FIRECRACKER CUPCAKES

Firecracker Cupcakes

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!

Firecracker Cupcakes

CUPCAKE SECRETS

• Start with Room Temperature:  For best results, the butter, eggs and buttermilk for the cupcakes should be at room temperature so the batter mixes together easily and evenly.  Same for the butter and cream cheese for your frosting – take them out of the refrigerator and allow to come to room temperature before using.
• Use Cake Flour to prevent a dry-tasting cake.  For best results, weigh your dry ingredients if you can – if not, make sure to spoon and level the flour when measuring.
• Make sure to use 3 whole large eggs and 2 large egg whites.  The whole eggs provide structure, moisture and richness to the batter.  The extra egg whites keep the cake light and airy. 
• If you don’t have fresh buttermilk, you can substitute whole milk mixed with 1 teaspoon of white vinegar or fresh lemon juice instead of buttermilk.
• For best results, I recommend using light pans rather than dark-coated muffin pans.  Dark baking pans tend to cook hotter and brown the cupcakes way too much!

Firecracker Cupcakes

FIRECRACKER CUPCAKES

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!
​

Firecracker Cupcakes

​INGREDIENTS:
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:

1. Preheat oven to 350 degrees.  Line muffin pans with parchment paper cupcake liners (this recipe makes about 36 cupcakes); set aside.
2. PREPARE CUPCAKES:  In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda and salt until well combined; set aside.
3. In the bowl of a stand mixer fitted with a paddle or whisk attachment or using a handheld mixer, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes.  Scrape down the sides and the bottom of the bowl as needed.
4. Beat in the 3 eggs one at a time at medium speed, and then add the egg whites and vanilla extract and beat on high speed until combined and fluffy, about 2 minutes.  (The batter may look curdled as a result of the eggs and solid butter combining.)  Scrape down the sides and bottom of the bowl as necessary.
5. Add half of the dry ingredients and half of the buttermilk, and mix on low speed just until combined.  Add remaining dry ingredients and remaining buttermilk and again mix on low speed just until combined – DO NOT OVERMIX!  This batter is thicker than you may be expecting!
6. Scoop or spoon the batter into the liners, filling each liner NO MORE THAN TWO-THIRDS (no more than ¾-inch from the top of your cupcake liner)!  If you fill them any fuller, they will overflow and the tops will be crisp and the centers are more likely to sink. 
7. Bake for 18-20 minutes, or until the top springs back when you touch it lightly in the center with your finger; if it doesn’t spring back immediately, keep baking just until it does. 
8. Remove from oven and allow to cool for 30 minutes; remove cupcakes from pan and place in a covered container (this maximizes the moisture in the cupcakes).   Allow to cool completely before frosting.
9. PREPARE VANILLA BUTTERCREAM FROSTING:  With a hand mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2-3 minutes.  Add 2-1/2 cups of the powdered sugar, cream, vanilla extract and the vanilla extract.  Beat on medium speed until well combined. 
10. Add remaining powdered sugar and salt; increase to high speed and beat for a full 4 to 5 minutes, or until light and fluffy.  Adjust as necessary:  if the frosting is too thin, add additional powdered sugar; if it is too thick, add a tablespoon of additional heavy cream; add an extra pinch of salt if frosting is too sweet.
11. FROST:  Fill pastry bag with frosting and swirl and twirl away!  I piped a basic large rosette swirl using an Ateco 849 piping tip, but a Wilton 1M works as well.  Any large open or closed star piping tip will give you a similar swirled look. 
12. SPRINKLE!  To maintain the rosette on the top of your cupcake, place sprinkles in a small bowl, and gently roll the edge of the cupcake in the bowl until sprinkles are evenly around the edge of each cupcake.  Alternatively, you can hold sprinkles in the palm of your hand and “roll” the cupcake gently until the sprinkles are evenly distributed around the edge. Or throw caution to the wind and just sprinkle the entire top with sprinkles!
13. Cover and store leftovers in the refrigerator for up to 5 days.

YIELD:  36 cupcakes (or 6 dozen mini-cupcakes – fill mini-liners TWO-THIRDS ONLY and bake for 10-12 minutes.) 

NOTES: 

• Start with Room Temperature:  For best results, the butter, eggs and buttermilk for the cupcakes should be at room temperature so the batter mixes together easily and evenly.  Same for the butter and cream cheese for your frosting – take them out of the refrigerator and allow to come to room temperature before using.
• Use Cake Flour to prevent a dry-tasting cake.  For best results, weigh your dry ingredients if you can – if not, make sure to spoon and level the flour when measuring.
• Make sure to use 3 whole large eggs and 2 large egg whites.  The whole eggs provide structure, moisture and richness to the batter.  The extra egg whites keep the cake light and airy. 
• If you don’t have fresh buttermilk, you can substitute whole milk mixed with 1 teaspoon of white vinegar or fresh lemon juice instead of buttermilk.
• For best results, I recommend using light pans rather than dark-coated muffin pans.  Dark baking pans tend to cook hotter and brown the cupcakes way too much!
  
• Make Ahead: Cupcakes can be made ahead one day in advance, covered in an airtight container and stored at room temperature.  Vanilla Buttercream Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.  Remove from refrigerator and whip again when you are ready to frost. 

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