By Heather Kilduff of Sterilite Corporation
I never go to a party empty handed. As a matter of fact, some people would say I have a tendency to go a little overboard. Mexican flag cupcakes are a favorite of mine, in honor of my Mexican heritage and pride. A treat for all ages, nothing says Cinco de Mayo like these green, white and red delights.
I like to bring a dozen or two. One dozen fits perfectly in a rectanglar Ultra•Seal™ food storage container. The container makes them easy to transport while keeping them fresh and delicious.
Go ahead and bring ‘em to your next Cinco de Mayo celebration – they’re sure to be a hit!
Mexican Flag Cupcakes
Adapted from allrecipes.com
1 cup granulated sugar
½ cup butter
2 teaspoons vanilla extract
1½ cups all-purpose flour
1¾ teaspoons baking powder
½ cup milk
Preheat oven to 350º F (175º C). Line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. In a separate bowl, combine flour and baking powder then add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 20 to 25 minutes. The cupcakes are done if they spring back when touched.
Two 8 oz. packages cream cheese
¼ cup sugar
One 8 oz. tub whipped topping, thawed
4 kiwis, peeled, sliced
10 fresh strawberries sliced
1 cup shredded sweetened coconut
Beat cream cheese and sugar in a large bowl with whisk or mixer until blended. Stir in whipped topping and spread over cupcakes. Arrange fruit on cupcakes to resemble the Mexican flag.