a m y m c c r a c k e n

a site all about amy

Cupcakes

Posts Tagged ‘rainbow’

Somewhere Over The Rainbow

Around the start of August Meaghan sent me a picture of cupcakes that she wanted for her birthday. They seemed impossible so I was like “pfffft, yeah right!” BUT then I came across the rainbow candy strips that was the key to the decoration and knew I had to suprise her with them.

One of my old workmates, Lauren, also messaged me a few days before I was planning to make Meaghans cupcakes to offer me my first every paid job (exciting!). She was after something bright like my rainbow cupcakes like I’ve done before (like these) for a friends birthday. I showed her what I was planning to make Meaghan and she was super keen on them too. The timing worked out to be perfect that I could make Meaghan & Lauren’s cupcakes at the same time.

Because I was making two batches with the same decoration – I decided to make two different flavours. I made chocolate cupcakes because everybody loves chocolate and I figured custard powder has the same consistency as cocoa powder so I made custard cupcakes too. I was a bit nervous about how they would turn out but it REALLY worked! They tasted caramelly – nom!!

chocolate cupcakes

ingredients

  • 250g plain flour
  • 2 x 15ml T cocoa powder, sifted
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g soft unsalted butter
  • 200g castor sugar
  • 2 tsp red food colouring
  • 2 tsp vanilla extract
  • 2 eggs
  • 175ml buttermilk
  • 1 tsp cider vinegar or other vinegar

method

  1. Preheat oven to 170°C and line two muffin trays with paper cases
  2. Combine the flour, cocoa, baking powder and bicarb in a bowl
  3. In another bowl, cream the butter, and sugar until light and fluffy
  4. Beat in the food colouring and vanilla extract
  5. While still beating, add one spoonful of dried ingredients, then one egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients
  6. Beat together the buttermilk and vinegar
  7. Fold into creamed mixture
  8. Spoon the batter evenly into the cases
  9. Bake for 20 mins or until cupcakes spring back when lightly touched
  10. Transfer to a wire tack to cool down completely before decorating

custard cupcakes

The same as above but swap cocoa powder with custard powder, and red food colouring with yellow.

blue buttery cream cheese icing

ingredients

  • 400g icing sugar, sifted
  • 125g cream cheese
  • 125g soft unsalted butter
  • 1 tsp blue food colouring
  • 1 tsp cider vinegar or lemon juice

Beat all of the above ingredients together until smooth then spread over the cupcakes.

decoration

Pipe on white clouds (200g icing sugar & 80g cream cheese) on each side of the cupcake in zigzags. Leave for a few mins to set a little, then push strips of rainbow candy into the clouds.

RSPCA Cupcakes

 I made up about 4 dozen cupcakes for the RSPCA cupcake day this year. Please vote for my creations so I can win a baking pack for my efforts:

http://www.rspcacupcakeday.com.au/competitions/creative-cupcake/entry/?cupcake=88

 

I made three different types:

Hello Kitty cupcakes – Vanilla flavour with hint of apple & cinnamon decorated with blue icing and a fondant Hello Kitty and dusted with edible glitter

Rainbow Vanilla Cupcakes – rainbow cupcake (purple, pink, orange) topped with rainbow (yellow, green, blue) buttercream icing and sprinkled with edible glitter

Red Velvet Cupcakes – topped with buttery cream cheese icing, with a sprinkle of red edible glitter and decorated with black cats

Hello Kitty cupcakes

For the Hello Kitty cupcakes, I made the standard cupcake recipe that I use from the Edmonds cookbook and threw in some additional flavours:

ingredients

  • 190g butter, softened
  • 2 tsp cinnamon
  • 2 tsp vanilla essence
  • 1 tsp apple essence
  • 1 C caster sugar
  • 3 eggs
  • 1 ½ C plain flour
  • 3 tsp baking powder
  • ½ C milk

method

  1. Preheat oven to 180°C
  2. Cream butter, cinnamon, essences and sugar until light and fluffy
  3. Add eggs, one at a time, beating well after each addition
  4. Sift flour and baking powder together
  5. Fold into creamed mixture
  6. Stir in milk
  7. Spoon mixture evenly into the prepared mini cupcake pan that has been lined with paper cases
  8. Bake for 20 mins or until cupcakes spring back when lightly touched
  9. Transfer to a wire tack to cool down before decorating

butter icing

ingredients

  • 250g butter
  • 400g icing sugar, sifted
  • 1 tsp cinnamon
  • 1 tsp vanilla essence
  • ½ tsp apple essence
  • ½ tsp food colouring

 

Beat all of the above ingredients together until smooth. Divide into thirds and colour each batch as desired

decoration

For decoration I created fondant Hello Kitty’s. I made a stencil out of cardboard, rolled the fondant out to about 5mm thick then cut out shapes using a craft knife.

