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Fireworks Cupcakes


45 mins


25 mins


24 cupcakes


1 hr 10 mins

White cake cupcakes with buttercream frosting and white chocolate accents.



24 ounces white chocolate wafers or chips

red food coloring

blue food coloring

sparkling sugar


6 tbsp unsalted butter, softened but cool

2⁄3 cup coconut oil, filtered

2 cups extra fine sugar (regular granulated sugar is fine)

1 tbsp vanilla extract (use clear for whiter cake)

2 2⁄3 cup all-purpose flour

1 tbsp baking powder

1 tsp salt

1 cup whole milk, room temperature

6 large egg whites, (3⁄4 cup) room temperature

24 cupcake liners

VANILLA BUTTERCREAM (double recipe for 24 cupcakes)

1 cup unsalted butter, softened

3 1⁄2 cups powdered sugar

1 tsp milk

1 tsp vanilla extract

1⁄8 tsp salt

1 Wilton tip 1M

1 Wilton tip no. 8



Step 1

Melt white chocolate in make-shift double boiler or microwave. Allow to cool slightly.

Step 2

Add food coloring then fill icing bags with the chocolate. I used a Wilton #8 tip.

Step 3

Make straight and squiggle lines on parchment paper. Allow to harden, you may refrgerate for faster results. Lightly spray streams with water and roll in sparkling sugar.


Step 4

Preheat oven to 350 degrees F. Place liners in cupcake pans, set aside.

Step 5

With a hand or stand mixer, beat butter on medium speed until creamy.

Step 6

Add sugar and coconut oil, beat until well combined and creamy. Scrape sides of bowl, then mix in vanilla extract.

Step 7

In separate bowl, whisk together flour, baking powder and salt. On medium speed, add part of the flour mixture and milk, alternating until all ingredients are added and combined.

Step 8

In separate bowl, beat egg whites with a hand mixer on high-speed until stiff peaks form. With a spatula, gently fold egg whites into the batter. Scrape down the sides of the bowl, combine ingredients well but do not over mix.

Step 9

Spoon batter into cupcake liners. Bake at 350 degrees F for 25 minutes depending on your oven.

Step 10

Inserted toothpick should come out almost completely clean. Cupcake tops should be lightly golden brown when baking is complete. Move cupcakes to cooking rack. After cupcakes are completely cool, decorate with buttercream frosting, sprinkles and white chocolate accents.

VANILLA BUTTERCREAM (double recipe for 24 cupcakes)

Step 11

In a bowl, add sugar and butter. Beat until blended.

Step 12

Add salt, milk and vanilla extract, beat for an additional 3 to 5 minutes or until smooth and creamy.


You may replace refined coconut oil with canola, or other vegetable oil.

Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.

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