Unicorn Cupcakes
Use your favorite vanilla cake recipe as a base and add food coloring as desired to create different colors.
Vanilla Cupcakes:
Recipe from: joyofbaking.com/VanillaCupcakes.html
½ cup (113 grams) unsalted butter, at room temperature
2/3 cup (135 grams) granulated white sugar
3 large eggs (150 grams out of shell), at room temperature
1 teaspoon (4 grams) pure vanilla extract
zest of 1 large lemon, optional
1½ cups (195 grams) all-purpose flour
1½ teaspoons (6 grams) baking powder
¼ teaspoon (1 gram) salt
¼ cup (60 ml/grams) milk, at room temperature
assorted food coloring for dying, we like the gel style
For the Confectioner’s Frosting:
2 cups (230 grams) confectioner’s sugar (icing or powdered sugar), sifted
½ cup (113 grams) unsalted butter, at room temperature
1 teaspoon (4 grams) pure vanilla extract
2 tablespoons milk or cream
To prepare the cupcakes: preheat your oven to 350˚F F and line 12 muffin cups with paper liners.
In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl whisk together the lemon zest (if using) with the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture (in three additions), with the milk (in two additions), beginning and ending with the flour.
Divide the batter into 5-6 small bowls. Add a couple of drops of different food coloring to each bowl and stir to mix. Add a tablespoon of the colored batter into the prepared muffin tins, alternating the colors. Fill the cupcake liners about ⅔ of the way full. Bake for about 16-20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. Remove from the oven and place on a wire rack to cool completely.
Prepare the confectioner’s frosting: in the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides and bottom of the bowl. Add the milk and beat on high speed until the frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.
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