Firecracker Cupcakes

Instructions

1. Preheat the oven to 350 F. Prepare a cupcake pan by lining it with cupcake liners. You can do patriotic cupcake liners if desired.

2. Prepare box mix according to package instructions.

3. Pour cake batter into three separate bowls. In one bowl add the blue gel food coloring and mix until you reach your desired color. Do the same for bowl number two but with the red gel food coloring. Leave the last bowl as original cake batter.

4. Pour the cake batter into the cupcake pans alternating between the three colors to achieve an even amount of the blue, red, and white batter. Only fill ¾ of the liner.

5. Use toothpick to lightly swirl the cake batter in each tin.

6. Bake in the oven for 18-21 minutes or until a toothpick comes out clean.

7. In a microwavable bowl, melt the white chocolate by microwaving it in 15 seconds intervals stirring between each interval. Let the chocolate cool down.

8. In the meantime, use a mixer to beat the salted butter until creamy. Gradually add the powdered sugar and then add in the heavy cream and lemon juice. Beat until just combined.

9. Once white chocolate has cooled, add it to the mixer and beat everything together until desired consistency is reached. Add more powdered sugar or cream until it reaches a pipeable frosting consistency.