When I would make surprise cakes or birthday cakes for my favorite clients I would usually make them towering rainbow cakes. They are one of my absolute favorite desserts to make which most people who know me would immediately guess. Rainbow Cupcakes have been a looooooong time in the making for this blog. Otherwise, the frosting will melt as soon as you put it on your cupcakes.Rainbow Cupcakes with fluffy cloud-like vanilla frosting that is guaranteed to make anyone who sees them smile. Allow the cupcakes to cool completely before frosting.The cupcakes will rise as they bake and this is the perfect amount for a nice sized cupcake. Fill your cupcake liners up 3/4 of the way full.Overmixing will make the cupcakes dense instead of light and fluffy. Once you add the dry ingredients, only mix the batter until the ingredients are incorporated. This will help all the ingredients emulsify evenly and also allow your cupcakes to rise well in the oven. Then, frost the cupcakes with frosting the same day or the day before you serve them. If you want to prepare the cupcakes ahead of time, make the cupcakes and frosting and store them separately. Before using, bring to room temperature and whisk until smooth. Frosting can be kept in the fridge, covered, for up to 3 days.Thaw, still covered, on the counter or overnight in the fridge. Unfrosted cupcakes can be kept tightly covered at room temperature or in the fridge for up to 3 days, or in the freezer for up to 2 months.This frosting is made from a base of meringue made from cooked egg whites and sugar, with butter whipped in to create light, fluffy, and downright dreamy vanilla frosting.Ĭupcakes are best eaten the same day they’re made, but can be kept in an airtight container at room temperature or in the fridge for up to 3 days. Swiss Meringue Buttercream: Swiss meringue buttercream takes a bit of technique to make, but is completely worth it.This frosting is slightly less sweet but just as creamy and velvety-smooth. Cream Cheese Frosting: Cream cheese adds richness and creaminess.Classic Vanilla Buttercream: This classic American buttercream is made on a base of butter and powdered sugar.Let’s briefly go over the differences so you can choose when one you prefer: I’ve included three of my favorite vanilla frosting recipes for you to choose from. Note: Allow the cupcakes to cool completely before frosting. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Divide the batter evenly between 12 cupcake liners in a cupcake pan, filling them about 3/4 full. Do not over mix – the less you mix, the lighter the cake will be. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Alternate adding the wet and dry ingredients.Add vanilla extract and beat until combined. On medium speed, beat in the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as necessary with a rubber spatula to incorporate all the ingredients. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. In a medium bowl, sift together flour, baking powder, and salt.
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