4th of July Recipes

By

Beatrice

Red, White and Blue Cupcakes

- 2 cups Sugar
- 1 3/4 cup All-purpose flour
- 3/4 cup baking Cocoa
- 1 1/2 teaspoon Baking powder
- 1 1/2 teaspoon Baking soda
- 1 teaspoon Salt
- 2 Eggs
- 1 cup Milk
- 1/2 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water

***BUTTERCREAM FROSTING***
- 5 tablespoons Butter or margarine softened
- 4 cups Powdered sugar
- 1/4 cup Milk
- 1 teaspoon Vanilla extract

***GARNISH***
- Fresh blueberries
- Fresh strawberries

Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

Prepare BUTTERCREAM FROSTING; frost cupcakes. Garnish with blueberries and strawberries.
BUTTERCREAM FROSTING: In medium bowl, beat softened butter or margarine until creamy. Gradually add powdered sugar, milk and vanilla extract, beating until of spreading consistency.