Purple Rain Cupcakes
#onlywannaseeyoulaughinginthepurplerain

INGREDIENTS

400g all-purpose flour

320g Caster Sugar

2 tsp Baking Powder

1 tsp Baking Soda

½ tsp Salt

190ml Vegetable Oil

3 Eggs

300ml Buttermilk

1 tsp purple food gel (I used Americolour deep purple)

2 tsp Vanilla Extract

Purple sprinkles to decorate

 

Frosting

1 batch of fluffy vanilla buttercream frosting

Purple food gel (I used Americolour deep purple)

Any flavoring that you might like to add to this is optional. I opted to leave it out.

METHOD

Makes 24

Preheat the oven to 160C (320F) or 140C (285F) for a fan forced oven and line your cupcake tin with cupcake liners.

 

Add the flour, baking powder, baking soda and salt into a large mixing bowl and mix on low speed to help everything combine. You may sift it if mixing by hand.

 

Add the eggs, oil, buttermilk and purple food dye into a large jug and whisk until well combined.

 

Slowly add the buttermilk mixture into the dry ingredients while mixing on low. Once al the wet ingredients are in there, stop the mixer, scrape down the bowl, and mix for a final 20 seconds.

 

Scoop into cupcake pan lined with cupcake papers, filling up about ½ way and bake for 20 min. Cupcakes will look shiny and moist on top. If it bounces and doesn't sink when you touch it, it's done! Set them aside on a cooling rack to cool completely before frosting.

 

While your cupcakes are baking and cooling prepare your buttercream frosting by splitting it into three separate mixing bowls. Add 1 drop of purple food gel to one bowl, 4 drops to the second bowl and 8 drops to the third bowl. Mix each until well combined.

 

Fit the end of your piping bag with a Wilton 1m tip and fill with the darkest shade of purple frosting. Frost a swirl on frosting on each cupcake. Frost a second swirl of the medium shade of purple and finish with the lightest shade on top before sprinkling with purple sprinkles.

 

-

 

STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

 

CAKE: Recipe can be used for an 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 wooden spoon. Take care not to over mix the batter

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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