Make mouth-watering summer drinks and desserts.

Things You'll Need

  • DOUBLE CHOCOLATE CUPCAKES (recipe follows)
  • Red and blue food color
  • TWIZZLERS PULL 'N PEEL Candy in red, white and blue

How to Make

  • 1. Prepare DOUBLE CHOCOLATE CUPCAKES; cool completely.
  • 2. Prepare VANILLA BUTTERCREAM FROSTING. Divide evenly into three bowls; tint one bowl red and another blue. Frost cupcakes so that you have 4 each of red cupcakes, blue cupcakes and white cupcakes.
  • 3. Cut each candy piece into three equal lengths. Unpeel one end into individual strands down to the center of the candy.
  • 4. Just before serving press unpeeled end of candy piece into the center of each cupcake. Makes 12 cupcakes.
  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 2 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 3 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar, melted
  • 1. Heat oven to 350°F. Line 12 muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
  • 2. Stir together flour, sugar, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until batter is smooth. Blend in melted chocolate. Divide batter evenly into prepared muffin cups.
  • 3. Bake 16 to 18 minutes or until wooden pick inserted in center of cupcakes comes out clean. Remove from pan to wire rack. Cool completely.
  • VANILLA BUTTERCREAM FROSTING: Beat 10 tablespoons softened butter or margarine in large bowl until creamy. Gradually add 7-1/2 cups (2 lbs.) powdered sugar, 1/2 cup milk and 2 teaspoons vanilla extract, beating to spreading consistency (additional milk may be needed). About 4 cups frosting.