Recently it was my youngest sister's 16th birthday. She asked me to make her favourite cupcakes (vanilla rainbow) and I happily obliged. She is also truly, madly & deeply obsessed with One Direction so to top it off I made 1D flags to go on top. Here's how I did it:
For the cupcakes you'll need: white cake mix + whatever ingredients are stated on the box, food colouring (I used queens in blue, red, pink & green), cupcake liners (I used upright mini cardboard ones), a pinch of cinnamon and 1 tbsp. vanilla essence.
For the icing you'll need: either pre-made white icing (I like Betty Crocker) or 3 tsp. softened butter, 500gm icing sugar (but possibly more - I used about 750 gm. in the end because I added too much milk by accident), 2 tsp. milk (I used almond milk, but use whichever you prefer), 2 tbsp. vanilla essence and a pinch of cinnamon.
|Rainbow cupcake innards!|
To Make Cupcakes:
1. Make the cake mix batter according to packet instructions, adding the cinnamon & vanilla.
2. Separate the cake batter equally into 6 bowls.
3. Using the food colouring, mix the batter to your preferred colours - I made purple, blue, green, yellow, orange & pink.
4. Starting with your bottom colour (mine was purple), place a teaspoon of batter into each cupcake liner. For mini cupcakes like these I used half a teaspoon. For the best results, don’t spread the batter at all, just put it in the bottom of the cupcake liner and move on.
5. Continue with remaining colours - the order I used was Purple - Blue - Green - Yellow - Orange - Pink - until all batter is gone. Remember - don’t mix, stir or agitate the batter in any way once it is in the cupcake liners. This will help you get defined layers.
6. Bake according to packet instructions - usually about 15 minutes or so for cupcakes or until a skewer inserted in the middle comes out clean. To get a nice dome on the top of your cupcakes, don’t open the oven until they are done. Set aside on a wire rack to cool.
To Make Icing:
1. Place the softened butter, vanilla & cinnamon in the bowl of a kitchen mixer (you can also use a hand held mixer) and beat on a medium speed.
2. Slowly add 1/2 cup of icing sugar at a time, waiting until the butter and sugar are thoroughly mixed. As the mixture begins to stiffen add the milk.
3. Continue adding icing sugar, whilst beating, until you reach a smooth and slightly stiff consistency - the mixture should be white, without a yellowy/butter look to it. If you still see flecks of yellow, add more icing sugar.
4. Fill a piping bag with the icing mixture & using a star shaped nozzle, pipe icing onto each cupcake - try not to over ice the cupcakes or they'll be too sweet!
5. Put cupcakes in the fridge if not serving immediately, and take out 1 hour before serving.
Tomorrow I’ll show you how I made the ID flags – they were ridiculously easy, but my sister adored them!