TASTE
Add a bit of pop to 4th of July cupcakes
| • | Wrap it up! |
By Patrick Decker
Associated Press
Inspired by the colors and crackles of July Fourth firecrackers, these miniature cakes are studded with flecks of color and go down with a bang thanks to a sprinkling of totally retro Pop Rocks candy.
These cakes are great baked and served in coffee cups, making them easy to transport to a picnic. They also could be baked in more traditional paper muffin cups.
Boxed cake mix can be substituted for the homemade cake recipe listed below. Follow the package directions and stir in the rainbow candies. Canned or frozen whipped topping could be substituted for the whipped cream.
The Pop Rocks can sit on the cakes for some time without losing their zing, but hold off as long as you can before putting them on to truly taste the firecracker in them.
The number of cupcakes produced by this recipe will vary according to the size of the cups used. Eight-ounce cups will produce about 12 cupcakes.
FIRECRACKER CUPCAKES
Garnishes:
Preheat the oven to 375 F. Coat the inside of 12 8-ounce oven-safe coffee or tea cups with baking spray. Alternatively, line a 12-muffin tin with paper baking cups.
In a medium bowl, sift together the flour, baking powder and salt, then set aside.
In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, 2 to 2 1/2 minutes.
In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about 3 1/2 to 4 minutes.
Add the beaten egg yolks to the butter-sugar mixture and mix to combine.
With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour.
Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in. Gently fold in the sprinkles or miniature candy-coated chocolate candies.
Fill the prepared cups halfway with batter. Place the cups on a baking sheet and bake, rotating the pan halfway through cooking, until a skewer inserted at the center comes out clean, 28 to 30 minutes.
Transfer the cups to a wire rack and cool completely.
Just before serving, in a large bowl combine heavy cream, powdered sugar and remaining 1 teaspoon of vanilla. Using an electric mixer, beat until thick.
Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle generously with Pop Rocks.
Serves about 12.
