Flag Cupcakes

Yummy treat for a summer picnic. The original recipe is for a sheet cake, but since I didn't have a pan that was big enough to accommodate the recipe, I made cupcakes instead. I also decided to cut strawberries into star shapes since I couldn't do the whole flag thing. It was fun!

Flag Cupcakes
A variation on this recipe from Ina Garten (The Barefoot Contessa)



For the cupcakes:
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract

To assemble:
Blueberries
Strawberries

Heat the oven to 350°F.

Line 2 muffin pans with muffin liners or grease with cooking spray.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Use ice cream scoop or spoons to fill muffin pans. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Put icing in piping bag with a star tip attached, and ice cupcakes in swirl pattern. You can also spread icing on with a spatula. Place blueberries and strawberries on top and enjoy.