marble

If you are looking for patriotic cupcakes for your next party, these Red White and Blue Cupcakes are sure to spark their attention and earn salutes at any patriotic celebration.

Red White and Blue Cupcakes 

Perfect Cupcakes Recipe (using a White Cake Mix)

red and blue gel food color

butter,

cream cheese,

vanilla extract

sugar

heavy whipping cream

Preheat oven to 350°. Line cupcake pan with cupcake wrappers.

Divide prepared white cake mix into 3 bowls. Add...

Divide prepared white cake mix into 3 bowls. Add red gel coloring to one, and blue color to another (add gel coloring to batter until you reach the desired color), leave one bowl with white batter.

Spoon a little of each color batter into...

Spoon a little of each color batter into your cupcake liners, filling about 1/2 full.

Bake 20 minutes and let cool.

For frosting: Place butter in a large mixing bowl...

For frosting: Place butter in a large mixing bowl and beat slightly. Add cream cheese and blend until combined, about 30 seconds.

Add vanilla and sugar and blend on low...

Add vanilla and sugar and blend on low until combined. Increase to medium speed and beat until it begins to get fluffy. (*I use clear vanilla and bright white gel color to keep my frosting nice and white)

Slowly add the cream a little at a...

Slowly add the cream a little at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)

To Decorate Cupcakes

Place a 1M tip in a 16-inch pastry...

Using a small paint brush, lined the inside...

Using a small paint brush, lined the inside of the pastry/decorating bag with 2 stripes of each, red and blue gel color.

Fill the bag with white frosting and pip on...

Fill the bag with white frosting and pip on to cupcakes

top with sprinkles

https://mediavine-res.cloudinary.com/video/upload/rwgadtpoilrdnspqq80c.mp4

<p>If you are looking for patriotic cupcakes for your next party, these Red White and Blue Cupcakes are sure to spark their attention and earn salutes at any patriotic celebration.</p>

RED WHITE & BLUE CUPCAKES

This easy, healthy  No-Bake Pumpkin Cheesecake is a delicious treat with a rich, creamy pumpkin filling and a sweet cinnamon crust! It’s the perfect holiday dessert and its Vegan &amp; Gluten-Free!

No-Bake Pumpkin Swirl Cheesecake

Pitted Dates

Apricots

Almond Flour

Cinnamon

Sea Salt

Soaked Cashews, drained

Coconut Cream

Agave

Maple Syrup

tbsp Coconut Sugar

Coconut Oil, Melted

Lemons, juiced

tsp Vanilla Extract

Pumpkin Puree

tbsp Coconut Cream

tsp Pumpkin Spice

tbsp Coconut Sugar (or brown sugar)

In a medium saucepan, boil 2 cups of water. Place the cashews in a medium-sized bowl. Once the water is boiling, pour the water over the cashews and soak the cashews for at least 15 minutes (up to 1 hour) and set aside. When the cashews are ready to use, be sure to pour out the water.

In a Food Processor with an S-shaped blade or blender, blend the dates, apricots, cinnamon, and almond meal together until it forms a sticky chunky consistency. If the mixture is too dry, add 1-2 more dates.

Transfer the mixture to a parchment-lined baking tin. (The parchment paper makes the cheesecake easy to remove when it is ready). Place the crust into the fridge until later.

In the blender, combine all of the cheesecake filling ingredients (except the pumpkin filling ingredients) and blend until smooth, at least 2-3 minutes. Remove the baking tin with the crust from the fridge. Pour the cheesecake filling into the baking tin.

Clean the blender and combine the ingredients for the pumpkin filling. Blend until smooth, about 1 minute. Spoon dollops full of the pumpkin filling into the cheesecake, making sure to leave spaces.

Take a butter knife and make circles and swirls into the cheesecake to spread the pumpkin mixture and make a swirl design.

Loosley cover the cheesecake with plastic wrap and put it in the freezer. Allow the cheesecake to set for at least 2 hours.

After at least 2 hours, simply remove the cheesecakes from the freezer. Let the cheesecake sit out at room temperature for 20 minutes for the optimal texture. Top with your favorite fresh fruit, chocolate, or whipped cream and Enjoy!

Marble cake

250 g Butter, softened

Caster sugar

tsp Vanilla essence/extract

Eggs

¼ cups Self raising flour, sifted

Milk

Tbsp Cocoa powder (Main)

Food colouring, red

Butter,

Icing sugar, sifted (Main)

Tbsp Water, boiling

Heat oven to 160C fan bake. Grease a 22cm springform cake tin and line the base with non-stick baking paper.

Place softened butter and sugar in a bowl and beat until pale and creamy.

Beat in vanilla essence and eggs, one at a time. Stir in sifted flour in two batches, alternating with the milk.

Divide the mixture between three separate bowls. Beat cocoa powder into one portion, stir red food colouring into one portion and leave one portion plain.

Drop large spoonfuls of the different mixtures into the prepared cake tin, alternating the colours. Drag and swirl a blunt knife through the mixtures to create a marble pattern.

Bake for 1 hour or until a skewer inserted comes out clean. Cool in tin, then remove and spread with vanilla butter icing.

To make vanilla butter icing, beat all ingredients together in a bowl until pale and creamy.

You can transform my favorite vanilla cake into the best marble cake by adding a little chocolate! Super easy and super tasty!

