Recipes and Cooking Sparkler Cupcakes Celebrate the red, white, and blue with these festive and fast cupcake toppers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 6, 2021 Print Share Share Tweet Pin Email Prep Time: 45 mins Microwave Time: 1 mins Total Time: 45 mins Servings: 12 Yield: 12 (2-1/2 inch) cupcakes Jump to Nutrition Facts Ingredients ½ cup red candy coating disks ½ cup blue candy coating disks ½ cup white candy coating disks 2 ½ cup Creamy White Frosting or canned creamy white frosting 12 Confetti Cupcakes or other 2-1/2-inch cupcakes in paper bake cups Red, white, and blue sprinkles and/or jimmies (optional) Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 4 cup powdered sugar 3 tablespoon milk Confetti Cupcakes 1 package 2-layer-size white cake mix 1 4-serving-size package instant cheesecake pudding and pie filling mix 1 cup water 3 eggs ½ cup sour cream ⅓ cup vegetable oil ½ cup red, white, and blue sprinkles or jimmies Directions Place colored candy coating disks in three separate small microwave-safe bowls. Microwave one bowl on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Repeat, one at a time, with the remaining bowls of candy coating. Transfer the melted candy coatings to three small heavy resealable plastic bags. Snip off a small piece from one corner of each bag. On sheets of waxed paper, make 8- to 9-inch-long sticks (about 1/4-inch thickness) of each color candy coating by piping back and forth over waxed paper in a zigzag pattern. Let stand about 1 hour or until firm. (If necessary, place the sticks of candy coating in the freezer until firm.) Meanwhile, place Creamy White Frosting in a disposable pastry bag fitted with a medium star tip. Pipe frosting over Confetti Cupcakes. Break the zigzag sticks of candy coating into 3- to 4-inch lengths. Insert the candy sticks into frosting, radiating out from the center like a sparkler. If desired, sprinkle with colored sprinkles. Makes 12 (2-1/2-inch) cupcakes. Creamy White Frosting In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups. Confetti Cupcakes Preheat oven to 350°F. Line twenty-four to twenty-six 2 1/2-inch muffin cups with paper bake cups. In a large mixing bowl combine cake mix, pudding mix, the water, eggs, sour cream, and oil. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more, scraping sides of bowl occasionally. Stir in sprinkles. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 20 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Print Nutrition Facts (per serving) 493 Calories 25g Fat 64g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 493 % Daily Value * Total Fat 25g 32% Saturated Fat 8g 40% Cholesterol 32mg 11% Sodium 230mg 10% Total Carbohydrate 64g 23% Total Sugars 54g Protein 3g Calcium 70.7mg 5% Iron 0.5mg 3% Potassium 76mg 2% Fatty acids, total trans 2g Folate, total 16.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.