Like most kids, noodle absolutely loves getting involved with baking or cooking. Although it can be quite messy, I love this time I spend with him. We just put the radio on and cause complete mayhem around the dining table.
His favourite activities; cracking eggs, mixing stuff, rolling dough, decorating cakes and of course the best of all: licking the bowls!
Recently we made rainbow cupcakes again. We have done them a few times because they are so much fun and they are very yummy. I got the recipe from the BBC Good Food website. I have to say, I did only get 18 cupcakes, not 24 and I used ready-made icing because I’m totally rubbish at getting it right! 🙂
So, here’s the recipe. Enjoy! Let me know how you get on!
For the rainbow cupcakes
- 240g/8½oz plain flour
- 240g/8½oz golden caster sugar
- 3 tsp baking powder
- pinch of salt
- 80g/2¾oz unsalted butter, at room temperature
- 240ml/8½fl oz whole milk
- 2 medium free-range eggs
- ½ tsp pure vanilla extract
- 3 food colourings: red, yellow and blue (make sure they’re bake-safe!)
For the vanilla buttercream
- 250g/9oz unsalted butter, room temperature
- 500g/1lb 2oz icing sugar
- 2 tsp vanilla extract
- multi-coloured hundred and thousands or any kind of sprinkles
- Preheat the oven to 170C/160C Fan/Gas 3. Line your cupcake trays with cupcake cases.
- For the cupcakes, beat the flour, sugar, baking powder, salt and butter together in a freestanding mixer with a paddle attachment (or use a handheld electric whisk). Mix in half the milk until it is just incorporated.
- In a separate bowl, whisk the eggs, vanilla extract and remaining milk together. Pour into the flour mixture and beat until the mixture is smooth.
- Divide the batter equally between six bowls and colour each one with food colouring, so you end up with four brightly coloured bowls of cake mixture. Mix red and yellow to get orange, blue and yellow to get green and blue and red to get purple.
- Now layer the coloured mixtures in the cupcake cases. Starting with one colour, divide the mixture equally between the cupcake cases and smooth it out so you have a layer at the bottom. Continue with all the other colours in the same way, evenly spreading each layer out and being careful not to mix the colours together, so that you end up with distinct layers of mixture.
- Carefully transfer to the oven and bake for 20–25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
- Leave the cupcakes to cool slightly in the tray before turning out onto a cooling rack to cool completely.
- For the vanilla buttercream, beat the butter with a handheld electric mixer until soft. Sift in the icing sugar and incorporate to make a smooth icing. Add the vanilla extract and beat the icing for a further few minutes until light and fluffy. Transfer to a piping bag fitted with a large star nozzle.
- When the cupcakes are cold, pipe the vanilla buttercream on top of the cakes and decorate with the sprinkles of your choice.