Celebrate Independence Day!

Happy 4^th of July Everyone!

On July 4, 1776, Thomas Jefferson’s Declaration of Independence was adopted, ending the American Revolution (1775-76), and we gained our independence from Great Britain. This day has been celebrated in the United States ever since. People often gather for parades, backyard barbeques and firework displays.  

Bring the festivities home this year! Invite your friends and family to celebrate this fun mid-summer holiday in the comfort of your home. The ambiance in your backyard will be the perfect setting with the soft trickle of a water feature, the aroma of a delicious feast coming from your custom barbeque island and the glow of SP Lighting.

Our favorite things to cook up this Independence Day are tasty hamburgers (with everything on them, of course), veggie kabobs and maybe some old-fashioned potato salad. For a delicious, patriotic dessert try this recipe for Flag Cupcakes with Vanilla Buttercream from bettycrocker.com.

Ingredients:

Cupcakes

1 box white cake mix

2 eggs

1 cup sour cream

½ cup milk

1/3 cup vegetable oil

1 teaspoon lemon zest

Strawberries for garnish

Blueberries for garnish

Frosting

1 cup butter (2 sticks), softened

3 to 4 cups powdered sugar, sifted

½ teaspoon salt

2 teaspoons vanilla extract

Up to 4 tablespoons milk or heavy cream

Directions:

• Combine all ingredients until incorporated. Scrape sides of bowl and then beat on med-high speed for 3 minutes.
• Divide batter equally in half between two bowls.
• Use red food coloring to color one bowl of batter to desired color of red.
• To make flag striped cupcakes, alternately place a spoonful of red batter and then a spoonful of white batter in the cupcake holder. The batter is the think, so it won’t spread on its own. A great tip is to set out a little bowl of water where you’re working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn’t stick to your fingers.
• Bake cupcakes according to the cake mix package directions.
• Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk, 1 tablespoon at a time. Frost cooled cupcakes. Garnish with strawberries and blueberries.