Rainbow Pride Cupcakes
#beproud #lgbtpride #nationalcomingoutday
429g all-purpose flour
3 teaspoons baking powder
265g granulated sugar
1/2 teaspoon salt
375ml of milk
125ml vegetable oil
2 tbsp Greek yogurt (can substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
400g white chocolate
Food gel colours of the rainbow. Green, Yellow, Orange, Red, Purple, Blue
24 Rainbow Love Cookies
1 cup of sprinkles
1 batch fluffy buttercream frosting
1/ Heat oven to 160C (320F). Line cupcake tin with paper cupcake cases.
2/ In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
3/ Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
4/ 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 the sprinkles and fold in gently
5/ Fill each paper 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 cooling rack before frosting.
6/ While your cupcakes are baking and cooling you can prepare your ganache by placing your chocolate and cream into a microwave safe bowl. Microwave it for 20 seconds at a time stirring each time until it’s nice and smooth with no lumps of un melted chocolate. Separate them into 6 different bowls and colour using gel. Mix colour in really well and transfer them to into sandwich zip lock bags or piping bags.
7/ Prepare your frosting by colouring it a baby/sky blue.
8/ To pipe cupcakes use a round tip nozzle and pipe in a donut swirl. Start off in the centre and pipe a donut shape then another donut shape on top. Squeeze your coloured ganache around the cupcake letting it drip off the sides.
9/ Place your cookies on top. If it doesn’t sit up and keeps falling let the ganache set first and then place them on top
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.