Friend Of Dorothy 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
4 drops pink food gel
4 drops red food gel
4 tbsp edible glitter dust (see notes)
1 tsp strawberry essence
I batch fluffy vanilla buttercream frosting
2 drops purple food gel
2 drop blue food gel
2 drops green food gel
2 drops yellow food gel
2 drops orange food gel
2 drops pink food gel
Divide frosting into half. Colour one half with red and pink food gel and mix until well combined. Divide the other half into 6 mixing bowls. Add food gel to each one and mix until well combined. Transfer to a piping bag or zip lock bag. Set aside.
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with red foil lined 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 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, add red and pink food gel, and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
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.
Core the centre of each cupcake and fill with purple buttercream then blue, green, yellow, orange and pink as demonstrated in the video. Chill for 20 minutes
Fit the end of a piping bag with a Wilton 6B star tip and frost a swirl of the red frosting around the rainbow. Chill in the fridge for 20 minutes.
Use a tsp to carefully sprinkle glitter over the frosting.
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.
EDIBLE GLITTER DUST: Yes, this is edible and food safe. Theres the non toxic version which won't harm you but isnt supposed to be eaten and then there the one that's actualy edible. I don't want emails from people lecturing me about how what I used was unsafe.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Red foil liners
Ice cream scoop (optional)