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rainbow cupcake
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
20 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Flour2.5 cup
- Sugar2.5 cup
- Butter2/3 cup
- Milk1.5 cup
- Baking powder2 tablespoon
- Vanilla essence1 teaspoon
- On a cupcake pan, line each space with an ovenproof paper liner.
- Preheat the oven to 160°C (medium).
- In the mixer, place the butter and sugar to beat until you form a homogeneous and fluffy mass.
- Add the eggs one at a time, hoping to incorporate well before adding the next one.
- Add the rest of the ingredients alternating dry and liquid. This means: put 1 part of the self-raising flour, beat until incorporated, and add 1 part of the milk with the vanilla essence. Repeat until finished, starting and ending with the dry ones.
- Separate the dough into equal parts, placing it in a separate container for each color (and use a coffee spoon for each one, so as not to mix the colors). To make it like the one in the photo, there are 6 containers (for the colors red, orange, yellow, green, blue and purple).
- Start coloring your pasta. Colorings are very concentrated, so start with a drop, mix gently with a spoon (so you don't lose the aerated effect achieved in the mixer) until you get homogeneous. Add little by little until you reach the desired color.
- When all the parts of the dough are colored, it's time to put it in the molds.
- Fill each mold with a teaspoon of batter of each color, without mixing. Fill up to 2/3 of each tin, no more (so it doesn't rise too much and overflow in the oven).
- Put it in the oven and let it cook for between 15 and 20 minutes. Do the toothpick test to make sure it's done.
- Allow to cool and cover with desired topping. In the photo, I used whipped cream from a box.
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