Red Velvet Cupcakes

Red Velvet CupcakesValentines Day is just around the corner and if you’re anything like me – you’ll be wondering what on earth you can buy or make for your loved one. I have always been pretty useless at gift buying, but baking? Now you’re talking my language!

Here’s a great gift idea for you to have a go at. Red Velvet Cupcakes. Is there anything more Valentines than red velvet?? With a gorgeously decadent cream cheese frosting, these are the perfect indulgence for you and your other half!

Here is what you need to make 12.

(Recipe adapted from The Hummingbird Bakery Cookbook.)

For the Decorations *

  • White Fondant Icing
  • Red Fondant Icing (Or red food colouring gel)
  • Heart Shaped Cutters

* I recommend you make these 24hrs in advance if you can. This allows them to harden slightly instead of staying ‘floppy.’

For the Cake

  • 60g Unsalted Butter, Room Temp
  • 150g Golden Caster Sugar
  • 1 Egg, Room Temp
  • 10g Cocoa Powder
  • 2 tbsp Red Liquid Food Colouring OR 2 tsp Red Food Colouring Gel
  • 1/2 tsp Vanilla Extract
  • 120ml Buttermilk
  • 150g Plain Flour
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of Soda
  • 1 1/2 tsp White Wine Vinegar

For the Cream Cheese Frosting

  • 300g Icing Sugar
  • 50g Unsalted Butter, Room Temp
  • 125g Philadelphia Original Cream Cheese **

**Don’t use a cheaper alternative or a ‘lighter’ version. Your cream cheese frosting will end up potentially very runny/wet if you do. The only one I have found to be stable enough is Philadelphia, original full fat cream cheese. In the words of Joey Tribbiani – If you’re going to do something wrong, do it right!

 

For the decorations – If you are making the red coloured fondant yourself, just add some red food colouring gel to ready white fondant icing and knead until the colour is evenly distributed.

Then, on a work surface lightly dusted with icing sugar, simply roll out the fondant to about 3mm thick & cut using heart shaped cutters of your choosing.

If you are sticking shapes together, just dab on a little cold water and press lightly together. They will stick when dried.

Once you’ve cut out your shapes, on a tray lined with baking paper, place them out at room temperature to dry for 24 hours.

 

Onto the cake!

Preheat your oven to 170°C/Fan 160°C & line a 12 hole cupcake tin with cases. (I prefer to use foil cases as they don’t seep grease.)

Either in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & sugar until light & fluffy.

Beat the egg and gradually add this into the bowl. Mix on a high speed until well incorporated and smooth.

Red Velvet CupcakesIn a little bowl, mix together the cocoa powder, food colouring & vanilla extract to make a paste. If you are using a gel colour you may need to add a little water to loosen it.

You are looking for a deep red colour. (Remember that colours lighten once baked so don’t be skimpy!)

Red Velvet CupcakesAdd the paste into the butter mixture and mix until smooth. Scrape down the sides of the bowl then mix again to ensure the colour is evenly distributed.

Red Velvet CupcakesWith the stand mixer/electric hand whisk on a slow speed – gradually add in half the buttermilk and mix until smooth. Then sift in half the flour and mix again until smooth. Repeat until all the buttermilk & flour are used up. If needs be, scrape down the bowl to make sure all the ingredients have been evenly distributed.

Then add in the salt, bicarbonate of soda & white wine vinegar and mix on a medium/high speed until smooth.

Red Velvet CupcakesDivide evenly between the 12 cupcake cases. (They should be about half to two thirds full.)

Bake in the preheated oven for 18 – 25 minutes. To test, insert a skewer into the middle of a cupcake. If it comes out clean, they’re cooked. If there is batter on it – they need a little longer.

Once cooked, allow to sit in the tin for a couple of minutes then transfer to a wire rack to cool completely before decorating.

Red Velvet CupcakesMeanwhile, let’s get on with the cream cheese frosting.

Sift the icing sugar into the bowl of an electric stand mixer and add the butter. Mix on a medium/slow speed until well mixed. (Or use an electric hand whisk & a large bowl.)

