Today is the official first day of summer! Also known as the summer solstice, this is the longest day of the whole year. So with summer in full swing now and the 4th of July right around the corner, I thought I’d share my patriotic 4th of July cupcakes. The great thing about cupcakes is that they can be decorated in so many different ways, making them perfect for all occasions. This recipe is for my chocolate cupcakes and buttercream frosting. Then, you can even download the cupcake toppers from the Seagull’s Treasure Etsy Shop and decorate with them for your own festivities. With cupcakes, you get a dessert and a decoration all in one!
To make the cupcakes, simply mix together the flour, sugar, cocoa powder, baking powder and salt. While continuing to stir, add in the vanilla, oil, milk and either yogurt or eggs. Using the yogurt in place of eggs is a great alternative for vegetarians, people with egg allergies or for a healthier option. They taste great and bake up perfectly, I highly recommend giving this version a try! Line a muffin pan with liners and fill 3/4 of the way full. Bake for 20 minutes and then let cool completely.
For the frosting, mix together the butter and powdered sugar. Add in the vanilla and milk while continuing to stir until a thick consistency is reached. Place the frosting into a piping bag fitted with a coupler and #8 Wilton decorating tip. A great starter set of piping tips is the Wilton Master Decorating Tip Set if you’re looking and includes the #8 tip! You can tie off the top of the bag with an icing bag tie.
Start piping in the center and move out, swirling the frosting on the top of the cupcake. Top with sprinkles and add a cupcake topper for a patriotic treat!
Happy Summer and Happy 4th of July!