Tie-Dyed Cupcakes
07/30/2010
Meet Greg. Yesterday was Greg’s birthday. Since Greg is quite special to me, I wanted to make him some cupcakes for his special day. His favorite is Funfetti, so I knew someone was going to make that for him already. (I was right–his girlfriend did). Since Funfetti is basically just a white cake with sprinkles, I decided I’d make him white cupcakes. After much deliberation, I realized, what is better than a regular cupcake? A jumbo, tie-dyed cupcake. And, that is what I made him.
When I say jumbo, I really mean jumbo. I made it in a souffle dish, and after pouring in the batter, I only had enough to make 14 more cupcakes, meaning his cupcake was the size of 10 cupcakes! I, of course, made the rest of the cupcakes for our friends.
I’d be lying if I said it wasn’t a bit time consuming, but the steps are all very easy, as you will see below. The final product is super cute and really fun! I know some people are very against food dye, but in moderation it doesn’t scare me. These turned out really well and the icing really held up!
Enjoy these!
Tie-Dyed Cupcakes with Vanilla Icing
Makes 24 cupcakes
Cake:
Ingredients
3-1/4 cups cake flour, sifted
1-1/2 tablespoons baking powder
1/2 teaspoon salt
5 large egg whites, room temperature
14 tablespoons unsalted butter, room temperature
1-3/4 cups granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1 cup + 2 tablespoons milk
food coloring of your choice
Instructions
Preheat oven to 350 degrees. Line 24 muffin tins with liners.
Mix cake flour, baking powder and salt in a medium bowl and set aside.
In a large bowl fit for a stand mixer, beat the egg whites until soft peaks form. Add 2 tablespoons of sugar from the 1-3/4 cup and continue beating until you are almost to stiff peaks. Take a rubber spatula and transfer the whites to a separate bowl.
In the same bowl that you just had the egg whites in, beat the butter until creamy. Add the sugar and beat until smooth, scraping the sides of the bowl as needed. Beat in vanilla and almond extract.
Beginning and ending with the flour mixture, add flour and milk alternately while the mixture is on medium speed until both are used up. Scrape down the sides as needed. Once the mixture is smooth remove the bowl from the mixture and fold in the egg whites with a rubber spatula until fully incorporated.
Divide the batter into as many small bowls as colors you are using. Add the food coloring to each bowl until you reach the colors you want. Add the colored batter to the muffin tins in whatever order you’d like. I basically used a large scoop of each color in each tin, alternating the order of the colors. You want to fill the cups almost to the top.
Bake on center rack for about 22 minutes. Let cool on a cooling rack, and once completely cool, ice with:
Vanilla Icing
Ingredients
3 cups powdered sugar
1 stick butter (8 tablespoons), room temperature
1 teaspoon vanilla extract
3 tablespoons whipping cream
a pinch of salt if using unsalted butter
Instructions
Mix the sugar and butter on low speed of an electric mixture until it starts to incorporate. Increase the speed to medium and add vanilla extract and 1 tablespoon of cream. Continue beating, scraping down the bowl as needed. Add another tablespoon of whipping cream and continue beating. Add the last and beat for a few minutes until the frosting is very smooth and light.
Spread on top of the completely cooled cupcakes.
Recipe by Cookie Madness
About Maura
I have a secret: I cannot do anything in moderation. I always have to take things to the extreme, at the expense of my own and my family's sanity and often times my dad’s checkbook. When I started taking horseback riding lessons, I insisted on having a pony. When I ice skated for probably the second time, I made my mom buy me ice skates that were never again worn. When I thought I wanted to be a teacher, I made my parents turn one of the rooms in the basement into a school room, stocked with an overhead projector, pull-down maps and a real, classroom-sized chalkboard and white board. When I discovered cooking I bossed my older sister around in the kitchen for an entire day, forcing her to make dozens of recipes with me against her will and then had her do all the dishes (sorry Cait). And, when I discovered food blogs I bought the biggest binder I could find, printed out 250 recipes in one day and laminated and categorized each one. My dad was not happy about the ink situation. So, what does this tell you about me? For one, you can trust that every recipe I post is more than delicious and has been meticulously tried and tested for you. Also, that I’m an anal freak. Enjoy! View all posts by Maura → This entry was posted in Dessert, vegetarian. Bookmark the permalink. ← Gruyere Creamed Spinach Au Gratin Beef & Broccoli →Leave a Reply
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