Red Velvet CupcakesAdd in the cream cheese & mix slowly to start with (until the icing sugar is no longer a risk of mushroom clouding your kitchen!) then mix on high until really light and smooth for about 5 minutes.

Be careful not to over do it though – cream cheese frosting is a delicate creature & will become very runny if you over mix it.

Red Velvet CupcakesChill in the fridge until ready to decorate your cupcakes.

Red Velvet CupcakesWhen you’re cakes are completely cool – load a large piping bag with a nozzle of your choosing & fill with the cream cheese frosting.

I used a 3M open star nozzle and piped frosting from the outside edge inwards.

Then simply top with your sugar heart decorations and et vous voila!

Red Velvet CupcakesI usually say not to put cake in the fridge as it will dry it out quicker – but due to the cream cheese frosting, I recommend it with this particular recipe. They should keep for 3-4 days in a cardboard cupcake box. (If possible, don’t store in plastic as the sugar decorations will sweat.)

And there you have it! Sumptuously tempting, red velvet cupcakes that are good enough to make anyone fall in love with you!

I hope you enjoyed the post lovelies.

Miss KitchenMason

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Broken Glass Cupcakes!

Broken Glass CupcakesIt’s Halloween on Friday! I love this time of year. Ok, yes it’s a little colder and yes, it’s getting darker – but I don’t mind if it means I get to bake really fun, super awesome things like this! I think they’re SO eye-catching and would make a great addition to a Halloween party table.

Other recipes for these tend use a liquid food for the ‘blood’ but, the KitchenMason twist?  I use a smooth jam. When heated up, it’s runny & easy to use but then it solidifies back into jam! Making it ‘no mess’ when you come to display/eat them.

However, two important things to note before you embark upon your spooky, baking journey. 1. The caramel can be quite sharp so be careful if children are to eat them. 2. The caramel will only last a few hours before starting to go ‘frosty’ so decorate right before serving for optimum effect.

With that in mind, here is what you will need to make about 12 – 16 cakes.

For the Caramel

  • 340g Granulated Sugar
  • 180ml Water

For the Vanilla Sponge

  • 80g Unsalted Butter, Room Temp
  • 280g Golden Caster Sugar
  • 240g Plain Flour
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 240ml Whole Milk, Room Temp
  • 1 tsp Vanilla Extract
  • 2 Eggs, Room Temp

 For the Vanilla Buttercream Frosting

  • 400g Icing Sugar
  • 200g Unsalted Butter, Room Temp & Cubed
  • Splash of milk or cream
  • 1 tsp Vanilla Extract

 For the Blood

  • approx 200g Smooth Jam (Any red coloured flavour)

To make the sponge, preheat your oven to 180°C/Fan 160°C and line a cupcake tin with foil cases. (You may need 2 tins if your mix makes more than 12 cakes.)

In either a stand mixer or a large bowl with an electric hand whisk, beat together the butter, sugar, flour, baking powder & salt until sandy in consistency.

Broken Glass CupcakesIn a jug, beat together the milk, vanilla extract & eggs. Add three quarters to the bowl and mix until really smooth.

Then add in the remaining quarter, mix until completely blended in and smooth.

Broken Glass CupcakesSpoon the mixture into the prepared cases. I only fill mine about halfway to allow plenty of room for rising.

Broken Glass CupcakesBake in the preheated oven for 15 – 18 minutes or until a skewer inserted in the middle comes out clean.

Remove from the oven, allow to sit in the tin for a couple of minutes, then remove each cake and place on a wire rack to cool completely whilst we get on with the frosting.

To make the Buttercream Frosting:

In a stand mixer, add in the butter and the icing sugar and mix until smooth. (You may want to use the lid attachment to save yourself being covered in a mushroom cloud of icing sugar!)

OR

In a large bowl, cream the butter until smooth then gradually add in the icing sugar and beat well in-between each addition until all the sugar is used up.

 

Then add in the vanilla extract and splashes of the milk/cream until you get the consistency you want. It needs to be smooth enough to pipe but thick enough to hold it’s shape.

Broken Glass CupcakesTo make the Caramel:

Take a large, rimmed baking tray and line with a silicone baking sheet.

