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Memorial Day Cupcake Recipes

Memorial Day Cupcake Recipes

By Gerald Boxman

Memorial Day is celebrated on the last Monday of May to remember those who died serving our country. Food is usually included and cupcakes are a great way to show some patriotism. Red velvet cupcakes are the rage this year and these can be made with white chocolate cream cheese frosting and topped with blueberries or blue fondant stars and a glittery streamer on a toothpick.

You will need:

• 3 ½ cups cake flour
• 2 ½ cups sugar
• 1 ½ cups buttermilk
• ¾ cup of unsalted butter (1 ½ sticks), softened
• 6 tablespoons of red food coloring
• 3 large eggs
• 3 tablespoons of unsweetened cocoa
• 1 ½ teaspoons salt
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons of cider vinegar
• 2 12-slot cupcake pans
• Cupcake liners
• Sifter
• Whisk
• Rubber spatula
• Spoon
• 3 small bowls
• Large mixing bowl
• Electric mixer
• Wire rack

Step 1: Preheat the oven to 350 degrees Fahrenheit. Place cupcake liners in cupcake pan and set aside. Sift cake flour in one small bowl, then set aside.

Step 2: Cream sugar and butter in the large bowl until very fluffy and light (about five minutes) with the electric mixer set to medium speed.

Step 3: Add eggs one by one, mixing well following each addition.

Step 4: Whisk cocoa, vanilla, and red food coloring in a small bowl. Add this to the batter, then beat well.

Step 5: Put the buttermilk in the measuring cup and stir salt into it.

Step 6: Add the buttermilk-salt mixture to the batter in three portions, alternating it with flour additions. Beat after each addition until ingredients are incorporated.

Step 7: In another small bowl, stir baking soda and cider vinegar. Add this to the batter and then mix ingredients.

Step 8: Scrape the batter in the bowl with the rubber spatula, ensuring that batter is smooth and ingredients are mixed.

Step 9: Divide the batter into the cupcake liners. Bake for approximately 22 to 25 minutes or until a toothpick inserted in the center of a cupcake removes clean.

Step 10: Cool cupcakes on a wire rack

For the white chocolate cream cheese frosting, you will need:

• 4 to 5 cups confectioners' sugar
• 8 ounces cream cheese, softened
• 12 ounces white chocolate, coarsely chopped
• 1 stick unsalted butter, softened
• 1 teaspoon salt
• Rubber spatula or wooden spoon
• Medium double boiler

Step 1: Melt white chocolate in the double boiler on stove. Remove bowl and stir with rubber spatula or wooden spoon until smooth. Set aside to cool.

Step 2: Put butter and cream cheese in large mixing bowl and beat with mixer on low speed until well-combined (approximately 30 seconds). Stop mixer.

Step 3: Add white chocolate and blend on a low speed about 30 seconds, until just combined.

Step 4: Add confectioners' sugar and blend ingredients on low until sugar has been incorporated. Increase speed to medium and beat until frosting looks fluffy (about two minutes).

Step 5: If needed, add up to ½ cup additional confectioners' sugar to create a consistency that can be piped.