INDIANAPOLIS, Ind. — Kylee Wierks of Kylee’s Kitchen is sharing racing-inspired recipes to put you right in the mood for the Indianapolis 500. These tasty ideas are perfect no matter whether you plan on tailgating or gathering a big group of friends to listen / watch the greatest spectacle in racing.

Checkered Flag Racing Cupcakes
Yield: Makes about 12 cupcakes
Ingredients
For the vanilla cupcakes

• 1 and 2/3 cups all-purpose flour (200 grams)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar (198 grams)
• 1/2 cup unsalted Challenge butter, melted
• 3/4 cup milk
• 1/4 cup yogurt (57 grams)
• 2 teaspoons vanilla extract
• 2 egg whites

For the swirl frosting

• 1 cup unsalted Challenge butter, room temperature
• 4 cups powdered sugar (454 grams)
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 4 Tablespoons heavy cream, divided
• 1/2 cup unsweetened cocoa powder (42 grams)

Directions
For the vanilla cupcakes

1. Preheat oven to 350 degrees Fahrenheit
2. Combine flour, baking powder, baking soda, and salt in medium bowl and set aside.
3. Mix sugar and melted butter in large bowl. Whisk in milk, yogurt, and vanilla extract making sure the butter is not to hot beforehand otherwise the dairy will curdle.
4. Slowly add flour mixture to wet ingredients and mix just until no lumps remain.
5. Beat egg whites using whisk or mixer until frothy (about 1 minute of fast whisking by hand or 30 seconds with mixer).
6. Add egg whites to mixture and slowly mix in.
7. Divide batter amongst 12 cupcake liners and bake for about 18 to 20 minutes. Let cool.

For the swirl frosting

1. In large bowl, beat butter at medium speed until smooth.
2. Add powdered sugar, vanilla extract, salt, and 2 Tablespoons of heavy cream. Beat at low speed until combined, and then beat at high speed for an additional minute.
3. Scrape away half of vanilla frosting and set aside.
4. Add remaining 2 Tablespoons heavy cream and cocoa powder to bowl and beat until combined.
5. Lay sheet of plastic wrap about a foot long onto work surface.
6. Use spatula to spread chocolate frosting into 3-inch strip in center of plastic wrap. Spread vanilla frosting in 3-inch strip alongside chocolate frosting being careful not to mix the two.
7. Fold chocolate frosting over vanilla frosting and place into piping bag fitted with 1M swirl piping tip.
8. Pipe onto cupcakes and serve.

“Tire” Oreos

Ingredients

• 1 (14.3 ounce package) Oreos
• Wilton Color Mist Food Color Spray, silver

Directions

1. Print out picture of hubcap that is 1.6 inches in diameter.
2. Cut out spokes of hubcap and around edge.
3. Place paper hubcap stencil on top of Oreo and use color mist to spray over Oreo.
4. Remove paper stencil and you should see a hubcap design on Oreo

Car Pasta Salad

Ingredients

• 1 (5.5 ounce box) Kraft Macaroni and Cheese, Disney “Cars 3” edition
• 1 cup cherry or grape tomatoes, halved
• 1/3 cup pesto
• 1/4 cup Parmesan cheese
• 1/4 cup mozzarella cheese

Directions

1. Open Kraft mac and cheese box and set aside cheese packet.
2. Bring 6 cups water to boil and add macaroni; cook about 7 minutes or until tender and drain and rinse macaroni
3. Combine macaroni with tomatoes, pesto, Parmesan cheese, and mozzarella cheese
4. Chill for several hours or up to one day and serve

Indiana-shaped sugar cookies
Ingredients

• 3 cups flour (360 grams)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks Challenge butter, room temperature
• 1 cup granulated sugar (198 grams)
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Directions

1. Mix together the flour, baking powder, and salt and set aside.
2. In a large bowl, cream the butter for one minute; ad the sugar and beat on high speed until light and fluffy.
3. Scrape down sides of bowl as needed and add egg, vanilla extract, and almond extract. Beat until combined.
4. Add dry mixture to bowl and beat on low until just combined.
5. Lay a piece of parchment paper on your counter top, place dough on paper, and then put another piece of parchment paper on top of dough.
6. Use a rolling pin to gently roll out the dough between the two sheets of parchment paper.
7. Once dough is about 1/3-inch thickness stick it in the refrigerator to chill for about 30 minutes.
8. After cookie dough is chilled, preheat oven to 350 degrees Fahrenheit.
9. Use Indiana-shaped cookie cutter to cut out shapes and transfer to baking sheet.
10. Bake for about 8 to 10 minutes, or until edges of cookies just barely turn golden.
11. Repeat with remaining dough; cool completely before frosting.