To make the caramel, bring the sugar and water to a boil over a high heat in a small high-sided saucepan, stirring until the sugar dissolves.

Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Then reduce the heat to medium/high and cook until it just starts to turn golden. This should take approx 15-20 minutes but don’t step away from the pan. You can guarantee, as soon as you do – it will turn and you’ll have to start all over again!

Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Moving as quickly as you can, pour the caramel onto the prepared baking sheet & spread out as thinly as possible. The thinner the caramel, the clearer it will be. (As you can see from my results below – the thinner pieces are clearer whereas the thicker pieces are more ‘mottled’)

Allow to set hard and cool completely before breaking into shards. CAREFUL! They can be sharp.

Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Once your caramel shards are ready, load the frosting up into a large piping bag fitted with your nozzle of choice. (I used a 3M star nozzle.)

Pipe a swirl, covering all the sponge, on top of each cupcake.

Broken Glass CupcakesNext, push a couple of shards into each cake. Remember not to do this until just before serving.

In a small saucepan, warm up the jam until smooth and runny. Give it a good stir then, using a teaspoon, blob the jam onto each cupcake.

If it starts to solidify, simply put the pan back on the heat for 30 seconds to loosen it up again.

Repeat until all your cakes are covered in a spattering of blood!

Broken Glass CupcakesNow you have the creepiest, spookiest and coolest Halloween cupcakes in all the land! They’ll definitely make an impact at your Halloween party and you’re sure to be asked for the recipe as they taste SO good!

I hope you enjoyed this week’s spooky post, until next time lovelies.

Miss KitchenMason

Chocolate ‘Christmas Pud’ Cupcakes!

'Christmas Pud' Chocolate Cupcakes!This week I’m feeling all warm and fuzzy inside. Yep, Christmas has landed in the KitchenMason kitchen! Fancy making yourself some rich, chocolate and vanilla cupcakes that look just like little Christmas puds? Well you’ve come to the right place! Here is what you will need to make 12-16 of these cute little cupcakes.

For the Holly & Ivy Sugar Decorations

  • Green & Red Fondant Icing
  • Holly Plunge Cutter
  • Edible Glue OR Cold Water

For the Chocolate Sponge

  • 80g Unsalted Butter, Room Temp
  • 280g Soft Light Brown Sugar
  • 200g Plain Flour
  • 50g Cocoa Powder
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 240ml Whole Milk, Room Temp
  • 1 tsp Instant Coffee Granules
  • 2 Eggs, Room Temp

For the Vanilla Frosting

  • 200g Icing Sugar
  • 100g Unsalted Butter, Room Temp
  • 1 tsp Vanilla Extract
  • 1-2 tbsp Whole Milk

First things first, make the sugar decorations. Simply roll out your green fondant icing to about 3mm thick and cut out shapes using a Holly Leaf Plunge Cutter. Roll small balls, 3 for each leaf shape, using the red fondant icing. Lastly, either dabbing a little cold water or using edible glue, stick 3 red balls into the centre of each holly leaf shape. Place on a baking sheet and allow to dry a little at room temperature whilst you make the cakes.

Preheat your oven to 190°C/Fan 170°C and line a cupcake tin with foil cases.

To make the sponge – Use either a stand mixer or a large bowl with an electric hand whisk. Add in the butter, sugar, flour, cocoa powder, baking powder & salt. Mix on a medium to high speed until the mixture resembles a fine sand like texture.

Add 1 tbsp of luke warm water to a glass and stir in the coffee granules until dissolved.

In a jug, beat together the milk, eggs and the coffee then add a third into the bowl. Mix on a low speed until smooth and lump free. Add in the remaining liquid and mix until just incorporated.

(Don’t panic, it won’t taste of coffee I promise! It just makes it taste more chocolaty.)

Chocolate 'Christmas Pud' Cupcakes!Fill the prepared cases two thirds full. (I use an ice cream scoop and a teaspoon.) Then bake in the centre of the preheated oven for 16-18 minutes.

Chocolate 'Christmas Pud' Cupcakes!Use a skewer to test if they’re cooked. If it comes out clean, they’re done. If it has batter on it – they need a few more minutes.

