Makes 12 cupcakes
Let the fireworks begin when you serve up these festive cupcakes….perfect for the 4th!
FOR THE DOUBLE CHOCOLATE CUPCAKES
1 1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup HERSHEY’S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
14 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
FOR THE VANILLA BUTTERCREAM FROSTING
1/3 cup butter or margarine, softened
4 cups powdered sugar
3 to 4 tablespoons milk
1 1/2 teaspoons vanilla extract
Food coloring in red and blue
FOR THE “FIREWORKS” DECORATIONS
TWIZZLERS Pull’N’Peel Candy (Raspberry, Wild Berry, Lemonade variety)
1.FOR THE DOUBLE CHOCOLATE CUPCAKES: Heat oven to 350 degrees. Line 12 muffin cups (2 1/2 inches in diameter) with paper bake cups.
2.Stir together flour, sugar, cocoa, baking soda, and salt in large bowl. Add water, oil, vinegar, and vanilla; beat with whisk, or spoon, until batter is smooth.
3.Bake 16 to 18 minutes, or until wooden pick inserted in center of cupcakes comes out clean. Remove from pan to wire rack. Cool completely.
4.FOR THE VANILLA BUTTERCREAM FROSTING: Beat butter in large bowl until creamy.
5.Gradually add about half of the powdered sugar, beating well.
6.Slowly beat in milk and vanilla.
7.Gradually add remaining powdered sugar, beating until smooth.
8.Add additional milk, if necessary, until frosting is at the decorating consistency.
9.Divide frosting into three bowls. Add a few drops of blue food coloring to one bowl and blend in, until desired shade. Add a few drops of red food coloring to another bowl and blend in, until desired shade.
10.Pipe the red, white, and blue frosting onto cupcakes (as shown in photo).
11.Using the TWIZZLERS, decorate each cupcake to look like “fireworks”.
Find this recipe and more holiday treats at hersheyland.com