Ingredients
- 1 box white cake mix + ingredients to prepare the cake mix
- Red food coloring
- Blue food coloring
- 1 cup salted butter room temperature (2 sticks)
- 4 cups powdered sugar sifted
- 1 tsp almond extract
- 1-2 tbsp heavy whipping cream
Method
- Preheat oven to 350°F
- Mix together the cake batter according to package directions. Evenly divide the batter into 3 bowls (it’s about 1 1/2 cups each bowl)
- Add red food coloring to 1 bowl and mix
- Add blue food coloring to 1 bowl and mix
- Line muffin tins with cupcake liners. Using a small cookie scoop or spoon add each color batter to the cupcake liner. Fill a little more than halfway
- Bake according to package directions, about 18 minutes.
- Meanwhile prepare the frosting. In a stand mixer or with a hand mixer, mix the butter a couple of minutes until soft and fluffy.
- Add in the almond extract and the sifted powdered sugar and beat together for a couple of minutes on medium to medium high speed. Add in 1 tablespoon of heavy cream and continue mixing until smooth and fluffy. If the frosting is too thick add 1 more tablespoon of heavy cream.
- Add the frosting to a piping bag.
- Let the cupcakes cool and pipe on the icing. Decorate with red, white and blue sprinkles.
Nutrition
Notes
Make 18 cupcakes
The yolks in the eggs will turn the white cake batter yellow. If you want to keep it as white as possible, use 4 egg whites in the batter instead of the 3 whole eggs.
Bake 1-2 minutes less than what the package directs and check them so they don't over bake. My package directed to bake 19-22 minutes and mine were perfect at 18 minutes.
If using unsalted butter, add a dash of salt in the frosting, about 1/4 tsp.
If you don't have an icing bag and tips, just use a Ziplock bag. Add your frosting to the bag and snip off the corner. Pipe on as usual.