Allow to cool completely on a wire rack whilst you make the vanilla buttercream frosting.

Chocolate 'Christmas Pud' Cupcakes!In a stand mixer or a large bowl with an electric hand whisk, beat the butter until light and smooth. Then sift in half the icing sugar and mix until incorporated. Repeat with the other half.

Add the vanilla extract then 1-2 tbsp milk until it reaches a nice, smooth, pipeable consistency. Load into a piping bag fitted with a nozzle of your choosing. (I used a 2D Drop Flower Nozzle.)

Pipe small swirls on top of each cupcake. (Ignore the cake pictured on the right, that was a spare I used for something else!)

Chocolate ‘Christmas Pud’ Cupcakes!Top with your homemade sugar holly & ivy decorations and precede to wow your family and friends!

Chocolate ‘Christmas Pud’ Cupcakes!I love how cute these are! They would look just the part in the centre of a festive buffet table. Or even make lovely gifts for your friends and family.

If I could suggest one thing, it would be to use the best ingredients you can afford. It really does make a huge difference. Particularly the vanilla extract. I only use Nielsen-Massey Pure Vanilla Extract now and I will never look back! I know it’s a little pricey but it’s the real deal & it will last you a long time. Those supermarket vanilla ‘flavourings’ are no comparison.

I hope I managed to get you in the festive spirit! Until next week my lovelies.

Miss KitchenMason

Carrot Cake Cupcakes – Revisited!

Carrot Cake Cupcakes

In true British style I’ll begin by complaining about the weather… If it ain’t too cold it’s too bloomin’ hot!! It hit 30°C today and boy oh boy was it roasting in the KitchenMason kitchen! Possibly not the greatest idea I’ve ever had to invite a friend round the house, switch on the oven & do some baking – buy hey, it’s fun haha!

My friend Charlie really likes carrot cake so I told her I’d share a recipe & teach her how to bake them. Here is what you will need to make approx 12 cakes.

For the Sponge

  • 225g Plain Flour
  • 1 tsp Cinnamon
  • 3/4 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 150g Light Soft Brown Sugar
  • 3 Eggs
  • Zest of 1 Orange
  • Zest of 1 Lemon
  • 190ml Sunflower Oil
  • 150g Grated Carrot

For the Cream Cheese Frosting

  • 70g Unsalted Butter, softened
  • 200g Full Fat Philadelphia Cream Cheese
  • 450g Icing Sugar
  • 1/2 tsp Orange Extract (Optional)

First thing’s first, Preheat your oven to 180°C/Fan 160°C and line a cupcake tin with foil cases.

In a stand mixer or a large bowl, sift together the flour, cinnamon, baking powder & bicarbonate of soda then add the sugar.

Carrot Cake Sponge

Take one jug and beat in the eggs. Measure the oil out in a separate jug then slowly pour (whilst beating) into the eggs. Add in the orange zest & the lemon zest then gradually fold in the grated carrot.

The Wet IngredientsMix the dry ingredients together on a low speed (or by hand) then, in thirds, add the egg mixture into the bowl until you have a smooth but quite wet cake batter.

Carrot Cake Sponge BatterDivide the mixture between the foil cases. Be careful not to overfill them as they rise quite a lot. No more than two thirds full.

I asked my new assistant to help me out on this one, isn’t she good at it?!

Filling the Cases

Carrot Cakes Ready for the Oven

Bake in the preheated oven for approx 20 minutes. Check with a skewer to see if they are ready. If it comes out clean, they’re done – if there is cake batter on it, they need a bit longer.

When they are baked, remove from the tin and allow to cool completely on a wire rack before decorating.

Now for the humorous part. Cream cheese frosting has the tendency to be a little runny and unstable if not made carefully OR if made in a 30°C environment!!

Lesson most definitely learnt, cream cheese frosting does not like the British summer. Good job we don’t usually get that much of one haha!

But anyway, we battled on regardless. The best way to attack a cream cheese frosting is to make sure everything is cold. Start by putting the bowl you intend on making it in, in the fridge to chill.

Also, measure out the cream cheese and put it straight back in the fridge until you actually need it.

