We had a party for Memorial Day when we were in Minnesota, and my sister decided we needed to make these. Bakerella's Snow Cone Cupcakes.
I've documented our experience here, with thanks to Bakerella for her recipe.
Snow Cone Cupcakes
Red white and blue cupcakes
Preheat oven to 350 degrees.
Sift flour, sugar and baking powder into a large mixing bowl and then mix together on low.
In another bowl, stir egg whites, milk and vanilla together. Add butter to the flour mixture and mix together. As it starts to combine, slowly pour the milk mixture in and mix until completely combined.
Divide batter evenly into three bowls. Add about 40 drops of red food color to one bowl and stir together until completely blended. Repeat with the blue food color and a second bowl, leaving the last bowl white.
Stand decorator bags in tall glasses for support and spoon batter into bags. Tie off the ends of the bags with twist ties. (Note: Three bags will hold about half of the batter, so you’ll need to repeat for the full amount.)
Lay the bags side by side and tape around the bottoms of the three bags to make it easier to hold them together in a row.
Cut the end of the bags off and slowly pipe batter into paper candy cups using a back and forth motion. Use your fingers to apply more pressure to the center bag if necessary.
Fill cups a little more than halfway. Bake for about 16 minutes or until done.
Remove and cool. Makes about 16 cupcakes.
Note: You can bake these in candy cups or regular baking cups. If you use candy cups, make sure you find the ones that aren’t wax coated on the inside.
Now it is time to decorate!
Frosting
Scrape down the sides and add milk. Mix until smooth and creamy. You can also add a couple of drops cherry oil for extra snow cone flavor
Divide the frosting into three bowls and tint two of the bowls with a few drops of red and blue food color so when you cover in sugar crystals, there isn’t any white frosting showing through.
Makes enough to frost about 8 cupcakes with high domes of frosting. Double for this cupcake recipe unless you don’t plan on frosting your cupcakes this high.
To Decorate
Pipe white frosting down the center of the cupcake, lining up somewhat with the white cake section. Then use a knife to pull the frosting down towards the edge of the cup. Make sure to leave the white rim of the cupcake paper showing completely. You can wipe off excess frosting if necessary.
Sprinkle white sugar crystals on the frosting, letting the excess fall into a bowl underneath. You can then gently press the cupcake down into the fallen crystals to fill any uncoated areas.
My goodness, this is hard work! Good thing we had the cutest helper ever!
OK, back to the cupcakes.
For the red side, just use a knife to apply the frosting. Pull downward with the edge of the knife so the frosting meets at the base of the cup. Again, make sure to keep the rim of the cup free of frosting.
Sprinkle with red sugar crystals over a separate bowl, and press red section into the bowl of crystals to fill any gaps. Repeat with the blue frosting and blue sugar crystals.
When the cupcakes are coated with sprinkles you can easily, reshape the dome if necessary by gently pressing down any areas that look uneven.
Finally, sprinkle more white sugar crystals over the entire cupcake to give it an even icier look and insert a small spoon right in the top.
These were delicious! I absolutely loved the cake, and they looked fantastic. Definitely worth the effort if you are having a 4th of July party. Or even if you just like pretty and great-tasting cake!
I had fun making these with My Sister and My Girly. They should live closer so we could do it more often. (Maybe she is reading this and will take note?) And we all had fun eating them!
What will you be having for your July 4th dessert?
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I've documented our experience here, with thanks to Bakerella for her recipe.
Snow Cone Cupcakes
Red white and blue cupcakes
- 2 2/3 cup all purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 4 egg whites
- 1 cup whole milk
- 1 tablespoon vanilla
- 2/3 cup salted butter, softened
- Three bowls
- Red and blue liquid food coloring
- Three piping bags
- Twist ties
- Candy cup baking papers (see note below)
Preheat oven to 350 degrees.
Sift flour, sugar and baking powder into a large mixing bowl and then mix together on low.
In another bowl, stir egg whites, milk and vanilla together. Add butter to the flour mixture and mix together. As it starts to combine, slowly pour the milk mixture in and mix until completely combined.
Divide batter evenly into three bowls. Add about 40 drops of red food color to one bowl and stir together until completely blended. Repeat with the blue food color and a second bowl, leaving the last bowl white.
Stand decorator bags in tall glasses for support and spoon batter into bags. Tie off the ends of the bags with twist ties. (Note: Three bags will hold about half of the batter, so you’ll need to repeat for the full amount.)
Lay the bags side by side and tape around the bottoms of the three bags to make it easier to hold them together in a row.
Cut the end of the bags off and slowly pipe batter into paper candy cups using a back and forth motion. Use your fingers to apply more pressure to the center bag if necessary.
Fill cups a little more than halfway. Bake for about 16 minutes or until done.
Remove and cool. Makes about 16 cupcakes.
Note: You can bake these in candy cups or regular baking cups. If you use candy cups, make sure you find the ones that aren’t wax coated on the inside.
Now it is time to decorate!
Frosting
- 1 cup butter, softened
- 1 teaspoon vanilla
- 4 cups confectioner’s sugar
- 4 teaspoons milk
- food coloring
- Red, white and blue sugar crystals
- Small plastic spoons
Scrape down the sides and add milk. Mix until smooth and creamy. You can also add a couple of drops cherry oil for extra snow cone flavor
Divide the frosting into three bowls and tint two of the bowls with a few drops of red and blue food color so when you cover in sugar crystals, there isn’t any white frosting showing through.
Makes enough to frost about 8 cupcakes with high domes of frosting. Double for this cupcake recipe unless you don’t plan on frosting your cupcakes this high.
To Decorate
Pipe white frosting down the center of the cupcake, lining up somewhat with the white cake section. Then use a knife to pull the frosting down towards the edge of the cup. Make sure to leave the white rim of the cupcake paper showing completely. You can wipe off excess frosting if necessary.
Sprinkle white sugar crystals on the frosting, letting the excess fall into a bowl underneath. You can then gently press the cupcake down into the fallen crystals to fill any uncoated areas.
My goodness, this is hard work! Good thing we had the cutest helper ever!
OK, back to the cupcakes.
For the red side, just use a knife to apply the frosting. Pull downward with the edge of the knife so the frosting meets at the base of the cup. Again, make sure to keep the rim of the cup free of frosting.
Sprinkle with red sugar crystals over a separate bowl, and press red section into the bowl of crystals to fill any gaps. Repeat with the blue frosting and blue sugar crystals.
When the cupcakes are coated with sprinkles you can easily, reshape the dome if necessary by gently pressing down any areas that look uneven.
Finally, sprinkle more white sugar crystals over the entire cupcake to give it an even icier look and insert a small spoon right in the top.
These were delicious! I absolutely loved the cake, and they looked fantastic. Definitely worth the effort if you are having a 4th of July party. Or even if you just like pretty and great-tasting cake!
I had fun making these with My Sister and My Girly. They should live closer so we could do it more often. (Maybe she is reading this and will take note?) And we all had fun eating them!
What will you be having for your July 4th dessert?
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this is great. I found it via the It's Keeper link up. I have linked in a beef dish. Have a super day.
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