Next week is National Cupcake Week and we can’t wait. Make sure you’re following us on instagram where we’ll be sharing our #CupcakeoftheDay starting with this beauty from our new book, LOLA’s Cupcakes Forever. So, because we’re generous souls, and big fans of the cupcake, we suggest you start your week early and bake up a batch of these. Happy baking!
Rainbow Swirl Cupcake
These bright and cheerful rainbow cupcakes will bring a dose of fun to young and old alike. Our classic vanilla cupcake is transformed into a rainbow base and topped with a swirl of multi-coloured buttercream.
200 g self-raising flour/1½ cups cake flour mixed with 3 teaspoons baking powder
1 teaspoon baking powder
175 g/1½ sticks butter
250 g/1¼ cups caster/granulated sugar
1½ teaspoons vanilla bean paste
175 ml/¾ cup sour cream
⅛ teaspoon each pink, blue and yellow food colouring pastes (or any other
colours you like)
150 g/1¼ sticks butter
1 teaspoon vanilla bean paste
350 g/3 cups icing/confectioners’ sugar
3–4 tablespoons full-fat/whole milk
⅛ teaspoon each pink, blue and yellow food colouring pastes
muffin pan lined with 12 muffin cases
piping/pastry bag fitted with a large star nozzle/tip
Preheat the oven to 180°C (350°F) Gas 4.
Sift the flour and baking powder into a bowl and set aside.
Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk), and beat the mixture at medium to high speed for 1–2 minutes, until light and fluffy. Occasionally stop to scrape down the sides of the bowl with a rubber spatula to make sure that all the butter and sugar is incorporated.
Add the vanilla bean paste and mix. Mixing at low speed, add the eggs, one at a time, beating until incorporated.
Slowly add the sifted dry ingredients, and mix, at low speed, until combined. Scrape down the sides of the bowl with a rubber spatula, and briefly beat at high speed until the mixture is smooth. Add the sour cream and mix until incorporated. Do not over-mix.
Now for the fun part! Divide the mixture evenly between 3 bowls, and add one of the food colouring pastes to each bowl. Mix them all thoroughly until well blended.
Take a teaspoonful of one batter and place into each muffin case.
Repeat with the other colours, until all the batters have been used up.
Now take a cocktail stick/toothpick (or use the end of a knife) and swirl the batters together slightly in a figure of eight.
Bake in the preheated oven for 20–25 minutes, until well risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.
To make the buttercream, place the butter into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk), and beat until soft and fluffy. Add the vanilla bean paste and mix again, until combined. Sift in half of the icing/confectioners’ sugar and, mixing at low speed, mix until incorporated. Add the second half of the sugar, then beat slowly until all the sugar is incorporated. Add the milk, a tablespoonful at a time, mixing at medium speed, until the buttercream is light and fluffy. If the icing is too stiff, add a little more milk.
Using the same technique as for the cake batter, divide the buttercream into three equal portions and colour each portion with one of the three food colouring pastes, mixing until blended.
Spoon one of the buttercreams down one side of the piping/pastry bag leaving space near the nozzle/tip to add the other colours, if possible. Repeat with the second and third colours. You should have a full piping/pastry bag that will allow a little of each colour to be piped onto each cupcake, creating a rainbow effect.
Pipe a swirl of buttercream onto each cupcake, and decorate with coloured sprinkles.
LOLA's Cupcakes Foever by the LOLA's Bakers is available here. Happy Baking!