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Rainbow Party Cupcakes

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Rainbow Party Cupcakes

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Kids love the glorious rainbow of colors inside these fudge-topped vanilla cupcakes.

At a glance

Prep
Bake
Total
Yield
24 cupcakes

Ingredients

Cupcakes

  • 1 1/2 cups sugar
  • 3/4 cup (12 tablespoons) butter
  • 3/4 teaspoon salt
  • 1 tablespoon Vanilla extract
  • 4 large eggs plus 2 large egg yolks
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup Instant ClearJel
  • 1 tablespoon baking powder
  • 1/4 cup buttermilk powder
  • 3/4 cup milk
  • 3/4 cup mini M & M candies

Icing

  • 3/4 cup sugar
  • 1/4 teaspoon salt (ONLY if you use unsalted butter)
  • 1/2 cup boiling water
  • 1/4 cup meringue powder
  • 1 tablespoon Vanilla extract
  • 4 cups sifted confectioners’ or glazing sugar
  • 2 cups soft butter, 2 cups vegetable shortening, or a combination of both

Cupcakes

  • 10 1/2 ounces sugar
  • 6 ounces butter
  • 3/4 teaspoon salt
  • 1 tablespoon Vanilla extract
  • 4 large eggs plus 2 large egg yolks
  • 11 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 1 1/2 ounces Instant ClearJel
  • 1 tablespoon baking powder
  • 1 1/8 ounces buttermilk powder
  • 6 ounces milk
  • 6 ounces mini M & M candies

Icing

  • 5 1/4 ounces sugar
  • 1/4 teaspoon salt (ONLY if you use unsalted butter)
  • 4 ounces boiling water
  • 1 1/2 ounce meringue powder
  • 1 tablespoon Vanilla extract
  • 16 ounces sifted confectioners’ or glazing sugar
  • 16 ounces soft butter or 13 ounces vegetable shortening, or a combination of both

Cupcakes

  • 298g sugar
  • 170g butter
  • 3/4 teaspoon salt
  • 1 tablespoon Vanilla extract
  • 4 large eggs plus 2 large egg yolks
  • 326g King Arthur Unbleached All-Purpose Flour
  • 43g Instant Clearjel
  • 1 tablespoon baking powder
  • 32g buttermilk powder
  • 170g milk
  • 170g mini M & M candies

Icing

  • 149g sugar
  • 1/4 teaspoon salt (ONLY if you use unsalted butter)
  • 113g boiling water
  • 43g meringue powder
  • 1 tablespoon Vanilla extract
  • 454g sifted confectioners’ or glazing sugar
  • 454g soft butter or 369g vegetable shortening, or a combination of both

Instructions

  1. Preheat the oven to 350°F. Line 24 regular muffin cups with silicone cups or cupcake papers, and grease the cups or papers.
  2. To make the cake: Beat together the sugar, butter, salt, and vanilla.
  3. Beat in the eggs and egg yolks one at a time; it’s OK if the mixture looks curdled.
  4. In a separate bowl, whisk together the flour, Instant Clearjel, baking powder, and buttermilk powder, sifting if it’s lumpy.
  5. Add half the dry ingredients to the wet ingredients and beat for 1 minute on medium speed.
  6. Add half the milk, then the remaining dry ingredients and beat just until blended.
  7. Scrape the bowl, then add the remaining milk and the candies. Beat on medium speed just until evenly mixed.
  8. Scoop the batter into the pans, filling about two-thirds full.
  9. Bake the cupcakes for 20 to 22 minutes, or until they spring back when touched lightly.
  10. Remove them from the oven, and cool before icing.
  11. To make the icing: Dissolve the sugar (and salt, if you’re using it) in the boiling water, and cool to room temperature.
  12. Mix in the meringue powder.
  13. Beat on low speed of an electric mixer for several minutes, until the powder dissolves and the mixture is foamy. Increase the speed and beat until soft peaks form.
  14. On low speed, beat in the vanilla, then the confectioners’ or glazing sugar.
  15. Add the soft butter a few tablespoons at a time, beating well after each addition.
  16. Swirl the icing onto the cupcakes.
  17. Store, covered, at room temperature for a few days.
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