Ok here we go. Sieve the icing sugar into a bowl and set to one side. Then in the chilled bowl, soften the butter until smooth.

Cream Cheese FrostingTake the cream cheese out the fridge and add it to the bowl. It is important Not to over mix at this stage but you must make sure you smooth out all the butter otherwise it makes it very difficult to pipe later on. Lumps of butter will actually clog up your nozzle preventing the frosting from being piped neatly.

Cream Cheese Frosting

Now add half of the sieved icing sugar into the bowl and mix carefully. The idea is to mix slowly until the icing sugar is very nearly incorporated – then add in the rest of it and repeat until smooth. Remember – do not over mix! The more you mix, the runnier it will become.

As soon as all the icing sugar is in and the lumps are smoothed out – get it back in the fridge to firm up a little.

When the cakes have completely cooled and the frosting has firmed up, you are ready to decorate! Load up your piping bag with a nozzle of your choosing and pipe away.

I handed over to my marvelous assistant again, I think she’s getting the hang of this!

Piping Cream Cheese Frosting

And there is always an added bonus of making these beauties yourself…

Bakers Rights Bowl!The baker’s rights bowl of course! I tend to slice the tops off my cupcakes to ensure a flat surface to pipe on. These “tops” somehow always seem to end up in a bowl along with any leftover frosting… Yeah, you see why I had to join a gym now don’t you?!

Anyway, I’m off in search of a giant freezer I can hibernate in until this bizarre summer heatwave decides to move on haha!!

I hope you all enjoyed the post my lovelies.

Miss KitchenMason

Strawberry Milkshake Cupcakes!

Strawberry Milkshake Cupcakes

This week I wanted to find a new cupcake recipe and this one sounded so awesome I had to try it! It’s a recipe from the new Hummingbird Bakery cookbook that the Mr treated me to a while ago. If you happen to be a baking addict like me – you’ll love it! It’s packed full of fantastic recipes and ideas for you to have a go at.

Here is what you will need to make approx 12-16 cupcakes.

For the Sponge

  • 70g Unsalted Butter, softened
  • 210g Plain Flour
  • 250g Golden Caster Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 210ml Whole Milk
  • 2 Eggs
  • 40g Strawberry Milkshake Powder

For the Frosting

  • 500g Icing Sugar
  • 160g Unsalted Butter, softened
  • 50ml Whole Milk
  • 100g Strawberry Milkshake Powder

For the Sugar Straws (Make 24 hours in advance)

  • White Fondant
  • Red Fondant *see notes

Note: you could also use white fondant coloured with a red food colouring gel.

Also, if you have time, take the butter, milk & eggs out the fridge to come to room temperature before you bake. This should prevent the mixture from curdling so you won’t have any big holes in the middle of your cakes. Ingredients also blend much better when they are at the same temperature.

How to Make Sugar Straws/Candy Canes1. To make the sugar straws, make the fondant more malleable by “massaging” it on a clean work surface until supple.

2. Roll out thin sausages of each coloured fondant.

3. Twist the two colours together.

4. Gently roll the fondant until smooth & even.

Home Made Sugar Straws/Candy Canes

Cut into 8cm lengths then shape into straws. Leave on a baking tray lined with baking paper to dry out overnight.

To make the sponge, preheat your oven to 170°C/Fan 160°C and line a muffin tin with foil cases.

In a stand mixer (or a food processor/then transferred to a large bowl if you don’t have a stand mixer) sift in the flour and add the butter, sugar & salt. Mix until it reaches a sandy consistency.

Making the SpongeIn a jug, mix together the milk, eggs & strawberry milkshake powder and beat with a fork.

The LiquidsSlowly add half of the liquid mixture to the bowl & mix on a medium speed until smooth and thick.  Then gradually add the remaining liquid whilst mixing on a low speed until you get a smooth batter.

Strawberry Milkshake Cake BatterSpoon the mixture into the foil cases until 1/2 full then bake for about 18-20 minutes until cooked through. Test with a skewer, if it comes out clean they’re cooked.

Leave to cool on a wire rack before decorating.

