Fourth of July Cupcake Flag

Name: Fourth of July Cupcake Flag
Prep time: 60 min
Cook time: 75 min
Total time: 135 min
Yield: 60 servings
Cuisine: AMERICAN
Ingredients: 2 packages coconut cupcake mix (to make 24 cupcakes total); 2 packages red velvet cupcake mix (to make 24 cupcakes total); 1 package chocolate cupcake mix (to make 12 cupcakes); 1 1/2 lb. (750 g) cream cheese, at room temperature; 1 1/2 cups (3 sticks) (12 oz./375 g) unsalted butter, at room temperature; 5 1/4 cups (21 oz./655 g) confectioners&rsquo; sugar; 1 Tbs. vanilla extract; Coconut flakes; Raspberries; Blueberries

If you’re serving a crowd for the Fourth of July, impress your guests with this colorful American flag made from dozens of cupcakes. Since you’ll need to make 60 cupcakes in three different flavors, we recommend using 5 packages of cupcake mix, each making a dozen cupcakes, to save time, although of course you can use your favorite recipes for homemade cupcakes instead. You’ll have 6 cupcakes that you won’t need to create the flag pattern, so set them aside for snacking or serve them on the side.

Prep Time 60 minutes
Cook Time 75 minutes
Servings 60

Ingredients

For the cupcakes:

2 packages coconut cupcake mix (to make 24 cupcakes total)
2 packages red velvet cupcake mix (to make 24 cupcakes total)
1 package chocolate cupcake mix (to make 12 cupcakes)

For the cream cheese frosting:

1 1/2 lb. (750 g) cream cheese, at room temperature
1 1/2 cups (3 sticks) (12 oz./375 g) unsalted butter, at room temperature
5 1/4 cups (21 oz./655 g) confectioners’ sugar
1 Tbs. vanilla extract

For decorating:

Coconut flakes
Raspberries
Blueberries

Directions

Using the cupcake mixes, prepare the cupcake batters and bake the cupcakes according to the package instructions. Let cool completely.

To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, 2 to 3 minutes. Add the butter and beat for 2 to 3 minutes more. Add the confectioners’ sugar and beat until smooth and no lumps of sugar are visible. Add the vanilla and beat until thoroughly combined.

Using an offset spatula, frost the cooled cupcakes with the cream cheese frosting. Sprinkle 23 of the coconut cupcakes with coconut flakes. Top 19 of the red velvet cupcakes with raspberries so that the berries completely cover the cupcake, pressing them into the frosting so they adhere. Repeat to top all 12 of the chocolate cupcakes with blueberries.

Arrange the topped cupcakes into a flag pattern. Frost the remaining cupcakes with the remaining frosting and serve separately. Serves 60.

Williams Sonoma Test Kitchen