End Of The Rainbow Freakshake Cupcakes
429g all-purpose flour
265g caster (superfine) sugar
3 tsp baking powder
1/2 tsp salt
125g unsalted butter, softened
375ml of milk
¼ cup Irish cream
125ml vegetable oil
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
rainbow coloured ball sprinkles plus jimmies (I used the lucky charm sprinkles from Fancy Sprinkles)
4 drops teal food gel
2 drops pink food gel
2 drops purple food gel
2 drops yellow food gel
2 drops blue food gel
2 drops orange food gel
chocolate sauce to drizzle
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, Irish cream, eggs, yogurt, oil 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.
Add about ¼ cup of batter into 5 different mixing bowls. Colour each one, yellow, blue, purple and orange. Transfer to piping bags and set aside.
Colour the remaining, larger portion of the batter with the teal food gel and mix until well combined. Transfer that to a large piping bag as well.
Pipe a layer of little blobs of each coloured batter and then pipe a layer of teal batter over the blobs. Repeat this another two times or until you’ve filled the cupcake liners ¾ of the way.
To make the donuts, spray a donut baking tin with oil, and brush with a pastry brush. Pipe blobs of coloured batter and then pipe teal coloured batter on top.
Bake donuts for 15 minutes, bake the cupcakes for 30 minutes
Bake for 30 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack.
Core the centre of each cupcake and fill with sprinkles. If you don’t like that, use chocolate sauce.
Fit the end of a piping bag with a Wilotn 8b tip and frost a double donut swirl on top of the cupcakes.
Drizzle with chocolate sauce and add donut on top. If the donut won’t say prop something behind it. I’ve also tried inserting a cake pop stick into the bottom of the donut and sticking that in the cupcake.
Drizzle the donut with chocolate. Finish off with sprinkles.
STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.
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 will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 30 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)