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Patriotic Cupcakes
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Nutrition Facts
Serving Size 84 g
(Approx. 18 Servings)
Amount Per Serving
Calories 370 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 240 mg 10%
Total Carbohydrate 52 g 17%
Dietary Fiber 0 g 0%
Sugars 41 g
Protein 3 g
Vitamin A 2% • Iron 2%
Vitamin C 0% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Patriotic Cupcakes
Rate and Review | Read Reviews (3)
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 h 5 m
Serves
18  People

Ingredients

Recipe makes 18 Servings

16 1/2 Oz White Cake Mix
1/4 cup(s) Hill Country Fare Vegetable Oil
3 large H-E-B Large Grade AA Eggs
1/2 cup(s) Hill Country Fare Vegetable Shortening
1/2 cup(s) soft spread margarine
1 Tsp H-E-B Pure Vanilla Extract
4 cup(s) H-E-B Powdered Sugar, sifted
2 Tbsp H-E-B Select Ingredients 2% Milk
1 blue food color
1 red food color
3 1/4 Oz Wilton's Red Sugar Sprinkles
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Instructions

1
Line cupcake pans with 18 foil or paper liners and set aside.
2
Heat oven to 350°F.
3
Prepare cake batter according to package directions.
4
Spoon 1/3 cup batter into each cupcake liner.
5
Bake cupcakes for 20 minutes. Cool cupcakes before icing.
6
Cream the vegetable shortening and margarine in a mixing bowl with an electric mixer on medium to high speed for 3 minutes or until fluffy. Then add vanilla and mix 1 more minute on medium speed.
7
Add sugar to icing mixture one cup at a time while mixing on medium speed. Then add 2 tablespoons of milk and mix on high speed for 1 minute until icing is fluffy.
8
Divide icing evenly into 3 small bowls, blending well one color per bowl, blue, red and white.
9
Ice each cupcake alternating each colored icing and sprinkles.

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