These Firecracker Cupcakes are almost too cute to eat! I use Simply Perfect Vanilla Cupcake and Simply Perfect Chocolate Cupcake recipes as the base recipes, silky Vanilla Buttercream Frosting swirled high on top, sprinkled with red, white & blue sprinkles and topped with a red maraschino cherry for a perfect little Firecracker Cupcake!
Simply Perfect Vanilla Cupcakes:
3 and 2/3 cups (420g) cake flour (weighed or spooned & leveled)
1 teaspoon kosher salt
1 teaspoon baking powder
¾ teaspoon baking soda
1 and 1/2 cups unsalted butter (softened to room temperature)
2 cups (400g) granulated sugar
3 large eggs +2 additional large egg whites (room temperature)
1 Tablespoon Rodelle Pure Vanilla Extract or Vanilla Paste
1 and ½ cup buttermilk (room temperature)
Vanilla Buttercream Frosting:
1 cup unsalted butter (softened to room temperature)
4-5 cups confectioners’ sugar
¼ cup heavy cream
1 teaspoon vanilla extract
1 tablespoon Rodelle Pure Vanilla Extract
½ teaspoon salt
HOW I MAKE THESE:
YIELD: 36 cupcakes (or 6 dozen mini-cupcakes – fill mini-liners TWO-THIRDS ONLY and bake for 10-12 minutes.)
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