to hold on to while dipping)
- Melt about 1/2 cup of the white candy in a small bowl
- Dip the strawberries in the candy about 2/3rds of the way up
- While still warm, dust the strawberries with the blue sprinkles about 1/3 of the way up, leaving 1/3 of the solid white candy visible.
- Place on the cookie sheet and put in the freezer to cool and set, meanwhile, make the icing…
For the Icing
- In a mixing bowl, cream butter until smooth.
- Gradually add confectioners’ sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
- Spread the icing evenly on the cupcakes
- Top with your patriotic berries!
Then cut in half and look at the awesomeness you just created:
Everyone have a safe and happy 4th!