Moist and Fluffy Marble Cake Recipe

cake flour

salt

Tablespoon baking powder

baking soda

eggs (room temperature)

vegetable oil

buttermilk (room temperature or slightly warm)

butter

vanilla

almond extract

cocoa powder (dutch

water

cocoa powder (for dusting)

semi-sweet chocolate

chocolate

Prepare three 8″x2″ cake pans with cake goop or another preferred pan spray. Preheat your oven to 335ºF (168ºC).

Bring your butter, milk, and eggs to room temperature. It’s really important when making a cake for the ingredients to all be slightly warm so they create an emulsion.

Heat the water until it’s simmering and then combine it with your cocoa powder.

Stir it until the cocoa powder is moistened. It will look lumpy, but that is normal.

Set it aside and let it cool while you prepare the cake batter.

In a separate container, combine 3/4 cup of the milk and the oil together and set it aside.

In a separate container, combine the remaining milk, eggs, vanilla, and almond extract together. Whisk it to break up the eggs, and then set it aside.

In the bowl of your stand mixer, combine the flour, sugar, baking powder, baking soda, and salt with the paddle attachment. Mix for 10 seconds to combine everything.

Add your softened butter to the flour mixture and mix on low until the mixture resembles coarse sand (this takes about 30 seconds). This style of mixing is called the reverse creaming method, and it will result in a very velvety, moist cake. A lot of my other cake recipes like brown butter cake and white velvet buttermilk cake use this method.

Add in your milk/oil mixture and mix it on low until the dry ingredients are moistened.

Increase the speed to medium (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) and let it mix for 2 minutes to develop the cake’s structure. If you don’t let your cake mix on this step, your cake could collapse.

Scrape your bowl and then reduce the speed to low.

Add in your egg mixture in three batches, letting the batter mix for 15 seconds between additions.

Scrape down the sides again to make sure everything has incorporated.

Cake Batter Instructions

Take out 1/3 of your batter and combine it with the cooled chocolate mixture and fold it gently until it’s combined.

Layer your batter into your pans, starting with vanilla, then chocolate, and ending with vanilla.

Use a butter knife to swirl them together gently. Do not over-mix or your cake will not have a marbled interior.

Bake the cakes for 35-40 minutes at 335ºF (168ºC) or until a toothpick inserted into the center comes out cleanly (but the cake has not begun to shrink yet from the sides of the pan). IMMEDIATELY TAP THE PAN FIRMLY on the countertop once to release the steam from the cake. This stops the cake from shrinking.

Let the cakes cool for 10 minutes inside of the pan before flipping them out. The cake will shrink a bit and that is normal.

Flip the cake onto a cooling rack and let it cool completely. I chill my cakes before handling them, or you can wrap them in plastic wrap and freeze them to trap moisture in the cake.

Thaw the cake on the countertop while it’s still wrapped before frosting.

Marbling the Cake Batter Instructions

Place your chocolate into a heatproof bowl.

Heat your cream until it just begins to simmer. Do not boil it or your ganache will be grainy.

Pour the hot cream over your chocolate.

Let it sit for 5 minutes.

Add in your vanilla and salt to the chocolate mixture and whisk it until it’s smooth and creamy.

Pour your ganache into a shallow pan and let it cool to peanut butter consistency. Mine takes about 20 minutes to thicken up.

Frost your cake with the ganache and then place it into the fridge for 20 minutes. This cake also pairs well with easy buttercream or chocolate Swiss meringue buttercream.

Dust it with cocoa powder using a soft (new) makeup brush to make the velvet texture.

Ganache Frosting Instructions

Heat the cream until it’s just steaming, and then pour it over chocolate.

Whisk it until it’s smooth.

Let it cool until it’s slightly warm to the touch before piping it onto your CHILLED cake. 

Ganache Drip Instructions

https://www.youtube.com/watch?v=_hBsg9oxfdA

Moist and fluffy marble cake made from scratch doesn’t have to be complicated. You all have asked me many times for an easy marble cake recipe that doesn't require two cake recipes. Well after much testing, I finally have the PERFECT marble cake recipe for you! 

MARBLE CAKE RECIPE ► https://sugargeekshow.com/recipe/marble-cake/ 

CAKE GOOP ►https://sugargeekshow.com/recipe/cake-goop-recipe/

BOSCH UNIVERSAL PLUS MIXER ► http://shrsl.com/239du

HOW TO USE A SCALE ► https://sugargeekshow.com/news/digital-kitchen-scale/

MARBLE CAKE RECIPE ►
16 ounces (454 g) cake flour
16 ounces (454 g) granulated sugar
1 tsp salt
1 Tablespoon baking powder
1 teaspoon baking soda
4 large eggs room temperature
5 ounces (142 g) vegetable oil
14 ounces (397 g) buttermilk room temperature or slightly warm
8 ounces (227 g) butter unsalted and softened
2 teaspoon vanilla
1/2 teaspoon almond extract
1 ounce (29 g) cocoa powder dutch or natural
3 ounces (85 g) hot water
1 Tablespoon cocoa powder for dusting

GANACHE FROSTING  ►
16 ounces semi-sweet chocolate
16 ounces heavy whipping cream
1/4 teaspoon salt
1 teaspoon vanilla extract

GANACHE DRIP  ►
6 ounces semi-sweet chocolate
4 ounces heavy whipping cream

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WATCH CAKE TUTORIALS ► https://youtu.be/vGVg0ou9U_k 

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How To Make A Marble Cake Using ONE Recipe!

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Red White and Blue Cupcakes

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Top 4 marble recipes from across the web

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Red White and Blue Cupcakes

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The most viewed marble recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine