Red White Blue Cups Recipes

RED WHITE AND BLUE JELL-O CUPS

Steps:

• Clear a space in your refrigerator for 2 regular size muffin pans. Lay cups in the muffin tin on an angle.
• In a large measuring cup with a spout, add 1 cup of boiling water and stir in 1 package of blue jello.
• Mix well, for about 2 minutes, or until completely dissolved.
• Add 1 cup of cold water and mix well.
• Pour a small amount into each cup and lay on an angle in the muffin tin.
• Refrigerate until firm, about an hour.
• In a measuring bowl with a spout, add 1/2 cup of cold water and 2 packages of unflavored gelatin. Let set for about 5 minutes or until thick.
• Stir in 1-1/2 cups boiling water and mix until smooth.
• Pour in sweetened condensed milk and mix well.
• Let set to cool.
• Remove cups from refrigerator and tilt the cups in the opposite direction.
• Fill each cup with sweetened condensed milk and return to the refrigerator until firm, about an hour.
• Remove cups from the refrigerator and stand them up on a flat surface, or place them, right side up, into a 9x13 baking pan.
• In a large measuring cup with a spout, add 1 cup of boiling water and stir in 1 package of red jello. Mix well, for about 2 minutes, or until completely dissolved.
• Add 1 cup of cold water and mix well.
• Pour into cups, filling to the top.
• Refrigerate until firm, about an hour.
• Before serving, top with whipped topping and sprinkles.

RED, WHITE, AND BLUE MERINGUE CUPS

Steps:

• Using a 3-inch bowl or cookie cutter, draw 8 circles on a sheet of parchment paper. Turn the paper over, and place on a baking sheet; set aside.
• Preheat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine whites, lemon juice, and vanilla. Beat on medium-low speed until soft peaks form, about 1 1/2 minutes. Reduce to low speed, and gradually sprinkle sugar over whites. Increase speed to high and beat until stiff glossy peaks form, 2 to 3 minutes. Remove from mixer; sift cornstarch over, and fold to combine.
• Fit a pastry bag with a plain pastry tip with a 1/2-inch opening (Ateco No. 6), and fill bag with meringue. Beginning in the center of one of the circles, cover with an even layer of meringue. Pipe around the perimeter to form a 1-inch collar. Repeat process with remaining circles.
• Transfer baking sheet to oven, and bake for 1 hour. Reduce heat to 175 degrees, and bake until meringue has dried but is still white, about 1 hour more. Transfer to a wire rack to cool.
• Place a meringue on a dessert plate. Fill with a scoop of sorbet, and drizzle with blueberry sauce. Serve immediately.

RED, WHITE & BLUE CUPS

Steps:

• Using a 3-inch bowl or cookie cutter, draw 8 circles on a sheet of parchment paper. Turn the paper over, and place on a baking sheet; set aside.
• Preheat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine whites, lemon juice, and vanilla. Beat on medium-low speed until soft peaks form, about 1 1/2 minutes. Reduce to low speed, and gradually sprinkle sugar over whites. Increase speed to high and beat until stiff glossy peaks form, 2 to 3 minutes. Remove from mixer; sift cornstarch over, and fold to combine.
• Fit a pastry bag with a plain pastry tip with a 1/2-inch opening (Ateco #6), and fill bag with meringue. Beginning in the center of one of the circles, cover with an even layer of meringue. Pipe around the perimeter to form a 1-inch collar. Repeat process with remaining circles.
• Transfer baking sheet to oven, and bake for 1 hour. Reduce heat to 175 degrees and bake until meringue has dried but is still white, about 1 hour more. Transfer to a wire rack to cool.
• Place a meringue on a dessert plate. Fill with a scoop of sorbet, and drizzle with blueberry sauce. Serve immediately.

RED, WHITE AND BLUE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups.
• Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups. Add 1 1/2 teaspoons raspberry jam to each cup; cut through batter with toothpick for swirled effect. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes. Sprinkle with stars and sparkling sugar.