Fabulous 4th Cupcakes

When it is hot outside, I just don’t feel like eating super sugary, heavy cupcakes.

I have a recipe for light, airy and delicious cupcakes perfect for the heat of summer- delicious sponge style cakes and a whipped cream icing that aren’t too sweet or heavy, and are perfect with fresh fruit or even preserves.

These would be a wonderful addition to your 4th of July or Olympics celebrations this summer!

Splendid Sponge Cupcakes:

-225 grams self-rising flour

-225 grams sugar

-6 tbsp. butter, softened

-2 tsp baking soda

-2 tsp vanilla extract

-4 eggs

-milk to loosen mixture, about 1-3 tbsp

Cream butter and sugar together. Beat in eggs and vanilla. Carefully fold in flour and baking soda, take care to not overwork mixture.

Add a little milk to make it slightly wet, like pancake batter.

Pour into cupcake wrappers and bake until slightly brown, about 12 minutes. These do expand a bit, so only fill the cupcakes about 1/2 the way.


For the whipped cream icing:

-1 package heavy whipping cream

-1/4 cup sugar, splenda or substitute

-2 tsp. vanilla

Beat in mixer until stiff peaks form- about 2 minutes. Scoop into ziploc bag with tip cut off or icing bag, and pipe onto cucpakes in a circle. Top with fresh fruit or a decorative toothpick/topper.


Cupcake cups pictured were from Pick Your Plum- but you can find them in lots of great colors and styles at the Tomkat Studio.

Toothpick flags were found at Jo-Ann Fabrics.

What is your favorite summer sweet treat?

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