4th of July Cupcakes
Strawberry shortcake truffles made with golden Oreos, freeze-dried strawberries, and cream cheese! They're dipped in a white chocolate and sprinkled with a strawberry golden oreo crumb. They make the perfect little treat!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes
- 1/2 cup butter room temperature
- 1 tsp. vanilla extract
- 2 T. milk
- 1 3/4 cups powdered sugar
- red, white, and blue fondant
Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.
In a large mixing bowl, add the butter and sugar. Beat with a hand mixer until light and fluffy.
Add in the eggs and vanilla extract. Beat until combined.
Combine the baking powder, salt, and flour into a small mixing bowl. Whisk to incorporate all of the dry ingredients. Alternately add in the dry ingredients and milk starting and ending with flour mixing well after each addition. I added half of the dry ingredients, all of the milk, and the rest of the dry ingredients. Fill the liners with the cake batter. Bake the cupcakes for 18-20 minutes. Around 18 minutes, insert a toothpick into the cupcakes and if it comes out clean the cupcakes are done.
Remove the cupcakes from the oven and let cool completely.
In a mixing bowl, add in the all of the ingredients and beat on low until most of the powdered sugar is incorporated. Turn the mixer to medium, and continue to beat until light and fluffy. Set aside.
Cupcake TopperGently roll out the red fondant to about 1/8" thick on a piece of parchment paper dusted with powdered sugar. If the fondant starts to get sticky, use a little more powdered sugar on the rolling pin and parchment paper.
Use the largest 2.75" cookie cutter to cut out the red fondant.
Add the frosting to the top of the cooled cupcakes making sure that the frosting is level. You can also use a piping tip and a straight tip to pipe a level swirl. Doing this after cutting out the fondant will prevent the frosting from having time to crust. Place the large red fondant circle on top.
Roll out the white fondant and use the 2.25" cookie cutter.
Apply a small amount of water or frosting on the back of the white fondant and stack on top of the red.
Use the 2" cookie cutter on the red fondant, apply water or frosting to the back of the circle and stack on top of the white fondant circle.
Roll out the blue fondant and use the smallest 1.5" cookie cutter to cut a blue fondant circle.
Apply a small amount of water or frosting to the back of the blue fondant and stack on top of the other colors.
Lastly, use the small star cookie cutter to cut out a white fondant star and stack on top of the cupcake.
Repeat with all cupcakes.
Calories: 346kcal | Carbohydrates: 47g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 191mg | Potassium: 123mg | Sugar: 34g | Vitamin A: 530IU | Calcium: 58mg | Iron: 0.9mg