Festive Fireworks Bundt Cupcake with Frosting and Candy Canes
Votes: 2
Time: 2 hours 15 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Festive Fireworks Bundt Cupcake with Frosting and Candy Canes - Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcake
- 220 g of butter at room temperature, plus extra for the pan
- 2.75 cups all-purpose flour, plus extra for dusting pan
- 2 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt
- 1.66 cups granulated sugar
- 4 large eggs at room temperature
- 0.5 cup sour cream
- 1 tbsp vanilla extract
- 0.75 tbsp. sour milk
- Red, white, and blue nonpareil candies for decoration
- Red, white and blue lollipop sticks for decoration
Glaze
- 2 cups powdered sugar
- 1 tbsp lemon juice
- 0.5 tsp vanilla extract
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Cooking the dish according to the recipe:
- Preheat oven to 160°C. Grease a 10-12 cup bundt cake pan, making sure to coat all the edges thoroughly. Dust with flour and shake out any excess.
- In a bowl, combine flour, baking powder, baking soda, and salt; set aside.
In a large bowl, beat the butter and granulated sugar with a mixer on medium speed until light and fluffy, about 5 minutes. While beating, add the eggs one at a time, then the sour cream and vanilla. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the sour milk. Beat until combined. - Pour the batter into the prepared pan and smooth out the top layer. Bake until golden brown, about 55 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. Transfer to a wire rack and let cool in the pan for 15 minutes. Then loosen the edges of the cake with a knife and invert it onto a wire rack to cool completely.
- Prepare the glazeWhisk together the powdered sugar, lemon juice, vanilla, and 1 tablespoon of water in a bowl; add a little more water if the glaze is too thick. Spoon the glaze onto the cake, letting it drip down the sides. Decorate with colorful candies. Let the glaze set for 5-10 minutes. Insert lollipop sticks into the hole in the center of the cupcake.
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