For the features (nose & eyes) I cut out coloured bits from a liquorice allsort using a round piping tip (Steve helped out too), and for the whiskers I chopped up fruit sticks into small strips.

To make the features stick to the fondant I wet the cut out with water then pressed them on. Once dried (by the heater to speed up the drying process) I painted the eyes with black food colouring. Then, when the eyes dried out, I brushed white edible glitter over the kitty. To assemble, I piped the blue icing onto each cupcake then sprinkled with silver edible glitter, then popped on the kitty decoration.

I recommend making fondant decorations at least the day before you plan to use them so they can harden up in time.

rainbow cupcakes

For these I made the same recipe as my rainbow cupcakes post. This time round, instead of swirling the mixture before I baking, I evened it out so the cupcake colours stacked on top of each other rather than marbling.

red velvet cupcakes

For these I made Nigella’s red velvet cupcake recipe (see this post). To decorate I piped the icing on top of each cupcake, sprinkled on red glitter the placed on some black cat sprinkles.

Rainbow Cupcakes



For Briar’s birthday I wanted to make her something bright and vibrant – so rainbow cupcakes seemed like the perfect idea! I’ve seen this style of icing before in my google image searches for cupcake decoration ideas so now was the best excuse to try it out.

I made my standard vanilla cupcake recipe and dyed the mixiture and icing so that when you took a bite it was coloured pink-purple-blue-green-yellow!

cupcakes

Ingredients

  • 190g butter, softened
  • 2 T vanilla essence
  • 1 C caster sugar
  • 3 eggs
  • 1 ½ C plain flour
  • 3 tsp baking powder
  • ½ C milk

Method

  1. Preheat oven to 190°C
  2. Cream butter, vanilla and sugar until light and fluffy
  3. Add eggs, one at a time, beating well after each addition
  4. Sift flour and baking powder together
  5. Fold into creamed mixture
  6. Stir in milk
  7. Divide mixture into thirds and colour as desired
  8. Spoon mixture evenly into the prepared mini cupcake pan that has been lined with paper cases
  9. When spooing the mixture in, evenly place in the colours as desired then gently swurl with a toothpick so the mixture marbles when baked
  10. Bake for 15 mins or until cakes spring back when lightly touched
  11. Transfer to a wire tack to cool down before decorating

 

butter icing

Ingredients

  • 100gbutter
  • 2 T vanilla essence
  • 2 tsp cinnamon
  • 1 T hot water
  • ½ tsp food colouring
  • 2 C icing sugar, sifted

 

Beat all of the above ingredients together until smooth. Divide into thirds and colour each batch as desired, this website details how to get the different colours to blend when you pipe the icing on the top

http://www.bigredkitchen.com/2009/05/rainbow-cupcakes.html

It was actually REALLY easy to do! All you have to do is spoon different colours into the piping bag and it just mixes itself!

I sprinkled yellow and green edible glitter on the top when done just to give them a bit more pazaaz!

They were delicious!

GIANT cupcake (nom!)

Haha I love this pic, Leith just reminds me of a puppy dog that can see a treat but isn’t allowed to eat it yet

Me, Leith, Athina, GIANT cupcake

I’d been eyeing up a giant cupcake mould after I saw it on www.catchoftheday.com.au and I hunted around and finally got one for $10 – bargain!

Teeny came around to help me try it out. We made this sponge cake mix from the Edmonds cookbook:

Ingredients

  • 6 eggs
  • ½ tsp salt
  • 1 ½ C caster sugar
  • 2 C plain flour
  • 2 tsp baking powder
  • 100g butter, melted
  • Food colouring

Method

  1. Preheat oven to 190°C and grease cupcake mould with butter
  2. Beat eggs and salt
  3. Add sugar and beat until thick
  4. Sift flour and baking powder, then add to egg mixture
  5. Fold in butter
  6. Divide into thirds then gently fold in food colouring as desired (we chose red, purple & blue)
  7. Pour mixture into mould
  8. Bake for 20 mins or until cake springs back when lightly touched
  9. Leave in mould for 10 mins before turning out onto a wire rack

Assembly

The top & bottom of the cupcake bake separately so before we put the top on we decided to put a secret surprise in the middle. We scooped out a hollow for the base of the cupcake, melted white choc around the scooped section then filled it with cream (we put the choc on to stop the cake from going soggy, plus it tastes good too). Then we placed the top on and covered the cake with cream and decorated with choc sprinkes & silver balls so it looked like a cupcake