Wednesday, 26 March 2014

Rainbow Cupcakes

Hey guys! So for my first post and recipe, I’m going to share these rainbow cupcakes. Yes, the recipe itself is pretty basic, a simple chocolate cupcake with vanilla buttercream, but I think the rainbow on top gives a really pretty and dreamy effect and what makes it even better is that they are so simple to make! These cupcakes are perfect for a special occasion or a gift to a friend.

For me personally, I love the mix of the chocolate cupcake with vanilla frosting, so that’s what I’m going to show you guys today! However, you can easily change the flavour of things to suit your personal tastes by adding’s nuts to the cake mixture or adding different flavourings to the frosting such as peppermint, lemon…etc.

*Just a note for the vanilla frosting, although vanilla extract is perfectly acceptable to give the buttercream a vanilla flavour, I personally use the Nielsen Massey Madagascar Bourbon Vanilla Paste which has actual vanilla beans in it and has a thicker consistency. The paste gives a more authentic vanilla flavour and has a more ‘gourmet’ look. (the paste can be bought from tescos, Sainsbury, ocado…)

Rainbow Cupcakes
Rainbow Cupcakes

Prep Time: 15 minutes
Cooking Time: 20-24 minutes
Serves: 24 cupcakes

Ingredients:

Chocolate Cupcake:
  • 1¾ cups all purpose flour
  • 2 cups white sugar (granulated)
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  •  2 large eggs
  • 1 cup buttermilk
  • ½ cup butter, melted
  • 1 tbsp vanilla extract or vanilla bean paste
  • 1 cup boiling water 
Vanilla Frosting:
  • 3 cups icing sugar (add more until it reaches your preferred consistency)
  • 1 cup unsalted butter, room temperature
  • 4 tsp vanilla bean paste (add more to taste)
  • 2 tablespoon milk
  • blue food colouring
Decorations:

The rainbow fizzy belts can easiliy be bought of amazon or in specialty sweet stored in both the US and the UK.


For the cupcakes:

Preheat oven to 375 degrees F or 190 degress C.

In a large bowl, stir together all dry ingredients: flour, sugar, cocoa, salt and baking soda with a electric mixer or by hand until well mixed.

Add melted butter, vanilla bean paste, buttermilk and eggs with electric mixer or by hand until the mixture is smooth. Slowly add in boiling water and mix by hand with spatula until the water is incorporated into the mixture. The batter will be fairly runny.


Line cupcake trays with cupcake liners and spoon batter into liners, filling each no more than two-thirds full (fill anymore than that and the mixture will make a mess).


Bake for 20-24 minutes, or until cupcakes feel slightly springy to the touch. Move cupcakes to wire racks to cool before frosting (approximately two hours).
For the frosting:
Mix together icing sugar and butter with an electric mixer until they are blended together and have a creamy texture. Add vanilla bean paste and milk and continue to beat for another minute. Set aside 2 tablespoons of white uncoloured frosting for the clouds. Add blue food colouring to the rest of the frosintg as desired (its better to start off with less colour and slowly build up to desired colour). If preferred, add more vanilla bean paste to taste, or more icing sugar to make it stiffer for piping

When cupcakes have cooled completely, frost cupcakes by transferring frosting to a piping bag fitted with a large tip and pipe onto cupcakes. Cut rainbow fizzy belt piece to approximately 4 inches long and bend into shape. Gently press the edges into the frosting and hold until secure.   

Use the remaining two tablespoons of white frosting to make the clouds, either by using a small piping bag, or simply using a small spoon (and your fingers!) and then you’re done!