Independence Day Cupcakes

posted in: Cupcake Recipes | 1

Prep and cook time: 40 minutes

Makes: 14 cupcakes



25g | 1 oz cocoa powder

100 ml | 7 tablespoon boiling water

50g | 2 oz | ¼ cup butter

100g | 3 ¼ oz caster (superfine) sugar

1 egg, beaten

85g | 3 ½ oz plain (all-purpose) flour

½ tablespoon bicarbonate (baking) soda

¼ tablespoon baking powder


For the topping

175g | 6 oz | ¾ cup unsalted butter

350g | 12 oz | 2 ¼ cups icing (confectioners’) sugar

2 tablespoon lemon juice

6 tablespoon hot water


To decorate

Red, white and blue sugars stars



  • Preheat the oven to 180 degrees Celsius and place 14 medium paper cases in a muffin tin
  • Put the cocoa and boiling water into a small bowl and mix to a smooth paste, and allow it to cool. Beat the butter and sugar in a mixing bowl until soft and light, and then beat in the egg.
  • Sift in the dry ingredients and stir until blended. Stir un the cocoa paste and mix until smooth.
  • Spoon the mixture into the paper cases and bake for 20 minutes until risen and springy to the touch. Remove from the tins and cool on a wire rack.
  • For the icing, beat the butter until soft. Sift in the icing sugar and stir well. Beat in the lemon juice and hot water until the mixture is smooth.
  • Spoon the mixture into a piping bag and pipe swirls on top of the cooled cakes. Scatter the sugar stars over the top.


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