Double Rainbow Cupcake
Chocolate Chip cupcake filled with rainbow sprinkles with rainbow frosting
I have become addicted to rainbow frosting lately!! It is just so satisfying putting effort into something and having it turn out presentable!! And all I need to get this effect is a freezer bag used for piping, a standard glass and a knife to carefully place all the colored frostings side by side. And obviously your choice of nozzle!
So these amazeballs double rainbow cupcakes were very straight forward to make.
I did a chocolate chip based cupcake, then used an apple corer to remove the middle to fill with sprinkles and then frosted them!! Easy peasy!!
Ingredients for the chocolate chip cupcake
3/4 cup of cocoa powder ( I use mix of weight watchers/ Aero/ Bournville)
3/4 cup of hot water
3 cups of flour
1 tsp baking soda
1 tsp baking powder
1 1/4 tsp Maldon salt
1 1/2 cups od unsalted butter
2 1/4 cups of sugar
4 large eggs
1 tbsp + 1tsp vanilla extract
1 cup of sour cream
Preheat oven to 180˚. Line muffin tins. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is mixed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
60g of unsalted butter
50g of icing sugar
a few dashes of cream (add slowly a tiny bit at a time)
food colour pastes
Get the mixer on with the butter and sifted icing sugar and beat until combined- slowly add a small amount of cream to loosen it up a bit but at the same time don’t add too much as you need it to be fairly stiff when adding the colour pastes.
Whilst the mixer is on get 4-6 bowls (depending on how many colours you will use) . I just use plain cereal bowls.
Decide on your colours and divide the white frosting between the bowls evenly.
Using a toothpick add a little colour, one bowl at at time and mix in using a spoonula.
Get a tall enough glass, prepare your icing bag (I use a freezer bag with the corner snipped off) and pop the bag nozzle down into the glass.
Then using your knife, as if you were buttering bread layer 1/4 or 1/6 on to the side of the bag (depending again on how many colours you use).
Repeat with the next colour and the next until your icing bag is full, colours should be touching inside the bag but not blending or mixing.
If you are unsure about doing this check out Pinterest for a picture tutorial. That is how I learned.
Pipe on to cupcake and serve 😀