Saturday, July 24, 2010
Tie-Dyed Yellow Cupcakes
I work one weekend a month and on the weekends we really don't have time sit down and eat, let alone go out and pick something up. Therefore, on the weekends we tend to do a potluck. This weekend I was in charge of baking something for dessert.
I wanted to make something that was easy and that was fun to look at. Two women that I work with are pregnant, and have been craving cake. So what could be better than baking a batch of yellow cake cupcakes, and then frosting them with a cream cheese frosting and using gels to give it Tie-Dyed affect.
They came out so cute, that I think that I might have to make a batch for the next kids B-day party that we go to. I hope you all enjoy. Happy Baking!
RECIPE INSPIRED BY SANDRA LEE TIE-DYED CUPCAKES
WHAT YOU WILL NEED:
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 cup sugar
1 1/2 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup milk, at room temperature (I use 2% milk)
3/4 teaspoon vanilla extract (use the good stuff)
3 large eggs, at room temperature, separated
WHAT YOU WILL NEED TO DO:
Preheat to 375 degrees F.
Line the muffin pan with paper cupcake liners.
In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated.
Raise the speed to high and mix until light and fluffy, (this should take about 10 minutes).
In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
In a small bowl, whisk together the milk and vanilla, and set that bowl aside for later.
Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
Reduce the speed of the mixer to low.
Add the flour mixture in 3 equal portions...allow flour mixture to incorporate well before adding the next portion
Add the milk in 2 additions, waiting for each to be fully incorporated before adding the next
Raise the speed to medium and mix briefly until a smooth batter is formed.
Transfer the batter to a large bowl.
Thoroughly clean the bowl of the mixer and put the egg whites inside.
Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated.
Divide the batter evenly among the cups in the muffin pan.
Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and cool completely.
Once cooled frost with cream cheese frosting, or any white frosting of your choice.
Using various gel colors, start in the middle of the cupcake, make circles outwards to the edge of the cupcake
Begin at the edge of the cupcake and drag the tip of a toothpick to the center of the cupcake to make a spider web effect.
Repeat this step, turning cupcake as you go.