Add some pop to your Fourth of July dessert

Inspired by the colors and crackles of Fourth of July firecrackers, these miniature cakes are studded with flecks of color and go down with a bang, thanks to a sprinkling of totally retro Pop Rocks candy.

These cakes are great baked and served in coffee cups, making them easy to transport to a summer picnic. They also could be baked in more traditional paper muffin cups.

Boxed cake mix can be substituted for the homemade cake recipe listed below. Follow the package directions and stir in the rainbow candies. Canned or frozen whipped topping could be substituted for the whipped cream.

The Pop Rocks can sit on the cakes for some time without losing their zing, but hold off as long as you can before putting them on to truly taste the firecracker in them.

The number of cupcakes produced by this recipe will vary according to the size of the cups used. Eight-ounce cups will produce about 12 cupcakes.

Firecracker Cupcakes

Preparation time, start to finish: 1 1/2 hours (45 minutes active). Makes about 12 servings.
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 sticks unsalted butter, room temperature
1 1/4 cups sugar
8 egg yolks
2 teaspoons vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
1 cup heavy cream
2 tablespoons powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
About 1/2 cup Pop Rocks candy (fourteen .24-ounce packets), to garnish

Preheat the oven to 375 F. Coat the inside of 12 oven-safe, 8-ounce coffee or tea cups with baking spray (flour and oil). Alternatively, line 12 muffin tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, 2 to 2 1/2 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about 3 1/2 to 4 minutes.

Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour.

Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in. Gently fold in the sprinkles or miniature candy-coated chocolates candies.

Fill the prepared cups halfway with batter. Place the cups on a baking sheet and bake, rotating the pan halfway through cooking, until a skewer inserted at the center comes out clean, 28 to 30 minutes.

Transfer the cups from the baking sheet to a wire rack and allow them to cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining 1 teaspoon of vanilla. Use an electric mixer to beat until thick.

Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake generously with Pop Rocks.