Splatter Cupcakes:
The magic of these cupcakes are really in the design, but it is still important that you have a good cake base. Start with a white cupcake (this is important because the splatter affect works best on white).Ingredients -
1 1/8 cup white sugar
1/2 cup butter or margarine (if you use a stick of butter make sure it is room temperature; not melted or hard)
2 eggs
2 teaspoons vanilla extract
1 1/2 cup all-purpose flour (I use GoldMedal)
2 teaspoons baking powder
Directions -
Preheat the oven to 350 degrees.
Start by mixing the white sugar and butter/margarine together in a large mixing bowl. If you have an electric mixer, beat at medium speed for about 2 minutes. If you are mixing by hand, use a large, wooden spoon to beat the mixture until it is a grainy/smooth texture.
Next, mix the powdered ingreients together (flour and baking powder) and slowly sift it in while beating at low speed. Then, beat two eggs in a separate container using a metal whisk, and pour them into the mixing bowl while continuing to beat at low speed.
Last, add in the vanilla extract. Continue to mix until the batter is fully-blended. If using an electric mixer, beat at medium speed for a few minutes. Make sure to scrape the sides and bottom of the bowl to ensure all ingredients are fully-blended.
Now for the fun part. Using whatever food coloring you chose - pour batter into 4 separate bowls. Next, mix the food coloring as you wish to create four colorful batters.
Use a spoon to create layers of the different colors in each cupcake paper. Then, drizzle different colors on top to create a colorful masterpiece. Be creative. Make each cupcake different by mixing different colors and creating patterns with the drizzle on top.
When finished, bake the cupcakes (12) for 18-20 minutes. Use a cake tester or toothpick to ensure cakes are fully baked. If any residue comes off on the tester or toothpick, place them in the oven for an additional 2 minutes.
Frosting:
Growing up my mom believed in home-made food. I didn't even know you could make pancakes from a box mix until I had them at a friend's house. She also used to make her own frosting/icing and I grew up doing this with her and her stand mixer. Something about homemade frosting/icing adds a little extra effort. You can use whatever frosting you choose here, again, as long as it is white. Below is a recipe for a home-made buttercream frosting. Store bought frosting may also be used. When making frosting from scratch, it is best to use a stand mixer. Making it by hand can prove difficult and hand mixers can be a little messy.
Ingredients -
8 oz. cream cheese (softened)
1/4 lb. unsalted butter (softened)
1 lb. powdered sugar
1 1/2 tsp. vanilla extract
Directions -
First: Don't forget to take out the butter and cream cheese so they can get to room temperature.
Mix softened butter and cream cheese together until consistency is smooth. Start at a low speed as you combine everything together and move up to a high speed. Beat at a high speed for about three minutes or until icing has fluffy peaks and looks like a cloud. Next, add the vanilla while beating the frosting at medium speed. Add sugar slowly (while continuing to beat the mixture). Add about 1/4 c. at a time or if you can, add sugar at a slow, steady pour (this keeps the icing fluffy).
Once the frosting is completed, separate into two-four containers and make each one a different color. After letting the cupcakes cool for about 15 minutes or more, frost them using the different colors.
Last Step: Enjoy!
Tips: If you have extra icing, chill it in the refrigerator for later use. Icing can be used later. Simply take out of the refrigerator and beat at medium speed until it is room temperature.
