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cakes@lillioliver.co.uk

0161 272-0886

18/09/15

Rainbow Cupcakes

These are a fun thing to do on a rainy weekend with the kids, you can generally buy a range of food colours from the supermarket. However if you are more of a cakey enthusiast we stock a wide range of professional products that we use and recommend on our website including some the best brands such as PME.

Here is the basic recipe we have adapted from the Hummingbird Bakery ‘Cupcakes and Muffins’ publications.
It is light and airy sponge and works well everytime!

Vanilla Cupcakes

Makes aprox 12 cupcakes, average size papers be careful you don’t pick up the Muffin size papers as these are a bit larger and you wont have enough mix.
120g Plain Flour
140g castor sugar/granulated sugar
1 1/2 tsp Baking Powder
40 g of soft margarine or butter
1 egg
¼ tsp vanilla extract

Preheat oven 170 or 150 for fan assisted ovens
With a hand held mixer or free stand mixer place flour sugar baking powder and butter in the bowl beat on slow until you get a sandy consistency.
Add the egg and gradually add the milk and vanilla whisk on high speed for 2 minutes, ensure you have scraped the bowl and everything is incorporated it should be quite a fluid mix.

Spoon the mixture into the into 3 or 4 separate bowls and mix with enough colour so its quite a bold depth of colour, it lightens slightley when baked so don’t be shy! Spoon the colours into the cases and build the colours side by side on overlay. Place on the middle shelf for approx 20 minutes


The cupcakes should rise and spring back when touched. Be careful not to overdo them you don not want these to be golden as the colour will not be as bright.




Buttercream Recipe
500 g of icing sugar
160 g of butter or margarine
½ tsp of vanilla extract
Splash of milk
Beat together butter or margarine with the sugar until smooth add asplsh of milk to loosen and extract. Margarine has a higher water content so you may not need the milk just judge yourself should be thick like whipped cream and hold its shape.

Pro baking Tips
An oven thermometer is a must this gives a true gauge of the oven temperature inside I use one as my oven reader is about 20 degrees out! Helps prevent disasters…
NEVER open the oven halfway through baking will lead to sunken cakes!!
Have a look at our facebook page for more tutorials and advice

HAPPY BAKING!!!

Make up Buttercream frosting and pipe or splodge with a spoon! Add sprinkles for extra colour.

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