Dancing Queen Cupcakes
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
2 tsp strawberries and cream essence (or any flavour of your choosing)
coloured sprinkles of your choice.
To make the colours for the frosting and batter you’ll need the following food gel colours:
RED – 2 drops red red food gel + 2 drops deep pink food gel
PINK – 2 drops deep pink food gel
ORANGE – 2 drops orange food gel + 1 drop yellow food gel
YELLOW – 3 drops yellow food gel
GREEN – 2 drops teal food gel + 1 drop yellow food gel (optional)
BLUE – 1 drop sky blue food gel
PURPLE – 2 drops deep purple food gel + 2 drops deep pink food gel
1 batch Swiss meringue buttercream frosting
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil, strawberries and cream essence and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Divide batter into 7 different bowls. Colour each one using the 7 different colour combinations listed in the ingredients list.
Add each coloured batter into a piping bag or zip lock bag and pipe small blobs of each colour into the cupcake liners filling them up ¾ of the way.
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To prepare frosting split into seven different bowls and use the colour combinations in the ingredients list to colour. Add to separate piping bags
Lay out a large sheet of plastic wrap onto your workbench. Pipe rows of each coloured frosting next to each other as demonstrated in the video.
Add to a piping bag fitted with a Wilton 8B piping tip.
Core the centre of each cupcake and fill with your favourite sprinkles. Frost a swirl of frosting on top of each cupcake and finish off with a light dusting of edible glitter.
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)