adapted from bakerella.com
Cream Cheese Frosting
Red, Clear, Blue Colored Sugar
Candy/Nut Cups
Mini Serving Spoons
Red Food Coloring
Blue Food Coloring
Mix cake according to direction. Divide batter evenly into three bowls. Add red food color to one bowl and stir together until completely blended. Repeat with the blue food color and a second bowl,
leaving the last bowl white. Pour batter into decorator bags or ziploc bags. Lay the bags side by side and tape around the bottoms of the three bags to make it easier to hold them together in a row. Cut the
end of the bags off and slowly pipe batter into paper candy cups using a back and forth motion. Fill cups a little more than halfway. Bake for about 16 minutes or until done. Remove and cool.
Note: You can bake these in candy cups or a mini cupcake pan. If you use candy cups, make sure you find the ones that aren’t wax coated on the inside. Most of the ones I’ve seen in stores have the coating on the inside. Instead you can use a mini cupcake pan and place them in the cups after they have been frosted.
Decorating:
Using the white frosting first Pipe white frosting down the center of the cupcake, lining up somewhat with the white cake section. Then use a knife to pull the frosting down towards the edge of the cup. Make sure to leave the white rim of the cupcake paper showing completely. You can wipe off excess frosting if necessary.
Dip the cupcake into a bowl of white crystals, letting the excess fall into the bowl underneath. You can then gently press the cupcake down into the fallen crystals to fill any uncoated areas. For the red side, just use a knife to apply the frosting. Sprinkle with red sugar crystals over a separate bowl, and press red section into the bowl of crystals to fill any gaps. Repeat with the blue frosting and blue sugar crystals. When the cupcakes are coated with sprinkles you can easily, reshape the dome if necessary by gently pressing down any areas that look uneven.
Finally, place the spoons into the cupcake.
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