Another cupcake recipe to add to your book of favs~ Rainbow Vanilla Cupcakes !
If you have not yet seen the amazing plastic wrap technique for swirling colors~ whoever invented this~ is a genius!
Check it out in the video below and you will be blown away!
So easy, no mess and makes really eye popping swirl for any buttercream colors, not just rainbow.
I did it for the first time in my Peanut Butter Stuffed Brownie Cupcakes a few months ago and everyone was just raving not only for that recipe but about that swirling technique.
So anyway, back to the recipe at hand.
This butter cake recipe is really one of my favorite cake recipes (and yes you can pretty much make any cake recipe into cupcakes with the exception of a few things so read here for more about that) It is so easy to mix and it is adapted from one of Rose Levy Beranbaums recipes.
I do use gel paste colors for coloring buttercream and for those who have trouble getting vibrant colors just be sure to plan ahead and color your buttercream the day before, it will darken as it sits.
- Egg Yolks large 3 (54g)
- Buttermilk ½ cup (120ml)
- Vanilla Extract 1 teaspoons
- Cake Flour 1¼ cup (150g)
- Granulated Sugar ¾ cup (150g)
- Baking Powder 2 teaspoons (10g)
- Salt ½ teaspoon (3g)
- Unsalted Butter 6 Tablespoons (84g)
- In the bowl of the Kitchen Aid mixer with the paddle attachment, combine the cake flour, granulated sugar, salt and baking powder. Mix on low speed to blend.
- Add the softened butter and the milk and blend on low for about 30 seconds to combine, then increase speed to medium and mix for another 1½ minutes.
- Scrape the sides and bottom of the bowl to ensure even mixing, then add egg yolks and vanilla extract.
- Scrape the bowl between additions.
- Divide batter into prepared cupcake pans and bake immediately in preheated oven 350°F for approximately 20- 22 minutes or until the center is springy to the touch