This is formally the last [cup]cake blog I will post for… at least 2 weeks. Seriously, out of control. But – so delicious.
So it’s been a slew of celebrations. Blog birthday, boyfriend birthday, friend birthday.. Oh, and I made a guava chiffon cake for my Hawaii presentation in my International Nutrition class. Don’t worry – How Sweet Eat’s cupcake workout has been keeping me in line.
We did my friend’s birthday up right. The theme was rainbow – hence the cupcakes – complete with decorations, cupcakes, and nail polish. We went to the fabulous PF Chang’s, ate way too much, polished off way too much cupcakes upon arrival back at my apartment, and talked about boys and life all night long.
I also tried to persuade them to start writing. Do you write? Writing is my outlet. Well, so is exercise, baking, reading, cooking… I have a lot of outlets. Anyway, I was reading them some of the things I have written – deep, dark things from years and years ago. I mean, I’m essentially JK Rowling writing about the Dark Arts.
Just kidding. It’s not that dark. But you should go. Go sit in a coffee shop and write. Write whatever comes to your mind. I’ve officially named my friends’ books: The Other Child and The Checklist. I mean, wouldn’t you want to find out what those books are about??
Back to cupcakes. I didn’t realize rainbow-izing a cupcake was so easy or I would’ve done that to all of them. The hardest part is just separating the batter and coloring it. I was going to do the same to the frosting but that was way too much effort and I wanted it to swirl all pretty like. Yeah, I said pretty like.
Also, in relation to How Sweet Eats, the purple cupcake’s frosting is how she ices cupcakes. And. I. Love. It. It’s so easy and pretty and fun and seriously – love it.
Oh oh oh. ALSO. Did you know the proper way to eat a cupcake? Because my friends and I did it for the first time when eating these. You cut the bottom half off of the cupcake, put it on top of the icing to make a cupcake whoopie pie looking thing, and voila. Icing is proportional to cake. You’re welcome.
Adapted slightly from Wilton
1 1/2 c cake flour
1 1/4 tsp baking powder
1/4 tsp salt
1/3 c butter, softened
3/4 c + 2 tbsp sugar
1 tsp vanilla extract
1/2 c + 2 tbsp milk
1 stick butter, slightly softened
1/2 c powdered sugar
1 tsp vanilla
4-6 tsp water or milk
1. Preheat oven to 350°F.
2. Sift together flour, baking powder and salt in a medium sized bowl.
3. Cream the butter and sugar in a mixer until light and fluffy.
4. Add the eggs and vanilla; mix well.
5. Alternate adding the flour mixture and milk, starting and ending with the flour.
6. Divide batter into 6 bowls: red, orange, yellow, green, blue, purple.
7. Add food coloring to each bowl until desired color is reached.
8. Either make cupcakes separate colors or drop colors in desired order into greased muffin tin to make a rainbow.
9. Put cupcakes into oven. Immediately turn oven to 325°F. Bake for 15-18 minutes, turning halfway in between, until cupcakes are puffy and a toothpick comes out clean.
10. For frosting, mix ingredients and slowly add water/milk until desired consistency is reached. Pipe onto cupcakes.