Cupcakes with mesmerizing swirls of rainbow frosting are like a burst of
happiness in every single bite. Not only are these treats a visual delight, but
they also pack a surprising flavor punch - they taste just like Froot Loops!
If I had it, I would also add blueberry flavour to blue. My mind is blanking out as to what I can flavor the purple with. Any suggestions?
point I have no idea how they would taste combined all together but hey these
cupcakes are for family and they are my perfect guinea pigs.
stop at flavoring just the cupcakes; I also infused the frosting with different
The big day
finally came, and it was time to unveil the cupcakes. The moment of truth had
arrived, and I was pleasantly surprised by the fruity familiarity and how
genuinely delicious they turned out to be.
niece's dad took a bite, he exclaimed, "Hmm, this tastes like Froot
suddenly, it all made sense! Imagine the sweet nostalgia of your favorite
childhood cereal combined with the irresistible allure of cupcakes.
struck culinary end of rainbow pot of gold (yes, pun intended) with this
delightful concoction – what a keeper! 😄
Watch the rainbow cupcakes in action
HOW TO MAKE
batter. Divide the batter equally into
six separate small bowls. You can either use a scale for precision or
approximate a cup of batter for each color.
those eye-catching shades of red, orange, yellow, green, blue, and purple,
reach for gel food coloring. This type of coloring provides the most vivid hues
without altering the batter's consistency. Brands like Wilton and Chefmaster
work wonders and are readily available online or at local cake shops.
looking to add an extra layer of flavor, consider mixing in corresponding
flavors for each color. You can use flavored oils (for food use), bakery emulsions (Lorann brand has a myriad of flavors to choose from) and of course extracts and essences. These flavorings are concentrated so use sparingly! Add one drop at a time until you are satisfied with the taste. You may even have to use gel food color to amplify the color as you may not get enough color with just the flavoring.
ready to assemble your rainbow cupcakes, use roughly a tablespoon of batter for
Start with purple, followed by blue, green, yellow, orange, and finish with red.
you can reverse the order, beginning with red and working your way through the
cupcakes into the oven and bake for approximately 20-25 minutes. Take them out of the pans right away and let cool completely.
HOW TO MAKE
Make buttercream frosting. When
aiming for a piping-consistency buttercream, it should possess a thick and firm
quality, capable of holding a stiff peak when lifted from a spatula.
frosting into six separate bowls, you have the option to flavor each color
as well. Once you've achieved your desired hues, load each color into its
individual pastry bag.
create the mesmerizing rainbow swirl, lay out a sizable piece of plastic wrap
flat on a surface. Carefully pipe a line of each colored buttercream down the
center of the plastic wrap.
Pipe the colors in the order of the rainbow - red, orange, yellow, green, blue and purple.
side of the wrap over the buttercream.
Rolling it into a tube shape.
Seal the ends by twisting the plastic wrap, resembling a candy wrapper.
pastry bag fitted with a 1M pastry tip.
Cut one side of the icing plug.
Insert the cut side down into the pastry bag.
Securely twist the end of the pastry bag to keep everything in place.
With your prepared pastry bag, pipe a captivating swirl of rainbow-colored frosting onto each cupcake.
Then, it's time to serve and savor the delightful, multicolored rainbow cupcakes!
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3 cups (375 g) cake flour
4 tsp. (20 g) baking powder
1/2 tsp. (3 g) salt
1 cup (227 g) unsalted butter at room
2-1/2 (500 g) cups granulated sugar
5 eggwhites (150 g)
2 tsp. vanilla
1- 1/2 cups (375 ml) milk
Gel colours (I used red, orange,
yellow,green, blue and purple)
Food flavourings to correspond each color (optional)
1 lb. (454 g) unsalted butter, room temperature
6 cups (750 g) powdered sugar, sifted
4 tbsp. heavy cream or milk
2 tsp. (8 g) vanilla extract or flavorings of choice
pinch of salt
oven to 350°F (180°C). Prepare pan with cupcake liners.
together the cake flour, baking powder and salt into a bowl. Set
large bowl, beat the butter and sugar until it is light and fluffy ( about 2
minutes on high speed).
eggwhites and vanilla and whip for another minute. Scrape down the sides of the
bowl with a rubber spatula.
flour mixture to the butter mixture in a gradual alternation with the milk,
starting and finishing with the flour mixture, and beat until just combined.
batter equally into six separate small bowls using a scale or approximately a
cup of batter for each colour.
food coloring to each bowl in shades of red, orange, yellow, green, blue, and
purple. Gel food colors will
give the most vibrant colors without changing the consistency of the batter.
Mix in the
flavors, if using, that correspond to each color.
Use a about
a tablespoon of each color to each cupcake.
Begin with purple, then blue, then green, yellow, orange then lastly,
red. Or do the reverse, starting with red then so on.
about 20-25 minutes.
is ready when an inserted wooden skewer or cake tester comes out clean or when
it springs back when lightly pressed with a finger.
Take the cupcakes immediately out of the pans and cool
completely before frosting.
butter in a large bowl and whisk for a minute. Scrape down the sides with a
rubber spatula and whip until light and creamy, about 2-3 minutes.
the powdered sugar, start mixing at the lowest speed at first, then increase
the speed as soon as all the icing sugar is incorporated in the butter.
vanilla, salt and 2 tbsp of cream with the last addition of the powdered sugar.
Whip until it is all smooth. Scrape down the sides , add another 2 tbsp of cream
and whip another minute. Adjust the consistency with more cream as needed.
consistency, the buttercream should be thick and can hold a stiff peak when
lifted from a spatula.
Divide the frosting into 6 bowls and add color. You a can also add a different flavor that
corresponds to each color. Place each
color in its own pastry bag.
and icing plug of rainbow colors, take a large piece of plastic wrap and place
it flat on a surface. Pipe a line of
each colour in the center of the plastic wrap.
Fold one side of the wrap over the buttercream and roll to make a tube. Twist
the ends of the plastic like candy. (For a visual guide, refer to the provided
pictures and video).
pastry bag fitted with 1M pastry tip. Cut one side of the icing plug and drop
the cut side down the pastry bag. Twist the end of the pastry bag to close and
swirl on each cupcake. Serve and enjoy!
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