Midnight Galaxy 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)
2 large eggs
2 drops black food gel + 2 tsp food grade charcoal powder (optional)
2 drops aqua food gel
2 drops purple food gel + 1 drop black food gel
galaxy coloured sprinkles, black, green, purple assorted sprinkles
1 tsp boysenberry essence
2 tsp silver lustre dust + 3 tsp vodka or vanilla extract
1 batch Swiss meringue buttercream frosting
2 tsp food grade charcoal powder or black food gel
4 drops aqua food gel + 2 drops black food gel
2 drops purple food gel
1 tsp boysenberry essence
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 and boysenberry essence 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.
Split batter into 3 separate bowls. Colour one with charcoal. Mix until well combined. Add purple gel to make the purple batter and the aqua and black to make the aqua batter.
Transfer each to a piping bag.
Pipe little blobs of each colour to each cupcake liner, filling 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 repeat the same colouring and process to the frosting as you did with the batter and add boysenberry essence. Mix until well combined.
Transfer to three separate piping Bags. Lay out a sheet of plastic wrap on your work bench and pipe long strips of frosting as demonstrated in the video. Roll up and twist the end of the plastic log. Snip off one end of the log and insert into a piping bag fitted with a Wilton 1M piping tip.
Core each cupcake and fill with sprinkles.
Frost swirls of frosting on top of the cupcakes.
To prepare lustre dust mix the silver lustre dust with the vodka and mix until well combined. Using a food safe paint brush or teaspoon, splatter your silver stars on 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.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)