We eat with our eyes first, so prepare to bite into a little bit of heaven with these delicious kaleidoscopic cupcakes. I made these for a birthday girl of 13, but as you can imagine, their meaning could be malleable and aren’t restricted to birthdays, or girls for that matter.
World Pride 2014 Toronto is just around the corner. How better to celebrate it than with rainbow cupcakes? The promise of these rainbow treats might just coax Rob Ford to attend.
½ cup butter or margarine
½ cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 ½ teaspoon of baking powder
2-3 tablespoons milk
24 Rainbow strip sweets (+ extra, for taste-testing…ahem)
1. Preheat oven to 350F/180C degrees and line two 12 muffin trays with paper cases. Cream butter and sugar together in a medium sized bowl until there is a pale yellow complexion.
3. Sift the flour into the bowl and fold the mixture together. Then add 2 tablespoon of milk to make the mixture of a dropping consistency. Add another tablespoon of milk if necessary to reach desired effect.
4. Divide mixture into 6 small bowls and add drops of different coloured food colouring to each bowl. Mix gently to distribute colours evenly, being careful not to over mix. Add a teaspoon of each colour to each paper case. I try not to be too perfect with this as I find the motley coloured effect more desirable.
5. Cook for 12-15 minutes, or until a skewer is inserted and comes out clean.
12 ounces of butter, softened
1 pound of icing sugar
½ teaspoon of vanilla essence
2 drops of blue food colouring
1. Beat the butter at a medium to high speed until pale and creamy. This should take about 2-3 minutes. Add icing sugar ½ a cup at a time on a medium speed, beating until each addition is combined. Add the vanilla, and then put aside a little of the icing into a small bowl (maybe about half a cup – this will be for your fluffy clouds).
2. Mix 2 drops of blue flood colouring (more or less dependent on your desired colour) into the bowl of icing, and stir until colour is evenly distributed.
3. Now here you have two choices; if you don’t have an icing piping bag, take a large freezer plastic bag, snip the end off and use this as your homemade piping bag. Or, you can get a cup of hot water, a knife and a tablespoon. Dollop the icing onto a cupcake and smear to cover with a knife dipped in hot water (the icing won’t stick to the knife if it has been in a cup of hot water).
4. Bend the rainbows to make a semicircle into the top of the cupcakes, even pushing the top till you can feel them ever so slightly pierce the top of the cake. They will hold their position better.
5. Once all the rainbows are in place it’s time to create the fluffy clouds. Use a small plastic sandwich bag and snip of a corner, about 2mm from the corner point. Spoon the leftover white icing into the small bag and squeeze almost to the end with the opening. Squeeze the bag of icing along each end of the rainbow. To make the bubbly fluffy effect I squeeze intermittently to create the bulges in the cloud.
Heaven…must be missing an angel (cupcake).