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Ingredients
Scale
- 2 1/2 cups (325g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 4 tbsp (60ml) vegetable oil
- 1 1/2 cups (310g) Domino® Golden Sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
- 2 cups (448g) unsalted butter, room temperature
- 8 cups (920g) Domino® Powdered Sugar
- 2 tsp almond extract
- 3–5 tbsp (45ml-75ml) heavy whipping cream
- Salt, to taste
- Red and blue gel icing color
Instructions
- Preheat the oven to 350°F (176°C) and line cupcake pan with colorful liners.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Cream butter, sugar, vegetable oil, and vanilla in a large mixing bowl for 3-4 minutes.
- Gradually add eggs, mixing thoroughly one at a time.
- Mix in half the dry ingredients, followed by milk, then the remaining dry ingredients.
- Fill cupcake liners 3/4 full with batter and bake for 15-18 minutes.
- Let cupcakes cool completely on a wire rack.
- Beat room temperature butter until smooth for the frosting.
- Gradually mix in powdered sugar, then add almond extract and heavy cream.
- Divide and color buttercream with red and blue gel colors.
- Pipe rosette designs on the cupcakes accordingly.
- Arrange cupcakes in rows to create the American flag pattern.
Notes
Ensure all ingredients are at room temperature for the best results.
Don’t overmix the batter to maintain a light and fluffy texture.
Cupcake Cake can be stored in an airtight container at room temperature for up to 24 hours.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 30
- Sodium: 130
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 0
- Protein: 3
- Cholesterol: 50