Recipes: Cat Cora's Patriotic Treats

— -- Yields 24 cupcakes

Directions for the cupcakes:

Preheat the oven to 350 degrees F. Fill two 12-cup muffin pans with cupcake papers.

Sift together all of the dry ingredients (the flour, sugar, baking soda, salt, and cocoa powder) into a medium mixing bowl. In a large bowl, gently beat together all of the wet ingredients (the oil, buttermilk, eggs, food coloring, vinegar, and vanilla) with a handheld electric mixer (or you can beat rapidly by hand if you d not have one). Slow mix the sifted dry ingredients to the wet until smooth and thoroughly combined.

Fill the cupcake tins about 2/3 of the way, dividing the batter evenly. Bake in the heated oven for about 20 to 22 minutes. Turn the pans once, half way through, to assure even cooking. Test the cupcakes with a fork or toothpick for doneness (no batter should stick). When the cupcakes are ready, remove from oven and cool completely before frosting.

Directions for the icing:

In a blender, add the cream and blueberries and blend well. Pour the mixture into a cold mixing bowl and whisk, adding sugar in slowly, until it forms stiff peaks.

Frost the cupcakes and set a few raspberries on each.

*Recipe courtesy of Cat Cora