Taste of Home’s Cupcake of the Week

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Dear $$firstname$$,
Greetings from the "Cupcake Crew" at Taste of Home! We hope you like this week's cupcake recipe.

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SERVINGS	18
CATEGORY	Dessert
METHOD	Baked
PREP	15 min.
COOK	25 min.
TOTAL	40 min

Tips & Ideas:

Prepare two cake mixes, one yellow and one chocolate, in separate bowls. Spoon both batters into ice cream cones and swirl the batters to marbleize. For a party theme, the baked cones can be decorated as animal faces. —Dianne C., London, Ontario

Patriotic Cupcakes

These festive cupcakes from Jodi Rugg of Aurora, Illinois are sure to be the star of your Fourth of July menu. "One year, I divided the batter from regular cupcakes into portions and used food coloring to make red, white and blue treats," Jodi explains. "Our daughters suggests trying different food coloring for the holidays."

INGREDIENTS:

1 package (18-1/4 ounces) white cake mix
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 can (16 ounces) vanilla frosting
Red, white and blue sprinkles

DIRECTIONS:

Prepare cake batter according to package directions.

In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain.

Fill paper-lined muffin cups with 2 tablespoons red batter, 2 tablespoons plain batter and 2 tablespoons blue batter. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles. Yield: 1-1/2 dozen.

Editor’s Note: To print the recipe, click on the recipe name or photo. Then select the size you want (Print this: 3x5, 4x6 or full page) within the Taste of Home Recipe Finder.

Send us your cupcake tips & hints!

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