Patriotic Cupcakes Recipe

As a Mom to a 2 year old & almost 4 month old baby. I am always looking for quick and easy recipes to make… but also, ways to elevate them and make them my own. I want to try and make this series, but not sure what to call it yet.  But for the purpose of making this quick and time efficient as possible for the parent that doesn’t have a lot of time to make everything from scratch this recipe is for you! Obviously, if you want to make the cake from scratch go right ahead.

Full Disclosure though, the frosting I chose for this cupcake is not the easiest.. but it definitely isn’t hard. So of course, if you want to make a buttercream or use the canned frosting.. go right ahead!

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What you will need..

  • White Boxed Cake
  • Red Pop Rocks – Cherry or Strawberry which ever flavor you prefer
  • Mini Marshmallows
  • Blue Gel Food Dye
  • Purple Gel Food Dye
  • Eggs
  • Sugar
  • Light Corn Syrup
  • Vanilla Extract
  • Blue Sprinkles (Optional)
  • Electric Handheld Mixer (optional)
  • Double Broiler (optional, sort of)

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Now Let’s Begin!

I began with a white boxed cake mix. I chose white because that way it would be easiest to get a nice blue cupcake once baked.  Follow the instructions for the cake on the box and then add your food dye. Make sure to have a regular blue and purple GEL dye. Add a decent a mount of blue dye and then a drop or two of purple. Adding the purple ensures it will stay a darker blue. Once you have baked the cupcakes make sure to put them in the fridge to chill as you make the frosting.

The frosting I used is a Marshmallow frosting. What i like about this frosting is it is light and airy and not overly sweet.  If you have a double broiler than use it here, if not than use two pots on top of each other like a double broiler (be careful) or a heat tempered glass bowl like people use to melt chocolate.

The Recipe

  • 2 Egg Whites
  • 1/3 Cup Cold Water
  • 1 1/2 Cups White Sugar
  • 1 1/2 Tsp. Light Corn Syrup
  • 1/2 Tbs. Vanilla Extract
  • 1 Cup Mini Marshmallows
  1. Bring water to boil in pot make sure it’s less than half the pot you don’t want the water to touch the bottom of your double broiler/second pot/Glass bowl.
  2. Add Egg Whites, Sugar, Cold Water and Corn Syrup in the pot/bowl that will go on top and mix together. Than lower heat to Med-High and place pot/bowl on top. Using an Electric Mixer (you COULD do this by with a whisk but it will take a lot of arm power and A LOT more time) start mixing the ingredients together until it forms stiff peaks and appears meringue like.
  3. Take off heat and add Marshmallows and Vanilla and Mix together until Marshmallows have melted. Then let sit for a few minutes to cool down.

 

Once everything has cooled down you can follow this extra step. Cut small hole in middle of the cupcakes and add some pop rocks to the middle and then frost the top for a little extra surprise. Or you can just frost the top of the cupcakes and sprinkle the pop rocks on top, as well as the optional blue sprinkles.

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Grandma’s Iowa “Chilly” Soup Recipe

It’s the first day of Fall! (or Autumn)

Before it was trendy, Fall has been my favorite season, for several reasons. I love the change in leaves, and weather. I love wearing sweaters & boots, getting cozy inside the house. The smells the surround fall, fresh and crisp, while being warm & welcoming. All the holidays so close together, spending time with family. Oh and My Birthday is at the end of October.

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BUT one of my most favorite things about Fall… is this soup! Although, I make this year round… my Grandma would make Iowa Chilly Soup once the weather started cooling down. It was (and still is in our home) a family favorite and could probably even be called my Great-Grandma’s Iowa Chilly Soup.. since she was the one who taught my Grandma how to make it.  I should warn you, although it is based off a Chili it is a SOUP and even though you can definitely add to this soup, the original recipe does not have any spice to it.

It’s a quick and simple recipe and takes anywhere from 40 minutes – 1 hour to make.

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– What You Will Need –

  • 1lb Ground beef
  • 1 Onion
  • 1 large can of red kidney beans
  • 1 large can of Tomato Soup
  • (optional) Noodles
  • (optional) corn
  • 1 Large Pot
  • 1 Med-Large Size Pan
  1. Start off by filling your the bottom of your pot with about 2 cups of water (enough so that your kidney beans and onions can just barely float above the water). Then place the pot on the stove and set the heat to high to get the water boiling.unnamed-4
  2. Then start cutting your Onions.  Once, your onions are diced, add them to the water.
  3. After your onions have been added to the water, drain your kidney beans and add them to the wait. Turn heat down to Med-High and wait until the onions are clear.
  4. While you are waiting for the onions to become clear. Get your pan and ground beef out and start browning the meat.
  5. Once the Onions are clear and the meat is still browning, add in the Tomato Soup and Stir.
  6. When the ground beef is cooked all the way through, drain the excess fat and add the ground beef to the pot. Stir in and reduce heat to Med. Stirring Occasionally for about 5 – 10 Minutes.
  7. From here the soup is ready to serve, if you have a pot that is nonstick. Turn heat down to simmer and place a lid on the pot, while the soup is being served.

Although, not required another thing my Grandma would add on the side for the soup was either Original Fish Crackers or a plain piece of bread lathered in butter. It may sound weird but dipping the bread in the soup, tastes divine and is a good way to start enjoying the soup while you are waiting for it to cool down.

I hope you enjoy this Recipe this Fall/Winter and let me know if you end up making it! You can always tag me in your homemade versions on Instagram @whatupKT_.