Rainbow Cupcakes – A Detailed Recipe For Cooking. Share With друзьями: 
The photodishes: Ryan Dausch Time: 1 hour. 45 minutes Difficulty: medium Quantity: 12 cupcakes. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 1 and 3/4 Art. confectionery flour (flour and starch mixture)
- 1 tsp baking powder for dough
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2/3 Art. whole milk warmed to room temperature
- Finely grated zest of 1 lemon and juice of 1/2 lemon
- 1 tsp vanilla extract
- 170 gr (12 tbsp.) Butter at room temperature
- 1 tbsp. Sahara
- 3 large egg whites at room temperature
- Red, orange, yellow, green, blue and lilac food gel dyes
Squirrel cream
- 2/3 Art. Sahara
- 2 large egg whites at room temperature
- 1/4 Art. cold water
- 1 tsp vanilla extract
- 1/2 tsp salts of tartaric acid (tartar)
- A pinch of salt
Recipes with similar ingredients: confectionery flour, milk, eggs, vanilla extract, tartar, lemon zest
Recipe preparation:
- Make cupcakes: preheat the oven to 175 ° C. Place baking paper in 12 cupcake tins. AT mix the flour, baking powder, baking soda and salt in a small bowl; set aside. In a small bowl, combine milk, lemon juice and vanilla; set aside.
- In a large bowl at a moderately high speed, mix thoroughly. whip butter with 3/4 tbsp. sugar and lemon zest, about 5 minutes Reduce the speed, divide the flour mixture into three servings, milk mixture in two servings and, alternating, intervene in whipped butter. Increase mixer speed and beat thoroughly until homogeneous mass.
- Beat the egg with a high speed mixer in a large bowl. protein. Gradually add 1/4 tbsp. Sahara. In two steps, intervene the resulting mixture in the previously prepared dough. Divide the dough by 6 equal parts; add 1-3 drops of food to each part dye, mix thoroughly.
- Put the purple dough on the bottom of the muffin pan (approximately 1.5 tsp on each form); then blue, green, yellow, orange and red dough. Bake cupcakes in the oven for about 20 min Leave on for 5 minutes. in the oven off, then remove and let cool completely.
- Meanwhile, prepare the cream: in a large metal bowl in a water bath (do not let the bowl touch the surface water) mix sugar, egg white, water, vanilla, tartar and salt. Without removing the bowl from the water bath, with a mixer at medium speed beat the mixture for 5-7 minutes until an airy texture is formed. Remove the bowl from the water bath and let cool for 5 minutes. Cream round tip pastry bag and cover cupcakes cream.
