Regular readers of my blog will know I like cake. Who doesn’t? Great cake can be hard to find, but luckily for me I know a great baker who has recently discovered a love for making cupcakes. Perfect! So to the City of Manchester I fled in search of the ultimate cake.
When I arrived I got more than I bargained for. Instead of a classic cake, my friend suggested we make tie-dye ones. Now normal cakes just seem so boring, so I thought I’d inspire you to reach for the food colouring. The key to making these cupcakes is to not give a damn about clashing colours. If you think it won’t work, it probably will.
Super easy to make and super delicious to eat, these cupcakes will have you reaching for the guitar faster than you can say “peace”.
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
1-2 tbsp milk
You choice of food colouring (I recommend three or more colours)
For the buttercream icing:
- 140g/5oz butter, softened
- 280g/10oz icing sugar
- 1-2 tbsp milk
- A few drops food colouring (feel free to be as creative as possible!)
- Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
- Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency.
- Separate the mixture equally into three bowls.
- Choose three or more food colouring colours and fold in with the mixture one at a time into separate bowls. I chose pink, blue and mixed red and blue to make purple.
- Take one spoon of mixture from each bowl and place into the paper cases until they are half full. Do not mix.
- Bake in the oven for 10-15 minutes, or until a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
- For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
- Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
- Add your choice of food colouring and mix until well combined.
- Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.
Recipe is based on a BBC Good Food one, with a little added colour.