Firecracker Cupcakes

 

I remember well the July Fourth celebrations of my childhood. Mother provided us with two big tin lard cans into
which firecrackers could be thrown to make a loud bang. It was a day when we kids were allowed to make all the noise
we wanted, without being told to quiet down. It was a real day of freedom for us as well as our country.
As soon as it was dark, we ran around with sparklers, and we enjoyed these chocolate cup cakes, decorated with red,
white and blue frosting, as an end-of-celebration treat.

Firecracker Cupcakes

Sift into a mixing bowl, three times: 1 1/2 cups flour, 1 1/4 t. baking soda, 1 cup sugar and 3 T. cocoa.
Make a hole in the center of the dry ingredients and add, mixing in well: 1 egg yolk, 1 cup buttermilk, 3 T. melted butter and 1 t.
vanilla.
Fold in: 1 stiffly beaten egg white.
Place batter in a lined cupcake pan.
Bake at 350 degrees for about 20 minutes.
Frost with a simple butter icing measured into three bowls and tinted with red, white and blue food coloring.
Makes 1 dozen cupcakes.