Anyway, since i'm super duper fond of rainbows i make sure to make rainbow cakes and cupcakes once in awhile.
NOTE: This cake contains happiness. When i bring rainbow cupcakes to friends they always seem to go "oohh" "ahhhh", "how did you do this?", "i love the color combination" and the compliment goes on and on.
Sometimes I struggle with what I want to bake and bring to parties. There are so many things that factor into my decision: portability, travel-bility, allergies, in/formality of event, age group of dessert eaters etc etc. But this time I knew exactly what I wanted to make. So I threw caution to the wind. I didn’t even think twice about it. Whenever i feel confused on what to bring, i always go for rainbow cupcakes with frosting. Trust me, it won't let you down.
Let me share one of my favorite cupcake recipe of all times.
For cupcakes
2-1/2 cups AP flour
3 tsp baking powder
1/2 tsp salt
1-1/2 cup sugar
12 tbsp (1-1/2 sticks) butter, Note: room temperature
2 large egg + 2 egg white, room temperature
2 tsp vanilla extract or if you are using vanilla powder 1/4tsp. will do
1 cup milk Note: you can go for half and half or evaporated milk
Food coloring: red, orange, yellow, green, blue, purple
2-1/2 cups AP flour
3 tsp baking powder
1/2 tsp salt
1-1/2 cup sugar
12 tbsp (1-1/2 sticks) butter, Note: room temperature
2 large egg + 2 egg white, room temperature
2 tsp vanilla extract or if you are using vanilla powder 1/4tsp. will do
1 cup milk Note: you can go for half and half or evaporated milk
Food coloring: red, orange, yellow, green, blue, purple
For Frosting:
Buttercream Recipe -- I've always used Wilton's recipe
Ingredients:
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine softened
- Easy-Add clear vanilla extractAdd to shopping list clear vanilla extract
- 4 cups sifted confectioners' sugar (approximately 1 lb.)
- 2 tablespoons milk
Makes:
About 3 cups of icing.
*if you only need a little amount of butter cream you could try this recipe:
1/4 stick of softened butter
2-3 cups of powdered sugar *add it 1/2 cup at a time, texture should be soft but not runny. if your mixtures seems a little dry add a teaspoon of milk, if its to runny add more powdered sugar
1-2 tbsp. of milk
INSTRUCTIONS
To make cupcakes—
Preheat oven to 350F. Line cupcake pan with paper liners.
Preheat oven to 350F. Line cupcake pan with paper liners.
In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add eggs and egg whites, one at a time, beating on low.
Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture.
Divide the batter into 6 different bowls. Add food coloring per bowl and mix to combine until you get the vibrant color you want. Add batter color by color, about 1 tbsp of each color until all the colors fill the cupcake liner about 1/2-2/3 full.
Pipe buttercream rosting on cupcake with Wilton 1M star tip and garnish with rainbow sprinkles or skittles!
Happy Baking,
Dina
Thanks to: http://iheartcuppycakes.com
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