Patriotic Strawberry Cupcake – Top Easy July 4th Holiday Snack Food Design Project

  1. Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
  2. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Add blue food coloring & mix well, single drop at once until reach your desired shade. Fold in strawberries.
  4. Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
  5. Meanwhile, melt almond bark, add blue food coloring & mix well, single drop at once until reach your desired shade. Transfer the mixture to ziploc bag, cut off the tip to make a small hole, draw candy star on wax paper. Set aside to be harden.
  6. Mix the frosting with red & blue sprinkles, use Wilton star tip & start to frost your cupcake. Decor with blue candy star & serve!

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