Rainbow Cupcake.. My hubby wanted me to bake this rainbow cupcake from so many days and i use to always tell him will bake some other time. I was thinking that making rainbow cupcake is very long process and it will take more time because of that only never baked... Last night we were watching late night movie and didn't sleep till 3am. Then sushil felt very hungry and told me to cook something, but i didn't want to cook anything, after having a very long discussion what to cook, then suddenly i told him lets bake Rainbow Cupcake now. He gave me a smile and told, at this time you want to bake? and my answer was yes!! If not now then it will be never. Some how i made him to help me and stand next to me so that i don't feel scared. Then i finished baking this cupcake at 4:15 am and gave him to eat 1 cupcake and then we slept. In the morning i clicked the pictures.... You know what, early morning cupcake were so tasty and delicious:)
Ingredient's
1/2+1/6 cups all-purpose flour
1tsp baking powder
1/3 cup milk
1tsp vanilla extract
1/4 cup butter
1/3 cup white sugar
1egg, room temperature
Edible food color (red, orange, yellow, green, blue)
1tsp baking powder
1/3 cup milk
1tsp vanilla extract
1/4 cup butter
1/3 cup white sugar
1egg, room temperature
Edible food color (red, orange, yellow, green, blue)
For Butter Cream Frosting
1/4cup butter, room temperature
1cup icing sugar
2tsp milk
1tsp heavy cream.
1/4cup butter, room temperature
1cup icing sugar
2tsp milk
1tsp heavy cream.
Baking Method
Preheat an oven to 350 degrees F (175 degrees C). Line 9 cup muffin pans with paper baking cups.
Stir together the flour, baking powder, in a large bowl, set it aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and blend for another 1minute. Then add the flour mixture and milk, mixing until just incorporated.
Divide the cake batter into five separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 15 to 20 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Line 9 cup muffin pans with paper baking cups.
Stir together the flour, baking powder, in a large bowl, set it aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and blend for another 1minute. Then add the flour mixture and milk, mixing until just incorporated.
Divide the cake batter into five separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 15 to 20 minutes.
Method For Butter Cream Frosting
In a mixing bowl add butter and beat till fluffy and slowly add sugar and beat for 1minute. Then add cream, milk and food color (of your choice). mix together to combine well for 1 to 2 minutes. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes.
In a mixing bowl add butter and beat till fluffy and slowly add sugar and beat for 1minute. Then add cream, milk and food color (of your choice). mix together to combine well for 1 to 2 minutes. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes.
