Best 4 American Flag Pull Apart Cupcakes Recipes

AMERICAN FLAG CUPCAKE CAKE

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
• Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
• Remove cupcakes from the oven and place on a cooling rack to cool.
• Add the butter to a large mixer bowl and beat until smooth.
• Add about half of the powdered sugar and mix until smooth and well combined.
• Add the almond extract and 2 tablespoons of the cream to the frosting and mix until well combined.
• Add the remaining powdered sugar and mix until smooth. Add additional cream as needed to get the right consistency. Add salt to taste.
• Divide the buttercream evenly into three bowls, about 2 cups each. Leave one white, color one with red gel icing color and color the other with blue gel icing color.
• Frost each cupcake with in a buttercream rosette design. I used Ateco tip 844, but Wilton 1M would also work well. You'll need six that are blue, nine that are white and nine that are red.
• Pipe four "stars" onto each of the blue frosted cupcakes. I used Ateco tip 843, but any smaller star tip should work well.
• Assemble the cupcakes in 4 rows. Going left to right, the top row should have three blue cupcakes, then three red. The second row should have three blue cupcakes, then three white cupcakes. The third row should be all red - six total across. The fourth row should be all white - six total across. Assemble your cupcakes on the table you'll serve them on, or on a large platter so that you can transport them.
• Cupcakes should be find at room temperature for about 24 hours, but then should be refrigerated. They should keep well for about 3-4 days. Best served at room temperature.

AMERICAN FLAG CUPCAKES

Steps:

• Prepare box cake according to the instructions on the back of the cake mix box. Bake 48 cupcakes then cool completely on wire racks. Remove cupcake liners when cupcakes are completely cooled.
• Empty all of the frosting into a large bowl.
• Remove 1/4 of the frosting and place it in a separate bowl. Starting with a small amount, add blue gel food coloring to the smaller bowl and stir until combined. Add small amounts of food coloring if needed, to achieve the desired color. Set aside.
• Now divide the remaining white frosting in half so that you have two separate bowls of white. To one of the bowls add red gel food coloring and stir until combined. Add small amounts of red food coloring if needed, to achieve the desired color. Set aside.
• Pipe the frosting onto the cupcakes (12 blue, 16 red, 20 white). Immediately add white sprinkles to the blue cupcakes before the frosting begins to dry.
• Using a large tray or jelly roll pan, arrange cupcakes in the shape of the American flag.EXPERT TIP - Our cake board measures approximately 20-inches x 15-inches. The one we have linked above will work! Check craft stores, party stores, and the cake decorating aisle. You might even be able to visit a local bakery and see if they have one and will sell it to you.ROW 1 : 4 blue, 4 redROW 2 : 4 blue, 4 whiteROW 3 : 4 blue, 4 redROW 4 : 8 whiteROW 5 : 8 redROW 6 : 8 white

PULL APART TOUCHDOWN CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with cupcake liners. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Set aside. Combine the butter, granulated sugar, sour cream, vanilla and eggs in a large bowl and whisk until smooth. Stir in the flour mixture until just combined. Stir in the chocolate chips. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 21 to 23 minutes, rotating the pans once about halfway through baking. Cool the cupcakes in the pans for 5 minutes, and then transfer to a wire rack to cool completely.
• For the frosting: Beat the butter, peanut butter, vanilla and salt using an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the confectioners' sugar and continue to beat until smooth and fluffy, about 2 minutes more.
• For the assembly and decorating: Put 1 cup of frosting in a piping bag fitted with a large round tip and set aside. Put the jimmies in a shallow bowl. Frost a cupcake, using about 2 tablespoons of the remaining frosting per cupcake, and then gently dipping the top into the jimmies, turning the cupcake until the top is coated. Repeat with the remaining cupcakes. Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes in the rows. Using the frosting in the piping bag, pipe thick cross shapes between where the cupcakes meet one another and over the marshmallows so there are no visible gaps between the cupcakes. Coat with sprinkles.
• To make goal posts for the cupcake "field," microwave the chocolate chips in a small microwave-safe bowl until just melted, 30 to 45 seconds. Keep 2 cookie sticks whole for the bases of the posts. Cut off and discard (or eat!) the bottom third of the remaining cookie sticks. Dip the top of one of the longest cookie sticks into the melted chocolate and adhere it to the middle of one of the cut cookie sticks so that they form a capital T shape. Next, dip the cut ends of two short sticks into chocolate and adhere them to either side of the cross on the T. Lay the goal post on a flat surface and repeat with the remaining 4 cookie sticks to make the second goal. Allow goals to fully harden, 15 to 20 minutes, or place in the refrigerator for 10 minutes.
• Using the decorators' icing, pipe 10 lines across the cupcake field to represent yard lines. Pipe out the number 50 in the middle for the 50-yard line. Heat the Tootsie Rolls in the microwave on high in 5-second intervals until they are soft and pliable. Mash them together and form into a football. Use the icing to pipe the lacing on the football; use a toothpick if necessary to help define the lacing. Place the football on the field. Place the gummy candies on the field to represent players and then stick the goal posts into cupcakes at each end of the field.

FOURTH OF JULY CUPCAKE FLAG CAKE

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. With 1 box of cake mix, make batter as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups (about 2/3 full).
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. While 24 cupcakes are baking, make batter with remaining cake mix, water, oil and eggs. Repeat baking and cooling to make 24 more cupcakes.
• While cupcakes are cooling, tint 1 container frosting with blue food color; tint 1 1/2 containers frosting with red food color. Set both aside. Spoon remaining white frosting into decorating bag with large tip.
• On covered board or cutting board, arrange cooled cupcakes into rectangle. Mark off 12 cupcakes to be frosted blue. Pipe thick lines of white frosting onto remaining cupcakes; spread with spatula until smooth. Spoon blue frosting into separate decorating bag; pipe onto the 12 cupcakes and smooth. Carefully move blue section of cupcakes to join other portion of cupcakes.
• Into decorating bag with large star tip, spoon red frosting. Pipe stars in rows to make red stripes. Using smaller star tip, pipe white frosting stars onto blue frosting section.