Strawberry Milkshake CupcakesTo make the frosting, sift the icing sugar into a bowl. Then soften the butter in a stand mixer (or by hand in a large bowl) and gradually add in the icing sugar. Mix until all the icing sugar is used up and the mixture is nicely combined.

Making the FrostingMix the strawberry milkshake powder into the milk then gradually add into the buttercream. Mix on a medium speed until light & fluffy.

Strawberry Milkshake Frosting

Strawberry Milkshake FrostingNow you just need to assemble these little beauties! Load the frosting into a piping bag fitted with a nozzle of your choosing. (I used a Jem 1M nozzle) Then pipe onto the cakes and top with a sugar straw.

Strawberry Milkshake CupcakesStrawberry Milkshake CupcakesI have to admit, this is one of the best cupcake flavours I have ever eaten! The sponge is so light and fluffy and the frosting is so creamy & smooth and tastes exactly like a glass of strawberry milkshake.

I love the decoration too, the fondant straws are so cute! A definite winner in my book and they went down a treat with my friends too.

Hope you all enjoyed the post my lovelies.

Until next week.

Miss KitchenMason

Wispa Cupcakes!

It was a friend’s 40th birthday not too long ago and his favourite chocolate bar is Wispa. Turns out, this is one of the Mr’s fave chocolate bars too. I couldn’t resist seizing the opportunity to create Wispa cupcakes!

This is what you will need to make approx 12-16 Cupcakes.

For the Sponge Batter

  • 115g Dark Chocolate
  • 85g Unsalted Butter Room Temp!
  • 175g Soft Light Brown Sugar
  • 2 Eggs, separated Room Temp!
  • 185g Plain Flour
  • 3/4 tsp Baking Powder
  • 3/4 tsp Bicarbonate of Soda
  • Salt, pinch
  • 250ml Milk Room Temp!
  • 1 tsp Vanilla Extract

For the Chocolate Frosting

  • 175g Cadbury’s Milk Chocolate
  • 225g Butter
  • 300g Icing Sugar
  • 1 tsp Vanilla Extract

Decoration & Chocolate Chips for Sponge Mix

Preheat the oven to 200°C/Fan 180°C and line a cupcake tin with foil cases.

Break the dark chocolate into a glass bowl and set over a pan of barely simmering water. Melt slowly and leave to one side.

Cream the butter & the sugar in a large bowl with an electric hand whisk until light & fluffy. Mix in the egg yolks one at a time then add in the melted chocolate.

Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Measure the milk into a jug and stir in the vanilla extract.

Gradually add alternate thirds of the flour mix & milk mix into the batter. Be careful not to over mix.

Chop half the bag of Wispa bites into smaller chunks to make “chocolate chips” and carefully fold into the sponge batter.

In a clean bowl, whisk the egg whites until stiff peaks form then carefully fold them into the sponge batter.

Spoon the mixture into the cupcake cases (about two thirds full) and place in the oven for about 20  minutes. Use a skewer to check when they’re done.

Leave in the tin for 10 minutes then turn out onto a wire rack to cool completely.

To make the Chocolate Frosting

Melt the Cadbury’s milk chocolate in a glass bowl over simmering water or in a microwave and set to one side.

Sift the icing sugar into a bowl then cream the butter in another large bowl using an electric hand whisk. Gradually add the icing sugar into the butter and mix well after each addition. Add the melted chocolate and vanilla extract then whisk a little with the electric hand whisk until light and fluffy.

To Decorate

Pipe the milk chocolate frosting on the top of the cooled cakes and top with 1 or 2 Bitsa Wispa.

This was a new sponge recipe for me. Even though it was really nice and light I’m not sure that it’s the perfect batter to hold chocolate chips. I don’t think that it’s quite stable enough. If I make these again I would either remove the chocolate chips or try a new chocolate sponge recipe.

I must say though, I loved the chocolate frosting! It really tasted like Cadbury’s milk chocolate. Delicious! It’s unusual to make a frosting with milk chocolate as it tends not to hold it’s shape as well as when you use dark chocolate. But with the addition of a little more icing sugar – it worked really well with this recipe!

