1. Allow cream cheese and
butter to stand at room temperature for 30 minutes. In a large mixing bowl beat
cream cheese, butter, liqueur, and vanilla with an electric mixer on medium
speed until light and fluffy. Gradually beat in powdered sugar. If necessary,
beat in milk, 1 teaspoon at a time, until frosting reaches spreading
1. Allow butter and eggs to stand at room temperature for 30 minutes.
Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups or
parchment-paper squares. In a medium bowl stir together flour, cocoa powder,
and salt. Set aside.
2. Preheat oven to 350 degrees F. In a very large mixing bowl beat
butter with an electric mixer on medium to high speed for 30 seconds. Gradually
add sugar, about 1/4 cup at a time, beating on medium speed until combined.
Scrape sides of bowl; beat on medium speed for 2 minutes more or until light
and fluffy. Add eggs, one at a time, beating well after each addition. Beat in
red food coloring, liqueur, and vanilla. Alternately add flour mixture and
buttermilk, beating on low speed after each addition just until combined. In a
small bowl combine baking soda and vinegar; fold into batter.
3. Spoon into prepared muffin cups, filling each about three-fourths
full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 20 minutes or until tops spring back when lightly
touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove
cupcakes from muffin cups. Cool completely on wire racks.
5. Spread cupcakes with Cream Cheese-Raspberry Frosting. If desired,
top each with a raspberry. Makes 26 (2-1/2- inch) cupcakes.
To make 1-1/3 cups sour milk, place 4 teaspoons lemon juice or vinegar
in a glass measuring cup. Add enough milk to make 1-1/3 cups liquid; stir. Let
stand for 5 minutes before using.
2 1/2 cups 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)
1. 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
2. Meanwhile, place Creamy White Frosting in a disposable pastry bag
fitted with a medium star tip. Pipe frosting over Confetti Cupcakes.
3. 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)