Rainbow Cupcakes and Rainbow Swirl Buttercream Frosting
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 130 g butter, soft (not runny)
- 130 g suar
- 1 packet vanilla sugar
- 2 egg (s) (room temperature)
- 250 g flour type 405
- 1 ½ teaspoon baking powder
- 1 pinch (s) salt
- 80 ml milk (room temperature)
- Food coloring, baking stable
For the frosting:
- 250 g butter (room temperature)
- salt
- 1 packet vanilla sugar
- 250 g powdered suar
- Food coloring
Print Recipe
Pin Recipe Instructions
- Otherwise you will need:
- Cling film
- Piping bag
- Star grommet
- Muffin pan
- Muffin tins
- First, the softened butter is whipped creamy with the sugar and vanilla sugar. Then add the eggs and stir well into the mixture.
- The flour is mixed with the salt and baking powder in a bowl and then stirred into the butter egg mixture together with the milk.
- When the dough has been stirred to a smooth mass, divided evenly into 6 bowls and colored in the desired colors. (The rainbow colors are purple, blue, green, yellow, orange, and red). Care should be taken to ensure that the colors are bake-proof and, if possible, have no taste of their own. In our recipe / video we used paste colors, they always work great.
- Then about 1 teaspoon of each color is distributed in each of the muffin cups and gently smoothed. The cupcakes must then be baked for 20 - 25 minutes at 170 ° C (top / bottom heat). If no dough sticks on the stick test, you are done. After baking, they have to cool down completely.
- As soon as the cupcakes have cooled down, the frosting continues: To do this, the butter is whipped with the salt and vanilla sugar (on the highest level) until the butter looks almost white. Then gradually add the sifted powdered sugar and stir in well.
- When an airy cream is created, it is colored. To do this, divide the cream into as many portions as you want to use colors. The colors are then wrapped separately in cling film, with one side remaining closed.
- With the open side facing down, you put the wrapped cream in a piping bag and sprinkle the frosting on the cupcakes.
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