Ingredients
1
box Betty Crocker™ Super Moist™ white cake mix
1
cup sour cream
1/2
cup milk
1/3
cup vegetable oil
1
teaspoon grated lemon peel
2
eggs
Red food color
1
cup butter, softened
3
to 4 cups powdered sugar, sifted
1/2
teaspoon salt
2
teaspoons vanilla
Up to 4 tablespoons milk or whipping cream
Strawberries and blueberries
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 18 regular-size muffin cups.
In large bowl, beat all cupcake ingredients except food color with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 bowls. Add red food color to 1 bowl to desired color of red; leave other bowl white.
To make flag-striped cupcake, spread a spoonful of red batter and then a spoonful of white batter in paper baking cup; repeat, and then end by spreading red batter on top. Use up batter to make 18 cupcakes.
Bake as directed on box for cupcakes; 2 to 3 minutes may need to be added to bake time. Cool completely, about 20 minutes.
To make frosting, beat butter with electric mixer on medium speed 3 minutes. With mixer on low speed, beat in 3 cups of the powdered sugar until sugar is incorporated with butter. With mixer on medium speed, add salt, vanilla and 2 tablespoons of the milk; beat 3 minutes. If frosting needs more stiff consistency, beat in up to 1 cup powdered sugar. If frosting needs to be thinned out, add remaining milk, 1 tablespoon at a time. Frost cupcakes with frosting. Garnish with strawberry fans and blueberries. Store covered in refrigerator.
