Ingredients:
Cupcakes:
430g of Plain Flour
3 teaspoons of Baking Powder
265g of Caster Sugar
1/2 teaspoon of Salt
125g of Unsalted Butter, softened
375ml of Milk
2 tablespoons of Greek Yoghurt (or use Sour Cream instead)
125ml of Vegetable/Olive Oil
1 teaspoon of Vanilla Extract
2 Large Eggs
4 drops of Pink food Gel
2 drops of Blue food Gel
2 drops of Purple food Gel
Icing:
200g of Icing Sugar
100g of Unsalted Butter
1 teaspoon of Vanilla Extract
1 tablespoon of Milk or Water
2 drops of Pink food Gel
2 drops of Blue food Gel
1 drops of Purple food Gel
Method:
Cupcakes:
1) Pre-heat the oven to 180C (356F) or 160C (320F) for a fan oven. Line a cupcake tin with cupcake liners
2) In a bowl, add the flour, baking powder, caster sugar and salt. Use an electric whisk and whisk the mixture together for a few minutes of until all the ingredients are combined. Alternatively - if you don't have an electric whisk, try sifting the ingredients together to ensure their are no lumps.
3) Add the unsalted butter, softened butter and mix the ingredients again until it resembles a very fine, sand like, texture.
4) After this, measure out the milk, yoghurt, oil and vanilla extract into a separate jug or bowl and whisk well until the ingredients are fully combined.
5) Next, slowly add the wet ingredients to the dry ingredients in a steady fashion, whilst whisking the mixture, until you've completely combined the two mixtures.
6) Split the batter equally between the three bowls. Then, colour one with 2 drops of blue gel, one with 2 drops of pink gel and the last one with 2 drops of pink and 2 drops of purple (or use as much gel as it takes to colour your mixtures).
7) Transfer the batter in 3 separate piping bags and carefully pipe little blobs of each colour in the cupcake liners. Make sure you alternate which colours you use in order to create un-ordered but colourful cupcakes. For example, pipe a blob of pink, then blue, then purple and repeat until you've filled the cupcake liner 3/4 of the way.
8) Bake the cupcakes for 20 to 25 minutes or until a toothpick or knife inserted into the centre of a cake, comes out clean. Transfer the cakes to a wire rack and allow them to cool.
Icing:
1) To prepare your icing whisk your unsalted butter until it is fluffy and completely softened.
2) Next, add your icing sugar and whisk the mixture until the butter and icing sugar are completely combined and you have a fluffy mixture.
3) Add the vanilla extract and milk/water, to softened down the mixture - you can always add more if need be, but ensure your icing retains 'peaks' (points).
4) To add colour to your icing, use the same method as your cupcake mixture. Separate the icing into three bowls then add 2 drops of blue to one bowl, 2 drops of pink to another and 2 drops of purple and 2 drops of pink to the last (or use as much gel as it takes to colour your mixtures).
5) Then transfer the mixture into ONE piping bag - trying to ensure the colours stay separated as much as possible.
6) The last part - of how you actually ice your cupcakes - is up to you. You can either:
- Frost three blobs of frosting onto the cupcake. The bottom of being the biggest and top one being smaller. And then pipe little blobs around each blob - finishing with one final blob on top OR
- You can use a star shaped piping head and ice the cupcakes in a spiral movement - for a simpler but still effective look.
I used the second icing technique - just because I felt the first would create more icing than their was cupcake. I hope you enjoy these cupcakes if you make them! They're quite a lot of work, but totally worth it.
"Be the baddest unicorn in the whole freakin' galaxy"
Until next time,
Alice x
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