Our Red, White, and Blue Cupcake Adventure!

http://greenlitebites.com/2011/07/05/red-white-blue-cupcake/
20110704_redwhitebluecupcake14

I realize this is a little late for a 4th of July idea, but the little Guy and I had so much fun yesterday morning I just had to share.

Continuing with my boxed cake mix experiments, I had an idea for a fun striped 4th of July treat using raspberries, yogurt, and blueberries.

The concept is simple: split a boxed cake mix into 3 equal parts, mix with fruit purees/yogurt to make colors/flavors, and layer in cupcake tins. Could I just use food coloring? Sure.. but where’s the fun in that? Plus I’d rather bake with the Little Guy tasting real flavors and natural colors.

Like I said when I made the Spinach Cupcake, I’m not claiming this idea “healthy” just a bit lighter, using more fresh ingredients than you normaly would when baking with a mix.

The resulting cupcakes were loved by all, especially Little Guy…

Our Red, White, and Blue Cupcake Adventure! - eating

Our Red, White, and Blue Cupcake Adventure!He asked if we could make them every 4th of July. Here’s what we did…
Note: I used grams to measure everything, not cups. Not sure how they would translate.

  • 1 Box of Store Bought White Cake Mix (I used Duncan Hines Moist Deluxe Classic White Cake Mix )
  • 150 g of Fat Free Yogurt (I used Vanilla, it was all I had)
  • 150 g of Blueberries (You could probably use frozen but I only had fresh)
  • 150 g Frozen Raspberries defrosted (I didn’t have fresh)
  • Sprinkles (optional)

Preheat the oven to 350 degrees.

Start by separating the cake mix into 3 separate mixing bowls. Based on the grams it should be about 173g each. I found there was slightly more mix in the package.

Our Red, White, and Blue Cupcake Adventure! - seperate mix

Make the white batter first by adding 150g of yogurt to the mix. Beat on medium speed about a minute. The batter will be thick.

Our Red, White, and Blue Cupcake Adventure! - the white batter

Next, puree the blueberries in a blender or Magic Bullet. I used the bullet, adding a splash of water just to get them started. Add the pureed blueberries to the next bowl of mix. Beat on medium speed about a minute. The batter will be thick.

Our Red, White, and Blue Cupcake Adventure! - the blue batter

Make sure to allow your quality control officer a taste test. ;)

Our Red, White, and Blue Cupcake Adventure! - taste test

Next, puree the raspberries. If you are using from frozen, there should be enough liquid to blend. Add the pureed raspberries to the final bowl of mix. Beat on medium speed about a minute.

Our Red, White, and Blue Cupcake Adventure! - red batter

Admire your red, white, and blue batter!

Our Red, White, and Blue Cupcake Adventure! - all the batters

Now the layering begins. We started with red for most of them, but next time I will start with the blue. The blue doesn’t seem to rise as nice as nice as the red. Plus the red makes a prettier cupcake on top.

Regardless, start layering the batter by adding each batter in order, filling the cup a little less than 1/3 of the way. Here’s a few pictures of us making them…

Our Red, White, and Blue Cupcake Adventure! - layer 1

Our Red, White, and Blue Cupcake Adventure! - layer 2

Our Red, White, and Blue Cupcake Adventure! - layer 4

Add sprinkles if you like.

Our Red, White, and Blue Cupcake Adventure! - sprinkles

Little Guy insisted on the sugar even though the star sprinkles were much prettier, in my opinion. :)

Bake for 20-24 minutes.

Let cool for at least 5 minutes. We had a hard time waiting.

Enjoy!

Approx Nutritional Information per serving
Servings Amt per Serving
15 1 cupcake
Calories Fat Fiber WWPs
160 3g 1g old: 3 new: 4
Sugar Sat Fat Carbs Protein
18g 1g 32g 2g
7 comments »»
Posted in: 3 WWP, 4 WWPP, Dessert Ideas, Party Ideas, Toddler Approved, Vegetarian Ideas
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7 Comments and 0 Replies

  1. RG

    Oh, yum. This is one place where it would be convenient to live with unhealthy eaters- who will finish the rest of the cupcakes for me. It’s just the season for zucchini bread but I don’t want to risk eating the entire loaf (and don’t think it’s worth using the oven for a half recipe).

  2. Danielle

    Roni,
    I am a huge fan of yours! I started a weight loss blog earlier this year and you are such a source of inspiration for me. I love to cook and experiment often, I am a little less adventurous with baking because I think I’m intimidated by the science of it – you know, measuring things. But I wanted a fun activity to do with my 3 year old daughter and we love to cook together and these looked so darling and yummy. I was so so so pleased with how they turned out! I used fresh blackberries for the blue and defrosted, frozen strawberries for the red layer because that’s all I had on hand. The blue looked a little purple and the red looked a little pink, so we called them “Rainbow Cupcakes” instead. Thank you for sharing and continuing to inspire so many people. I am so thankful for you!

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