Vanilla Cupcakes Frosted as an Artist’s Colour Pallet
Cupcakes:
Ingredients
- 250 g Butter
- 300 g Caster Sugar
- 6 eggs
- 2 Cups Self Raising Flour
- 1 cup milk
- 3 tsp (15 ml) Baking Powder
- 1 tsp (5ml) Vanilla Essence
- Pinch of salt
Method
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Pre-heat the oven to 180oC
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Cream the butter until it has a light yellow colour and a fluffy consistency
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Add the sugar to the butter and mix it thoroughly until the sugar starts dissolving and the consistency becomes smooth and very light in colour
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Add the eggs into the mixture (1 egg at a time – and mixing each egg thoroughly into the mixture before then next is added)
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Scrape down the sides of the mixing bow to make sure all of the butter, sugar and egg is combined
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Sift the dry ingredients into a bowl and add to the butter, sugar and egg mixture
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Add the milk and vanilla essence and mix thoroughly, ensuring that the mixture is completely mixed and does not have any lumps in it
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Divide the batter into 3 separate bowls
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Add about 1 tablespoon of food colouring to each bowl and mix thoroughly (using whichever colours you desire)
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Prepare a muffin tray with paper cupcake holders
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Spray with some non stick spray
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Scoop the batter into the cupcake holders – about ¾ full
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It is very important that you fill all the cupakes to the same level, so that they will all be the same size once they are cooked
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Bake these in the oven for 15 – 20 minutes or until cooked through (making sure that it does not burn or dry out)
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Cool down completely before decorating
Royal Icing:
Ingredients
-
2 – 3 tablespoons of water
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1 – 2 cups of Icing Sugar
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Food Colouring
Method
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Add enough water to the icing sugar until it reaches a thick, spreadable consistency.
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Divide the icing into three separate bowls and colour each one a different colour
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Once the cup cakes have cooled down completely, start decorating them by spreading the coloured Royal icing onto the cupcakes (combining the colours to your preference)
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Decorate further with any sort of sweet or candy to your liking