Red, White and Blue Cupcakes!

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

Lately I have seen a lot of “tie dye” cupcakes in the food blogging world and I always think they are so cool looking. I remember the first time I saw them I knew that I was going to have to make them! So I didn’t have to brain storm for very long to decide what I wanted to make for the 4th of July. I have to say that I am very very pleased with the results! They turned out even cuter than I had hoped for. So if you are looking for an impressive treat for your 4th of July celebration, look no further. 🙂

Red, White and Blue Cupcakes

Supplies/Ingredients
White cake batter (I used the Wilton recipe below but don’t feel bad if you just grab a box of white cake mix from the grocery!)
Red Food Coloring
Blue Food Coloring
3 bowls (1 for each color)
Buttercream Frosting
Red, White and Blue Sprinkles

Directions
Prepare the cake batter as directed.

Divide the batter into 3 bowls. Leave one bowl white. Add 3-4 drops of red food coloring to another bowl and 3-4 drops of blue food coloring in another. Mix the food coloring in and add more if the colors are not bright enough.

Prepare a cupcake pan with liners. Start by dropping a spoonful of white batter into the bottom of each liner. Follow with a spoonful of blue. If you want you can go back with a toothpick and swirl the colors a little bit, just be careful not to “stir” the batter because the colors will blend). After the blue do a drop of white in each. Then a spoonful of red. Finish with small drops of each color on top.

Bake according to cake batter recipe.

Top each cupcake with buttercream frosting and sprinkles.

Classic White Cake – I cut the recipe in half and below I’ve listed the measurements I used
(Source: Wilton Website)

Ingredients

3 cups cake flour sifted
1 tablespoons baking powder
3/4 cups butter or margarine, softened
1 1/2cups granulated sugar
1cups milk
1 tsp vanilla extract
6 egg whites

Directions

Preheat oven to 325°F. Prepare cupcake pans with cupcake liners (24)

Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake for 22-25 minutes or until toothpick inserted into center comes out clean.

Caramel Popcorn Mix

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

Last month while staying with my Aunt in Maryland she made this highly addicting popcorn mix. I immediately thought it would make a great Christmas treat/gift. Today I finally had time to put it all together. I found SUPER cute boxes at Michaels to store the popcorn. Little “Chinese take out” boxes in holiday prints. I can’t wait to give them to my coworkers tomorrow. Jesse also gives this recipe a big thumbs up and is taking some with him to work tomorrow as well.

So if you’re looking for a new holiday treat gift to give, you must try this popcorn! I promise you won’t regret it!

Caramel Corn Snack Mix
Recipe from my Aunt Ari

Ingredients
8 cups popped popcorn
4 cups toasted rice cereal (Chex)
2 cups pretzels
1 cup Pecan halves or pieces
1 1/2 cups brown sugar
3/4 cup butter
1/2 cup light corn syrup
1 1/2 tsp vanilla
3/4 tsp baking soda
Parchment Paper (not an ingredient but a crucial tool)

Directions
Preheat oven to 300 degrees.

In a saucepan combine the brown sugar, butter and light corn syrup and heat over medium heat. While stirring, bring to a light boil then turn the heat down to medium-low and simmer for 5 minutes (it will still look bubbly and you should stop stirring)

While the caramel is simmering combine the popcorn, rice cereal, pretzels, and pecans in a very large bowl.

When the caramel is finished simmering remove from heat and quickly stir in baking soda and vanilla.

Pour the caramel over the popcorn mixture, stopping occasionally to stir and coat evenly.

Transfer the popcorn to 2 large bar pans that are lined with parchment paper (very important that it is parchment paper and NOT wax paper). Bake for 30 minutes, halfway through switch racks (bottom to top top to bottom)

After 30 minutes, remove from oven and let the mixture start to cool. While it’s cooling start to break the popcorn apart.

When the popcorn is completely cool transfer to a storage container.