I really did not know what I wanted to post today, but it had been two days since I had released something unto you and it really seemed time to offer up another morsel. It’s not that I don’t have anything to say. More, it’s a case that I have too many large projects in my documents and I want them to be absolutely, perfectionist perfect.
I hadn’t planned on talking cupcakes again for a while, but here I am. Is the world really ready for another forray into to cupcake land? I don’t know. It seems a pretty good fall back and I’m sure you won’t be too depressed that I am giving you two food blogs this week.
Speaking of two’s, two weeks ago we visited the fine art that is cupcaking making. Although it was a well received experience I am determined to top it by jumping right off the pier and onto the delicious ocean of rainbow that awaits. What was that? Oceans aren’t rainbow? Well you just have no imagination at all!
SO! My insecurities and idle chattery aside I bring you Part Two of Cupcaking! The part in which I branch out further than I have ever gone yet! Having no experience in layering or marbling anything food wise I wanted to make Rainbow Cupcakes as soon as I knew they existed. A couple of trips to the cake store later and I had everything I needed.
Rainbow cupcakes have a bit of a hold on pop-culture. I think it is the combination of delicious snack, never growing up and being hip that make them so popular. No longer are they just doing the rounds a kids parties, pulled out by super-mum’s only to be topped by Mrs Jones’ Barbie cake! Rainbow cupcakes have made their way into trendiness. As I alluded to last time, cupcakes are very hipster. The crazier the better and there is almost nothing cooler.
I am happy about this.
We need the sponge cake to be white. This means no egg yolks everyone! So I will be making some minor adjustments to the recipe from the Vanilla Cupcakes. Alternatively, you might want to use a white box cake if you want to save time. The reason we need a white sponge is that it will allow the food die to be more vibrant and rainbow like.
Thus you will need:
- 200 grams (ish) of soft butter or margarine
- 2 cups of caster sugar
- 2 cups of self raising flower
- 4 egg whites
- 3 tbsp of vanilla extract
- 4 tbsp of light milk
- 2 tbsp of cooking oil
- 1 small pinch of salt
- OR one white box cake 🙂
- Blue, Red and Yellow coloured food paste (you can get all six if you want, but I mix my own)
Preheat your oven to somewhere around 180°C and make your cupcake batter a exactly like last time, but bigger.
Split the mixture across six small bowls. You will need more mix in the bowl for red than purple, but I found that three heaped table spoons in each gave me half a teaspoon of each colour for 12 cupcakes.
Add about a quarter of a tea spoon of colouring paste to each bowl and mix it through to leave six vibrantly coloured cupcake mixes.
Fill a 12 cup tray with paper moulds and spoon the mixture, on colour at a time, into the cupcake moulds. I used the flat end of a long wooden skewer to work the mixture to the sides.
Place the cupcakes in the oven for about 12 – 15 minutes or until you can poke them with a skewer and it pulls out cleanly.
Allow to stand in the tray and cool before icing.
Notes: I always seem to leave my cupcakes in too long so they split when they rise. These are fixable problems, but I figured with icing on top – no one is going to care.
Remember to bake a test cupcake to figure out your cooking times.
Frost and decorate as you please. I put lemon buttercream clouds all over mine 🙂
Only up from here!