Whether you celebrate the Fourth of July with 300 of your closest friends or just the 3 in your immediate family, we've put together a few inspiring images for any Fourth of July Celebration.
DIY wreaths from Family Fun are quick crafts that can bring a patriotic touch to any party.
Patriotic Marshmallow Pops from Living Locurlo are a perfect easy treat (and they are absolutely adorable, too!)!
We're a little obsessed with topiaries and this ribbon topiary from A Diamond in the Stuff has us inspired!
Can you imagine anyone at the block party who would love this delicious cupcake display by Bliss Tree?!
We love this yummy and simple recipe for Angel Food Cupcakes with whipped cream frosting from Life Tastes Like Food:
Angel Food Cupcakes with Whipped Cream Frosting
- 1/2 cup confectioners sugar
- 3/4 cup all-purpose flour (but after you measure it out, remove 1 1/2 tablespoons of the flour)*
- 1 1/2 tablespoons corn starch*
- 1/4 teaspoon salt
- 8 egg whites from large egg whites, at room temperature
- 1/4 cup water
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/3 cup granulated sugar
- 1 pint of heavy whipping cream
- 2 tablespoons sugar (more if you want it sweeter)
- 5-10 drops of red food coloring
- Fresh strawberries, sliced
- Preheat the oven to 325 degrees. Lightly spray or line a muffin tin with cupcake liners.
- Sift together the flour and corn starch in a medium bowl so they are well blended. Then, mix in the confectioners sugar and salt. Make sure everything is really incorporated.
- In a separate (large) mixing bowl, combine the egg whites, water, vanilla extract, and cream of tartar. Using an electric mixer or standing mixer, start whisking the ingredients on low power. Once the mixture starts to get foamy, increase the mixing speed to medium and add the sugar slowly (1 tablespoon at a time).
- When all of the sugar is added, change the mixing speed to high and keep beating until you start to see soft peaks form. This will take anywhere from 5-10 minutes depending on what type of electric mixer you’re using. (See pictures above for reference.)
- Once the egg white mixture is forming soft peaks, sift half of the dry ingredients into the egg whites. Then, using a rubber spatula, fold the dry ingredients into the whisked egg white mixture. Then do the same for the second half of the dry ingredients. FOLD CAREFULLY. Do not over mix your batter.
- Then, spoon the batter into the cupcake tins. Make sure you fill your batter almost all the way to the top–the cupcakes don’t rise too much.
- Bake for 18 to 20 minutes or until the tops are slightly golden. Let cool completely.
- In a bowl, pour in the heavy whipping cream.
- Using an electric mixer or standing mixer, mix the cream at medium speed.
- Once the cream starts to thicken a little bit, slowly add the sugar a little bit at a time.
- When the sugar is mixed in, add the red food coloring, one drop at a time. Keep adding a drop at a time while continuously mixing until you get the shade of pink that you want.
- Increase the mixing speed to high and mix until the whipped cream turns fluffy and thick.
- To decorate, spoon the whipped cream into a piping bag with a 1M frosting tip. Swirl onto the cooled cupcake, and then top each cupcake off with a slice of strawberry!
Check out Stephanie's full blog post with this recipie here: http://www.lifetasteslikefood.com/2012/01/21/angel-food-cupcakes-with-whipped-cream/
Here's to your inspired celebration!