July 4th Eats

Instructions

1. The very first step is to put the mixing bowl in the freezer. Since we have three different colors … I used three different steel bowls. (Glass is okay, too, but it doesn’t get cold like metal bowls do.) The bowls should be chilled enough by the time the cupcakes are done.
2. We are going to make 42 cupcakes: 9 cupcakes with blue icing, 15 cupcakes with red icing, and 18 cupcakes with white icing. I bought a multi-pack. We can use those green cupcake liners for St. Patty’s Day. I liked to match the liners with the icing, but it doesn’t really matter.
3. Preheat your oven according to the directions on the box. Mix up the first batch of the boxed cake mix. You can totally use the ingredients on the box, but I love to substitute half and half for the water, and only use egg whites. (Don’t forget about the oil.) Since I hate separating the egg whites from the egg yolk, I just bought egg whites in the carton. So much easier.
   
   So here is the trick with cupcakes, something that I learned the hard way. Overmixing the batter makes it dense, and you want it springy and moist. So stir it just until it is mixed, even if you have some lumpy lumps in there. 
4. Throw those bad boys in the oven. Don’t forget to take them out of the oven, too. I used the 16 minutes to cuddle with Meow (my cat). Do up the second batch, too. More cuddle time. Make sure to dust yourself off of cat hair and wash your hands before going to the next step.
5. Using one of the metal bowls that you put in the freezer, pour the heavy whipping cream in. If you are using food coloring, add it now. Make sure you like the color. 
6. For the blue frosting, I used 1 cup of heavy whipping cream, 2 tablespoons plus 2 teaspoons of powdered sugar, 1/2 package of instant vanilla pudding, and 6 drops of blue gel. You might want more gel for a brighter frosting.
   
   For the red frosting, I used 1 1/2 cups of heavy whipping cream, 1/3 cup of powdered sugar, 1 package of instant vanilla pudding, and 15 drops of red gel. You might want more gel for a brighter frosting.

For the white frosting, I used 1 1/2 cups of heavy whipping cream, 1/3 cup of powered sugar, and 1 package of instant vanilla pudding. Several other sites said to use instant white chocolate pudding, but I couldn’t find any. I didn’t quite care for the yellow-tinge in the icing for these, but that’s what I had available. You can find it on Amazon, though.

7. You will need a high-speed mixer for this. I’ve always liked the Hamilton Beach ones because I think they are reasonably priced, and many models come with a nice metal bowl.
8. Always, add the powdered sugar, and then using the lowest setting on the mixer, beat until just combined.
9. Next, turn the mixer to the highest speed and run it until it gets thicker, approximately 20 to 30 seconds.
10. Dump in the instant pudding, and run it on high speed again until it get stiff and frosting-like. Don’t overmix it. It will still be yummy, just harder to work with decorating.
11. Put frosting in the icing bags, making sure to twist it at the end.
12. I didn’t do anything fancy here. Just added a bit of swirl to each one.