John Myers
Ingredients for 1 servings:
- 130 g butter, soft (not liquid)
- 130 g sugar
- 1 packet of vanilla sugar
- 2 eggs (room temperature)
- 250 g wheat flour type 405
- 1 ½ tsp baking powder
- 1 pinch of salt
- 80 ml milk (room temperature)
- Food coloring, baking stable
- 250 g butter (room temperature)
- n. B. Salt
- 1 packet of vanilla sugar
- 250 g powdered sugar
- Food coloring
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes
for 12 cupcakes
You will also need: Cling film Piping bag Star nozzle Muffin tin Muffin cases First, beat the soft butter with the sugar and vanilla sugar until creamy. Then add the eggs and mix well into the mixture. Mix the flour with the salt and baking powder in a bowl and then mix this with the milk into the butter and egg mixture. Once the batter has been mixed to a smooth consistency, divide it evenly into 6 bowls and color it in the desired colors. (The rainbow colors are purple, blue, green, yellow, orange and red). Care should be taken to ensure that the colors are oven-stable and have as little flavor as possible. In our recipe/video we used paste colors, which work great every time. Then divide about 1 teaspoon of each color into the muffin cases and smooth it out lightly. The cupcakes must then be baked for 20-25 minutes at 170°C (top/bottom heat). If no batter sticks to the skewer when you test, they’re ready. After baking, they need to cool completely. Once the cupcakes have cooled, it’s time to make the frosting: Beat the butter with the salt and vanilla sugar (on high speed) until the butter is almost white. Then gradually add the sifted powdered sugar and mix well. Once you have a light and airy cream, it’s time to color it. To do this, divide the cream into as many portions as you want to use colors. Then wrap each color separately in plastic wrap, leaving one side closed. With the open side down, put the whipped cream into a piping bag and pipe the frosting onto the cupcakes.
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