Sunday, May 15, 2016

RAINBOW SHERBET CUPCAKES


Recipe adapted from Brown Eyes Baker Funfetti Cupcakes but instead of the rainbow I tweak it with rainbow sherbet....wow its awesome like eating ice cream on cakes.





Rainbow Sherbet Cupcakes

For the Cupcakes:
  • 1¾ cups cake flour
  • 1¼ cups all-purpose flour
  • 1¾ cups granulated sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature, cut into ½-inch cubes
  • 4 eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 2 cups rainbow sherbet melts first


For the Vanilla Buttercream Frosting:
  • 2 cups unsalted butter, at room temperat
    ure
  • 5 cups powdered sugar
  • 2 tablespoons vanilla extract
  • Rainbow coloring


DIRECTIONS:
1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.

2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.


3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles.

4. Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.


5. Make the Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

6. Frost the cupcakes as desired. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.
    Notes


    RECIPE SOURCE:  Patyskitchen.blogspot.com
    All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.



    1 comment:

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