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The Fourth of July is Independence Day in the United States. It is a federal holiday which commemorates the declaration of independence in which the United States severed ties with Great Britain and became an independent country. Many families get together for barbecues, fireworks, food and fun. Make these July 4th cupcakes to serve as a dessert to all of your guests on Independence Day.

July 4th Cupcakes

Cupcake Recipe:

2/3 cup of  softened margarine
1 2/3  cups sugar
3 eggs
2 cups flour
2/3 cup cocoa
1 1/4 tsp baking soda
1 tsp salt
1 1/3 cups whole milk
Red gel food coloring

Cupcake Directions:

1. Preheat oven to 350 degrees.
2. Line cupcake tins with paper liners.
3. Combine flour, baking soda, salt, and cocoa.
4. Cream margarine with sugar until light and creamy.
5. Add one egg at a time, beating well after each addition.
6. Alternate the addition of the dry ingredients and milk with the creamed mixture.
7. Beat until smooth after each addition.
8. Add red gel food coloring.
9, Stir to make sure the red food coloring is blended thoroughly in batter.
10.Scoop batter into line cupcake tins.
11.Bake at 350 degrees for 20-15 minutes or until an inserted toothpick comes out clean.
12.Cool in cupcake tin for 10-15 minutes.
13.Remove from cupcake tin and cool on wire rack.

Frosting Recipe:

1 cup unsalted butter, soft
4 + cups powdered sugar
4 TBSP heavy whipping cream
Blue gel food coloring

Frosting Directions:

1.Cream the butter and sugar until light and creamy.
2.If it doesn’t cream add the heavy whipping cream.
3.If it does cream test to see the frosting can form and keep a stiff peak.
4.If not add more powdered sugar 1/2 C at a time.
5.Test again to make sure that frosting can form and keep a stiff peak.
6.Divide the frosting in half. Put in separate bowls.
7.In the first bowl keep the frosting white.
8.In the second bowl add several drops of blue gel food coloring.
9.Stir to mix well.
10.Spoon the blue frosting into one side of a pastry bag with a frosting tip.
11.Turn the pastry bag.
12.Spoon in the white frosting in the other side of the pastry bag.
13.Twist the open end of the pastry bag to push the frosting to the tip.
14.Test the color combination of the frosting by squeezing some onto a napkin.
15.Frost cupcakes.