Uploaded by Top-Best.com Jul 21, 2018

Rainbow Princess Cupcakes

This cupcake recipe calls for self-rising flour and superfine granulated sugar. These ingredients were specifically chosen because they ensure both light and moist cupcakes. If you do not have these items, you can easily transform what you have on hand. Just follow these instructions:

To turn all-purpose flour into self-rising flour, add 1-1/2 teaspoons baking powder and 1/4 teaspoon salt to 1 cup all-purpose flour. Combine with a whisk and store in an airtight container.

To turn granulated sugar into superfine granulated sugar, place 1 cup granulated sugar into a food processor or blender and whirl for 30 seconds to break down the sugar crystals into smaller ones. Remember to measure the amount of sugar in a recipe after you have changed the granulated sugar into superfine granulated sugar.

Ingredients:

For the Favorite Vanilla Cupcakes:

For the Meringue Buttercream Frosting:

Decorating sprinkles

To Make the Cupcakes:

1 Preheat oven to 350°F (175°C; Gas Mark 4). Lightly spray the inside of each cupcake liner or mold with nonstick cooking spray. Set aside.

2 In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Add flour, 1 cup at a time, mixing after each addition until just blended.

3 Divide batter into six small bowls and tint each bowl with one of the paste food colorings.

4 Place a dollop of each colored batter, in the following order, into each prepared cupcake mold or liner: purple, blue, green, yellow, orange, and red (fill each liner or mold one-half to two-thirds full of batter). With a wooden skewer draw a "figure 8" in the batter of each cupcake to swirl the colors.

5 Bake for 15 to 20 minutes. Carefully remove cupcake pan from oven and place on a cooling rack for 5 minutes. Remove cupcakes from pan and place back on the rack to cool for 30 minutes before frosting and decorating.

To Make the Frosting:

1 Place powdered sugar, salt, and meringue powder in a large bowl and mix with a whisk to break apart any lumps.

2 Add half-and-half or milk and slowly mix with a hand mixer on low. Add butter and turn the mixer to high speed. Beat until fluffy. Turn the hand mixer to low. Beat in vanilla extract. You may need to add a little more milk if the mixture is too thick or a little more powdered sugar if the mixture is too thin.

To Decorate Cupcakes:

1 Divide frosting among six small bowls and tint each bowl with one of the paste food colorings. Cover and set aside until ready to use.

2 Place each frosting color in separate Ziploc bags and seal shut. Snip one bottom corner off each bag with kitchen scissors. Frost 4 cupcakes with purple, 4 cupcakes with blue, 4 with green, and so on until you have used all six colors and all the cupcakes are frosted. Decorate with sprinkles.

Note: If you're not going to use this frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust on top. Store any leftover frosting, covered, in the freezer for up to one month or in the refrigerator for up to one week.

Written by Top-Best.com