Rainbow Cupcakes

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I've shared a recipe for Rainbow Cupcakes before, way back in 2017, so when I cam across another recipe, I thought I'd give it a try and see how the process and taste differed to the first recipe I tried, and it's from Fitwaffle Kitchen on Instagram.

Let's get baking!

Ingredients:

Cupcakes:

225g Margarine or unsalted butter

225g Caster sugar

4 large eggs, room temperature

240g Self-raising flour

1 tsp Baking powder

2 tbsp milk, room temperature

Food colouring: Purple, Blue, Green, Yellow, Orange & red

Buttercream:

120g unsalted butter, softened

1 tsp Vanilla extract

240g Icing sugar, sifted

1 tbsp Milk

Rainbow sprinkles (Optional)

Start off by pre-heating your oven to 160C (fan).

Next cream together the butter and caster sugar.

Next add the eggs one at a time and mix until combined.

Next add the flour and baking powder and mix until it's combined really well.

Then add the milk and vanilla extract and mix together.

Next even separate into 6 bowls and mix in the different food colourings into each.

Next pipe each coloured cake batter a layer at a time, into your cupcake cases.

Then pop into the oven to bake for 20-23 minutes, or until a toothpick comes out clean.

Once baked, leave them to cool and start on your buttercream icing.

To make your buttercream, beat the butter until light in colour and then add the vanilla extract.

Then gradually add the icing sugar and milk, and then whisk until smooth.

Pipe the buttercream onto your cupcakes and then sprinkle with rainbow sprinkles if using.

Now pick up a cupcake unwrap and enjoy.

Even though making rainbow cupcakes can be time consuming with making 6 different colours, it's definitely worth it when it comes to the eating. I definitely prefer this recipe compared to the one I've used in the past, the consistencies for both are completely different and it's so much easier to pipe into the cupcake cases rather than using a spoon, even the buttercream has a better consistency, this is now my go to rainbow cupcake recipe.

The cupcakes themselves were so soft and tasted really nice, the buttercream really complimented it.

If you want to check out the recipe I followed, then you can head over to Instagram and check out Fitwaffle Rainbow Cupcakes, as well as her other great bakes.

She now also has her own baking recipe book which you can purchase from Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Lemon Butterfly Buns

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

My last baking post was for Butterfly Buns, so I thought I'd give the Lemon Butterfly Buns a try as it's never really occurred to me to add any flavours to a classic baking recipe.

Let's get baking!

Ingredients:

Cupcake

100 g self raising flour

100 g caster sugar

2 large eggs

1 tsp baking powder

100 g butter, softened

Zest from 1 lemon

Buttercream

100 g butter, softened

200 g icing sugar

2 tsp lemon juice

1 tsp icing sugar for dusting (optional)

Start off by pre-heating your oven to 180C and pop 12 bun cases into a cake tin, then cream together the butter and caster sugar.

Next add 1 egg and mix, then add your 2nd egg and mix till combined.

Next add the lemon zest and mix into the mixture.

Next add your flour and baking powder and mix well.

Now evenly out the mixture into your 12 bun cases. Place into the oven and bake for 15-20 minutes or until risen and golden brown, once ready remove from the oven and leave to cool.

While the buns are cooling you can start on your buttercream, mix together your butter, icing sugar and lemon juice. Once mixed well and your buns are cool you can move onto decorating them.

Using a sharp knife slice the top off of each bun which you will cut in half to use as the butterflies wings. Next spoon or pipe in the butter cream into each of the 12 holes in the buns and place your butterfly wings on the buttercream. Now if you choose to you are ready to dust the finished buns with icing sugar.

As you can see with the last few steps I forgot to take pictures as when I made these I was getting ready for work. The recipe I followed is another one of Mary Berry's, I think we can all agree that she is the baker to follow and if you would like to follow the original recipe that I used then head to Lemon Butterfly Cakes Recipe. I made these for my housewarming party and they were very well received which I am happy about as they were something new for me to make.

See you soon!

안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)

Bye

Butterfly Buns!

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

I'm finally back with a baking post, I made these for an after dinner treat a couple of months ago and just because I fancied something sweet to eat. The recipe I followed is a Mary Berry recipe and I will share the original recipe with you at the end.
Lets get baking!

Ingredients:
Cupcake
100 g butter, softened
100 g caster sugar
2 large eggs
100 g self raising flour
1 level tsp baking powder
1 tsp vanilla extract
Buttercream
175 g butter, softened
350 g icing sugar

Start off by pre-heating your oven to 200C/Fan 180C/gas 6 and line a 12-hole bun tin with bun cases.

Next put your butter and caster sugar into a large bowl and then cream together.

Next add 1 of your eggs and mix until combined, then add the 2nd egg and add the Vanilla extract and mix until combined.

Next add into the bowl the flour and baking powder and mix until the mixture is smooth and mixed well.

Now your mixture is ready to fill the bun cases with, once filled and mixture is all used, place into the oven and bake for 15-20 minutes or until the buns are golden brown and well risen. Once baked leave to cool.

Cut a slice from each bun and cut the slice in half for the butterfly wings and pop back with the buns for later.

Next it's time to make the buttercream, in a large bowl add the butter and icing sugar and mix well.

Pipe the buttercream into the hole of each bun and pipe round the rest of the bun. Place the half slices onto each bun to create the wings.

Now they're ready to enjoy.

I loved making this recipe, it's been a long time since I made some classic butterfly buns, I've also found recipe's to make orange and lemon butterfly buns which sound so tasty. It's such an easy recipe to follow and it's also a fun thing to bake together with your children.
If you would love to follow Mary Berry's recipe then head to Mary Berry's Butterfly Cakes.

How often do you bake the classics?
Let me know in the comments below.

See you soon!

안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye