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July 4th Cupcake by Martha Stewart

July 2, 2009

Martha Stewart July 4th Cupcake

Photo from Martha Stewart Cupcake Book
by Zen Cupcake via iphone

24 Yellow Buttermilk Cupcakes
or One Bowl Chocolate Cupcakes

Swiss Meringue Buttercream

Blue Gel Paste food color

1 small bag of red licorice laces ( 5 ounces)

Tint 1 cup buttercream bright blue with gel paste food color. Transfer to a pastry bag fitted with a small plain tip.

Using a spatula, spread each cupcake with a smooth layer of untinted buttercream. Cupcakes can be refrigerated up to three days in an airtight container. Bring to room temperature before decorating.

To finish cut licorice laces into seventy-two 1 1/2* inch long pieces and seventy two 1/2* inch long pieces. Arrange three long pieces and three short pieces to form a flag pattern on each cupcake. With blue frosting pipe nine dots in each open corner of the cupcake to form the stars.

*Use your own discretion in cutting the length of the licorice laces depending on the size cupcakes you are using.

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