Surprise everyone with these Fourth of July Surprise Cupcakes - perfect backyard party food!
A few months ago I shared with you the new Duncan Hines Spring Velvets Collection making a beautiful layered cake that made me appear to be a much better baker than I actually am. Not only was the cake beautiful - but it was also delicious. So when I saw the new Duncan Hines Summer Velvet Collection at my local Winn Dixie, I had to get it and see what I could create.
Fourth of July Surprise Cupcakes
- Duncan Hines Summer Velvets kit
- 4 eggs
- 8 tablespoon butter
- 1 cup water
- Star shaped cookie cutter - small
- 9 inch round shallow baking pan
- 6 cup muffin tin
- White decorators icing
- Sprinkles and toppers
Begin by mixing up the Blue Velvet package first using the directions on the box. Make sure that you tap out as many of the bubbles in the batter prior to baking. This will help your stars hold their form. Cook completely and let cool. Chill in the freezer for about one hour to help firm up cake for cutting. Firmly press the small cookie cutter into the cold cake to form stars.
Place each star into your muffin tin facing the same direction. The star should take up most of the center of the tin - not touching any sides.
Mix up the red packet of cake - using twice as much water as the recipe calls for. Because you will be piping the red batter in around the blue star, it needs to be a little thinner than your normal red velvet batter. Put the entire red batter into a piping bag or a gallon size ziplock and snip the corner - so that you can gently and slowly pour the red batter in and around the star. Cover the top of the star completely and bake according to package directions - approximately 35 minutes. Watch the baking to make sure the cupcakes do not overflow.
Let cupcakes cool completely before decorating. What looks like normal delicious Red Velvet Cupcakes will now have a fun Fourth of July surprise with every bite!