Funfetti Rainbow Surprise Cupcakes
175g all-purpose flour
225g caster sugar
50g cocoa powder
½ tsp bicarbonate of soda
½ tsp salt
175g unsalted butter, softened
2 large eggs, at room temperature
1 tbsp all-purpose flour
1 tbsp corn starch
2 tbsp sugar
6 egg yolks
175ml thickened/whipping cream
1 tsp vanilla bean paste
175g unsalted butter, chilled
1 drop blue food gel
1 drop green food gel
1 drop yellow food gel
1 drop orange food gel
1 drop red food gel
1 drop purple food gel
250g unsalted butter, softened
300g powdered sugar
1 tsp vanilla bean paste
1 cup funfetti sprinkles
To make rainbow custard begin by adding the flour, corn starch and sugar into a large microwave safe bowl. Use a whisk to combine. Then add the egg yolks and mix until well combined.
Add the cream, milk and vanilla bean paste and give it a whisk.
Microwave for 60 seconds at a time, whisking each time until thickened. Once thickened add the chilled butter and whisk until well combined.
Split the custard into 6 bowls and colour each one using the colour combinations listed in the ingredients. Set aside.
Preheat a fan-forced oven to 220C (430F). Line a cupcake tin with brown cupcake liners.
Add the flour, sugar, cocoa powder, bicarb soda and salt to a large mixing bowl and mix together using a hand mixer to combine.
Next add the softened butter and mix on low speed until the mixture reaches a crumbly sand like texture.
Add the eggs and milk. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for a final 20 seconds.
Fill each 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 and ensures everything is filled the same amount and bakes at the same. Bake for 15 min or until a toothpick inserted comes out clean. Once baked, place in the freezer to chill for 10 min.
Add your softened butter to the bowl of a stand mixer fitted with a paddle attachment. You can also use a hand mixer for this recipe. If you use a hand mixer make sure your bowl is large. Mix on low speed to begin with, and then switch to the highest speed setting. Mix on high speed for 5 minutes until the butter is fluffy and goes pale in color.
Stop your mixer and scrape down the bowl using a spatula. Add the powdered sugar and vanilla bean paste and mix on low speed. LOW SPEED PEOPLE! The last thing you need is to end up with a sugar dust storm!
Once you can see there are no dry ingredients showing, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5-6 minutes until the butter goes pale in colour and becomes fluffy again. If you want to soften your buttercream and make it a little smoother, add the milk and continue mixing for another couple more minutes on medium speed. It’s also at this stage, you can add any food flavourings/essences or coloured food gels.
To assemble the cupcakes, core the centre of each cupcake and fill with the rainbow frosting in the order of the rainbow.
Fit the end of a piping bag with a Wilton 1M piping tip and frost in a swirl. Finish with the generous sprinkle of funfetti 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.
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: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!
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 40 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)