Cupcakes are the perfect, classic handheld treats to share at your 4th of July cookout or picnic! Not to mention, they’re fun and patriotic to decorate!
2 cups Lehi Roller Mills Baking Flour
1 ½ cups of sugar
3 teaspoons baking powder
½ teaspoon salt
½ cup of softened butter
1 cup of 2% milk
1 ½ teaspoon vanilla
4 egg whites
Preheat oven to 350 degrees.
Line cupcake pans with paper liners
Mix flour, sugar, baking powder and salt in a medium sized bowl.
Combine butter, milk, and vanilla in a separate large sized bowl, until well creamed.
Add flour mixture to wet ingredients until thoroughly combined.
Mix at low speed for 2 minutes.
Add egg whites and mix at high speed until fluffy- about 2 minutes. Fill liners with batter ½ full. Do not overfill.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool for 10 minutes in pans, remove from pans and place on wire racks to cool completely
-8 Tbsp. butter, at room temperature
-1 tsp. pure vanilla extract
-3 Tbsp. whole milk, as needed
-3 1/2 cups confectioner’s sugar
-Mix together confectioner’s sugar and butter with a mixer on low speed.
-Slowly add the vanilla and 1 tablespoon of milk.
-Gradually add additional milk to get your frosting to the exact thickness you want.
-If your frosting is too thick, add additional milk slowly, even just a few drops at a time.
-If the frosting is too thin, you can add additional confectioner’s sugar.
-After mixing your frosting to the right thickness, add red or blue food coloring to make things festive!
-Add sprinkles, or use and icing bag and decorating tip to create designs with frosting.