|red white and blueberry upside down cupcake|
I'm not going to pretend these are a fancy cupcake. They were the product of 45 minutes of time between a camping trip and game time. I confess, I used a mix again. If you're looking to color cakes red (the most daunting color) I recommend using Wilton's No Taste Red and lots of it! I split the mix in half and added more than a teaspoon of the dye. It's a tough color to reach. For some reason red dye's just don't behave the same as the rest. If you are looking for blue dye, Wilton also makes a very nice Royal Blue, which is a perfect USA blue instead of the bright blues you'll tend to get with other dyes.
Hopefully your cupcakes turn out just as well...though you might have to use the blueberry upside down cupcakes to cheer on Brazil instead.
|red white and blue cupcakes|
1/3 cup butter
1 cup sugar
1 white cake mix
1 cup blueberries
water, oil and eggs according to cake mix instructions
Wilton White Dye
Wilton Red No Taste Dye
Preheat oven to 325.
Line two cupcakes tins with liners.
Melt the butter in a small pan over medium low heat. Add sugar and continue to cook for five minutes.
Mix cake mix. Add water. Mix. Add Oil. Mix. Add egg whites one at a time, mixing after each addition.
Split the cake batter in two. Add White dye to one half and red dye to the other half. (The white dye does make a noticeable difference).
Divide the butter and sugar mixture between the cupcake liners. Add about 7 or 8 blueberries to each cupcake liner. Spoon the white cake batter over the blueberries. Top with red cake batter.
Bake for about 15 minutes or until a toothpick inserted comes out clean.
Allow to cool for five minutes before attempting to invert.