Cupcake Recipe

Here is a colourful cupcake recipe to cheer you up and bring colour to those dull, dark November days.

Cupcake

Ingredients

Cupcake Batter

  • 1 cup butter, softened
  • 2 1/3 cups sugar
  • 5 egg whites
  • 1 tbsp. vanilla extract
  • 3 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup milk
  • Rainbow Food Colouring

Frosting

  • 1 cup butter
  • 4 cups icing sugar
  • 1 tbsp. vanilla extract
  • 3 tbsp. milk

Method

  • Preheat the oven to 180 (fan assisted)
  • In a bowl, cream the butter and sugar together, until a light colour.
  • Add in the egg whites and vanilla until completely combined.
  • Add the salt and baking powder to the flour.
  • Add the dry ingredients and milk to to wet mix, alternate 1 cup of flour and 1/2 cup of milk at a time.
  • Add one cup of batter to 6 different bowls.
  • Colour each bowl, mix until you get a solid colour.
  • Your choice – use spoons or ziploc bags— Either add the batter to 6sandwich size ziploc bags and pipe just enough to make a thin layer of each colour. OR with a small spoon, spoon just under a tablespoon of batter into each cup.
  • Bake for 18-20 minutes.

Frosting

  • Whip the butter with a mixer until the butter is lighter in colour.
  • Add in the vanilla.
  • Add the icing sugar – 1 cup of sugar to 1tbsp of milk at a time.
  • Mix on high for 1 minute after each edition.  Your frosting should be light and fluffy.
  • Using a closed star tip and icing bag, pipe it on to the cooled cupcakes.

Cupcake 3

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