Thursday, March 27, 2014
Rainbow Cup Cakes
Rainbow cup cakes
Ingredients for cup cake
- Flour 1 ½ cup
- Baking powder 1 ¾ tsp
- Butter ½ cup softened
- Sugar granulated 1 cup
- Eggs 2
- Vanilla 1 tsp
- Coconut essence ½ tsp
- Milk ½ cup
- Yellow, green, red and blue food colors few drops each
Ingredients for frosting
- Butter softened ¾ cup
- Icing sugar 2 cups
- Milk 2 to 3 tbsp
- Vanilla essence ½ tsp
- Multi color candy sprinkles
Method for cup cakes
- Preheat oven to 350 degree F, place paper cups in each of 12 muffins cup tray, sieve together flour and baking powder keep aside, beat butter with granulated sugar for 2 to 3 minutes until light and fluffy, add eggs 1 at a time, beating well after each addition, add in vanilla and coco essence on low speed alternately add flour mixture half at a time and milk half at a time, beating until mix, measure about half cup batter into 5 small bowls add 6 drops yellow food color in first bowl, tint second bowl green with 6 drop second food color, 3rd bowl red with about 8 drops food color, 4th bowl blue for about 10 drops food color and 5th bowl purple with about 8 drops red food color and 3 drops of red food color, spoon 1 tbsp of batter into each cup, smooth to edge of baking cup with back of spoon, repeat with green, red, blue and purple batters, fill cups ¾ full, bake for 20 minutes, cool 5 minutes, remove from pan to cooling rack.
Method for frosting
- Beat ¾ cup butter, icing sugar and salt till light and fluffy add in vanilla essence adding milk as required, beat till frosting is smooth and spreadable, pipe frosting onto each cup cake, decorate with multi color sprinkle.
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