Friday, 21 February 2014

rainbow cupcakes {with a twist!}

For these cupcakes, you need a packet of this and the ingredients called for on the box: (image stolen off Google because I'm so original like that)

You also need some of these. Obviously.

But... (and here's the twist!) you also need these babies.

Jelly crystals! You see, these cupcakes were not just rainbow coloured, but they were rainbow flavoured also. Yessss.

Here's how. Make the cake batter following the instructions on the box. Divide the batter equally among separate bowls (however many you choose), and add 1 tablespoon of jelly crystals to each bowl. (More or less can be added according to taste, I found one tablespoon added a good subtle flavour) Mix well. Colour your batter - I chose to colour mine according to the flavour added. For example, I used pink for strawberry and blue for bubblegum.

Now add your batter spoon by spoon into the prepared cake cups, adding different colours as you go. Bake for the desired time, frost with my favourite cloud icing, and you're done! Easy peasy.

Not only do these look great and will be a hit with the kids, but your tastebuds will thank you too. No more boring-flavoured rainbow cupcakes any more!

And just a quick tip... I found the green & blue-coloured batter were very close in colour so once cooked, they just blended into each other. Next time I'll do either-or!

Here's the printable recipe.

Rainbow Cupcakes with a twist
Makes about 16

1 box Betty Crocker vanilla cake mix, and the ingredients called for on the box
Food gel
Different flavoured jelly packets (I used five, the number of flavours is up to you)

Make the cake batter according to the instructions on the box. Equally divide the batter among 5 bowls and add 1 tablespoon of the jelly crystals to each bowl. Colour the batter according to the flavour used - ie yellow for passionfruit, etc. Add the batter spoon-by-spoon into the prepared cake cups. Bake for 15-20 minutes or until a skewer inserted comes out clean.

:cloud frosting:

1 + 1/4 cups sugar
3 large egg whites, room temperature
1/4 cup water
1/4 teaspoon cream of tartar
1/2 tablespoon vanilla

In the bowl of an electric mixer, combine sugar, egg whites, water, and cream of tartar. Whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and mixture is warm to the touch, about 3 to 5 minutes. Transfer bowl to stand mixer fitted with a whisk attachment. Beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combined. Allow cupcakes to cool before frosting.

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