Happy Independence Day!

Tomorrow (and really, the whole weekend!) is jam-packed, so I wanted to post today. I've been busy in the kitchen most of the day making lots of food and goodies for picnics this weekend. I can't wait! This is one of my favorite holidays of the year!

I made some new, super fun cupcakes this morning that I found on Our Best Bites and changed up to make them red, white and blue. They turned out pretty awesome. And the frosting... oh, once you try this frosting you will never go back to buttercream (ok, maybe I shouldn't say NEVER... but it sure is good!)

Colorburst cupcakes

1 white cake mix
2 eggs
1 C sour cream
1/2 C milk
1/3 C vegetable oil

- Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.
- Divide batter according to how many colors you are using.
- Use food coloring to color batter to desired intensity. Using 1/4 t will yield very bright colors! For pastel rainbows, use a little less.
- To get a layered stripe, you'll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won't spread on it's own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers.
- Bake them according to the package directions, until a toothpick comes out dry.

Perfect Cupcake Frosting and Filling
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat for 7 minutes. Yes, 7 whole minutes, maybe even 8. I know that seems like a long time, but that's when the magic happens! It will go from looking like a weird goopy mess to something thick, velvety smooth, and perfectly fluffy.


Colorburst cupcakes recipe on Our Best Bites
Frosting recipe on Our Best Bites