Stars and Stripes Cupcakes

Create fireworks with easy-mix red, white and blue cupcakes.

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( 14 Ratings)

14 Ratings

5 Stars 71%

4 Stars

3 Stars 14%

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1 Stars

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Prep Time 45 min
Total Time 1 hr 40 min
Servings 24

Ingredients

Cupcakes

1: box Betty Crocker® SuperMoist® white cake mix

3/4: cup water

1: cup sour cream

1/3: cup vegetable oil

1/2: teaspoon almond extract

3: eggs

1: jar (10 oz) maraschino cherries (about 38 cherries), drained, finely chopped and patted dry

Glaze

3: cups powdered sugar

3: tablespoons water

2: tablespoons light corn syrup

1/2: teaspoon almond extract

Decoration

24: blue candy stars

: Betty Crocker® red decorating icing (from 4.25-oz tube)

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Directions

1 Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2 In large bowl, beat cake mix, water, sour cream, oil, 1/2 teaspoon almond extract and the eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in cherries. Divide batter evenly among muffin cups, filling each about two-thirds full.
3 Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes.
4 Meanwhile, in medium bowl, beat powdered sugar, water, corn syrup and 1/2 teaspoon almond extract with electric mixer on medium speed until smooth. Spoon over cupcakes, using back of spoon to spread. Let stand 10 minutes.
5 Place 1 candy star on each cupcake as shown. Using writing tip, pipe icing in wavy stripes on each cupcake to look like flag. Store loosely covered.