For the recipe Rainbow Buttercream Cupcakes
|165 g||Caster Sugar|
|10 ml||Dr. Oetker Madagascan Vanilla Extract (2 tsp)|
|150 g||Plain Flour|
|10 g||Dr. Oetker Baking Powder (2 tsp)|
|800 g||Dr. Oetker Vanilla Buttercream Style Icing (2 tubs)|
|Dr. Oetker Pink Extra Strong Food Colour Gel|
|Dr. Oetker Orange Extra Strong Food Colour Gel|
|Dr. Oetker Yellow Extra Strong Food Colour Gel|
|Dr. Oetker Green Extra Strong Food Colour Gel|
|Dr. Oetker Blue Extra Strong Food Colour Gel|
Pre-heat oven to 180°C (160°C /Gas Mark 4). Place 12 cupcake cases into a 12 hole muffin tray.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour.
Fold in the remaining flour and Baking Powder with a metal spoon.
Divide the mixture between the baking cases and bake for 20-25 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack.
Divide the buttercream equally between 5 bowls. Add a few drops of Pink Colour Gel into one bowl of buttercream and mix through, adding a few drops of colour until you have a bright pink buttercream. Repeat this step for each colour until you have 5 different coloured bowls of buttercream.
Place each colour buttercream into a separate piping bag. Lay a piece of cling film onto your work surface and pipe a strip of each colour buttercream onto the cling film, starting with pink then orange, yellow, green and blue. – make sure the lines of buttercream are not too thick and they should be touching each other.
Once you have piped a line of each colour buttercream roll the cling film to create a sausage shape. Cut the end of the cling film to reveal the buttercream at one end. Place the cling film into a piping bag fitted with a star nozzle.
Once the cupcakes are cooled pipe a buttercream swirl onto the top of each cupcake to create the rainbow buttercream swirl.
|Per Serving||Per 100 g / ml|
|Fat||21.71 g||17.79 g|
|Carbohydrate||65.73 g||53.87 g|
|Protein||3.04 g||2.49 g|
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