Patriotic cupcakes that can be used for any occasion. You can always substitute your own recipe for white cake and white frosting. In regards to the comment below, I went back to the original recipe to check and it does call for 2 tablespoons of batter per color -- I have never had any problems and I actually get 12 cupcakes out of this recipe. I use scant tablespoons. If anyone is worried, try it with teaspoons instead of tablespoons or even 1 tablespoon of the batters per cupcake.

Ingredients

ounces white cake mix18 1⁄4 ounces
cup water (or as indicated on cake mix directions)↗1 cup
cup oil (or as indicated on cake mix directions)1⁄3 cup
eggs (or as indicated on cake mix directions)↗3
teaspoon blue food coloring↗1⁄2 teaspoon
teaspoon red food coloring↗1⁄2 teaspoon
(16 ounce) can vanilla frosting1
red white and blue candy sprinkles↗

Step-by-step instructions

1
Prepare cake mix according to package directions.
2
In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.
3
Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.
4
Bake at 350ºF for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.
5
Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.
6
Frost with vanilla frosting and decorate with sprinkles.

Source: food.com

Original recipe ↗

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