This time they made Rainbow Cupcakes, which of course made my eldest a little jealous. So I promised we would attempt to make the recipe another time. This happened to occur over the March Break. And of course right as we were colouring the batter, the daycare called to say the little one was ill and needed to be picked. Needless to say, this very time consuming recipe took even more time than initially anticipated. The end result was a beautiful cupcake with a dense texture and not too sweet taste. We topped the cupcakes with a vanilla frosting from Martha Stewart that is always a hit!
Ingredients
3 cups all-purpose flour
2-1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1-3/4 cup sugar
2 large eggs
1-1/2 tsp vanilla extract
1-1/2 cups whole milk
Food colouring (red, orange, yellow, green, blue purple)
Directions
1. Preheat oven to 350F.
2. Sift together flour, baking powder, and salt in a bowl.
3. In a large bowl, cream together the butter and sugar. Add the eggs, one at a time. Then add the vanilla and mix until combined.
4. Alternately add the flour mixture and milk to butter mixture.
5. Divide the batter into six bowls and dye each with food colouring. (Alternately, transfer each colour to sealable plastic bags and pipe the batter into the cups.
7. Bake the cupcakes for 15-18 minutes, until a toothpick inserted comes out clean.
Fluffy Vanilla Frosting
1 cup unsalted butter, room temperature
1-2/3 cup confectioners' sugar, sifted
1/2 tsp pure vanilla extract
1. With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of the bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate the frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy.
3. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature and beat on low speed until smooth again, about 5 minutes.
4. To tint with food colour, add a drop at a time and stir with a flexible spatula until well combined before adding more.
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| We enjoyed our creations over a warm cup of tea! |
