Beautiful Soft Rainbow Cupcakes

ūüĆą Beautiful Soft Rainbow Cupcakes

To make this, use one batch of the Supersoft cupcakes mixture

Ingredients:

  1. 4 eggs (separated)
  2. 1 tsp vanilla essence
  3. 1 cup castor sugar
  4. 1¬Ĺ cups cake flour
  5. 3 tsp baking powder
  6. ¬Ĺ cup oil
  7. ¬Ĺ cup boiling water

Method

  • Beat egg whites till stiff.
  • Add castor sugar a little at a time till all is used and there are no more granules.
  • Add the yolks and vanilla and beat well, mix the oil and boiling water
  • Sift the flour and baking powder
  • Then add the flour and oil mixture simultaneously little at a time to the egg whites till all are used up and smooth.
  • Divide dough into 3 and color them as desired
  • Pour into cupcake cases and bake @ 170¬įC for +- 15 minutes.or till skewer comes out clean.

 

Marshmallow Frosting for these Beautiful Soft Rainbow Cupcakes

 

Ingredients:

  1. 6 egg whites
  2. 1¬Ĺ cups sugar
  3. ¬ľ tsp cream of tartar
  4. 1 & ¬Ĺ tsp vanilla essence

 

Beautiful Soft Rainbow Cupcakes

 

Method

  • In a dry stainless steel bowl add your egg whites
  • Place it on top of a pot with boiling water making sure the bowl is not touching the water, keep the pot on the stove on low heat
  • Start whisking the eggs by hand, add the sugar and continue to beat until the egg whites are warm and the sugar is dissolved
  • Take it off the heat and use a hand beater start beating, add the vanilla and cream of tartar.
  • Beat continuously for about 10 minutes until the frosting is nice and fluffy
  • Use immediately

Pipe on the cupcakes
You can use a blow torch to toast the tops if you like

Feriel modified and instead of the marshmallow frosting used a creamed cheese frosting and piped it in rosettes.

Closed star decorating tip for Beautiful Soft Rainbow Cupcakes

TIPS AND TRICKS

  • Ziploc bags! Use a Ziploc bag to pipe the batter into the cupcake holders, as it is much easier than spooning and spreading each layer.
  • Looking for stunning and perfect white frosting rather use shortening over butter, although, *personal preference*, I think butter tastes better than shortening.
  • Be cautious, DO NOT overbake the cupcakes, as you for sure DO NOT want the tops turning brown.
  • In order to get that perfect and beautiful star, you should use a large closed star decorating tip.

 

Prepared, tried and tested by Feriel Sonday

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