And when I asked for the all important verdict from the Mr, all I got was, “F***ing Incredible.” Hahahaha! I think he liked them.

However, I am still on a quest to find the perfect chocolate fudge cupcake recipe. If any of you guys have a recipe that you’ve tried and think I would like I would love it if you could share with me! I love trying new recipes to find what works best.

Hope you enjoyed the post.

Live long and eat chocolate!

Miss KitchenMason

Rainbow Cupcakes!

Yep, super funky rainbow cupcakes! I have seen numerous blog posts across the internet for these and have always wanted to try them. So this weekend I thought, sod it, I’m making me some rainbow cupcakes! Here is what you will need to make about 12-15 cupcakes.

  • 110g Unsalted Butter Room Temp!
  • 225g Golden Caster Sugar
  • 2 Eggs Room Temp!
  • 120ml Milk
  • 1tsp Vanilla Extract
  • 150g Self Raising Flour
  • 125g Plain Flour
  • Red, Yellow, Blue & Green Food Colouring Gels

Cream Cheese Frosting

  • 175g Cream Cheese Room Temp!
  • 450g Icing Sugar
  • 125g Butter Room Temp!
  • 1/2 tsp Vanilla Extract

Top Tip!

Use good quality vanilla extract, (Such as Neilson Massey’s)  it will make a huge difference to the flavour of your cakes. Trust me!

Preheat your oven to 200°C/Fan 180°C and line a cupcake tin with cases.

To make the sponge batter, cream the butter and the sugar in a large bowl using an electric hand whisk. Do this for a few minutes until light and fluffy.

Beat both the eggs in a bowl/jug and add to the mixture a quarter at a time. Beat really well after each addition.

Sieve both the plain & self raising flour into a bowl and set to one side. Pour the milk into a jug and stir in the vanilla extract.

Add a quarter of the flour into the batter and mix, then add a quarter of the milk and mix. Mix only until just incorporated. Then repeat the process until all ingredients are used up.

Divide the batter evenly between four bowls. Using cocktail sticks, add small amounts of the food colouring gels and mix through until the desired colours are achieved. Try and be patient when mixing in the colours, if you stir too much you will get the glutens in the flour working which will make your cakes quite dense as opposed to light and fluffy.

Spoon blobs of each colour into each case, then using cocktail sticks, carefully swirl the colours to make funky random patterns within your cakes.

Be aware to still only fill the cases 2 thirds full. It’s easy to get carried away when you’re getting all arty farty with the funky coloured batters!!

Place in the preheated oven for 15-20 minutes or until a skewer comes out clean. Turn halfway to ensure an even bake.

Remove from the oven, allow to sit in the tin for 5 minutes before transferring to a wire rack to cool completely.

Meanwhile, make the cream cheese frosting.

Sift the icing sugar into a large bowl. In another large bowl, beat together the butter & cream cheese. Gradually, about 2-3 tbsp at a time, mix the icing sugar into the butter/cheese mix using a rubber spatula. Keep going until all the icing sugar has been used.

Add in the vanilla extract then “fluff up”  slightly by mixing for a few minutes with an electric hand whisk. Cream cheese frosting can be slightly wet and difficult to pipe. By whisking with an electric hand whisk, it should make it easier to pipe onto your cakes.

Naturally, you can decorate however you want to. In fact – I encourage it!! The beauty of cupcake decorating is that you can do whatever the hell you like, go nuts! Use your imagination to create your own personalised funky cakes.

On this batch, I used a 2D drop flower nozzle. Working from the middle – with the bag in a vertical position, swirl your way to the outside of the cake. It will create a rose effect. I then topped with some edible glitter.

I love these cakes, even though mine did end up being slightly more dense than I would have liked. (It just required more patience on my part when mixing in the colours.)

They are just so damn funky! Especially with it looking fairly plain from the outside being covered in simple white frosting. Then you take a bite and it’s just an explosion of colour and happiness! Haha, these would be the perfect party cupcakes I think, they just make you smile no matter what mood you’re in.

Hope you enjoyed the post as always! And if you have any cupcake ideas you’d like to share/me to try –  I’m all ears!

Until next time my sugar plum fairies.

Miss KitchenMason