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Tie Die Cupcakes

6/10/2015

4 Comments

 
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I love to cook but I don't like to make the same thing over and over again.  I would make a terrible restaurant chef - every meal would come out slightly different.  Great restaurants serve meals that are fairly consistent - not really my strength. 

I don't like to mass produce food and I really don't even like repeating recipes twice.  I would rather put a new spin on an old recipe and make it into something new than to continue to make the same thing over and over again.   You probably could have guessed that just by looking at the TWELVE HUNDRED recipes in my index!   

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Lucky for me - I'm not a restaurant chef.  I have the perfect job that allows me to be creative and bake new recipes all the time. I love to come up with new flavors and ways to make old flavors - new again.  My newest cupcake transforms a classic yellow cupcake into a tie die cupcake.  The flavor is the same but the look is completely different.  The kaleidoscope of colors makes this cupcake appeal to a whole other audience of cupcake eaters.

Tie Die Cupcakes
2 1/2 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups sugar
10 Tablespoons butter, melted
1 cup buttermilk
2 teaspoons vanilla
3 Tablespoons canola oil
6 egg yolks
3 egg whites

Melt butter and add buttermilk, egg yolks, vanilla and canola oil.
Combine flour, baking powder, baking soda, salt and 1 1/2 cups sugar in mixing bowl.
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Add wet ingredients to dry and beat until combined.
Beat egg whites until stiff peaks form.
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Fold egg whites into batter.

Divide batter between 6 different bowls.
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Add color to each bowl and stir. 

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Spoon batter into cupcake liners, one color at a time.
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Bake 24 minutes at 350.  Cool on wire racks.
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Frost with rainbow colored buttercream.
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These cupcakes take a little more time than the standard vanilla cupcakes but they are so worth it - don't you think?  And I should probably mention the abundance of dirty dishes that this recipe requires.  6 bowls, 6 knives, 6 spoons, 2 mixing bowls, rubber scrapers, etc.   My suggestion - hire someone else to wash the dishes - trust me - it will be worth it. 

Ciao!
Click here for a printable version of this recipe
4 Comments
Angela
6/10/2015 09:17:48 am

Hello,
The rainbow buttercream frosting looks absolutely amazing.
Could you please tell me how it is done?
Thank you,
Angela

Reply
Amy link
6/10/2015 02:31:11 pm

The rainbow buttercream is made by striping the inside of a pastry bag with lines of food coloring. I like to use the paste colors and a small paintbrush to "paint" different colored lines of color along the inside of my 16 inch pastry bag before I fill it with vanilla buttercream. Remember to leave space between each line of color. Good Luck and thanks for stopping by my website.

Reply
Tania Mitchell
6/18/2015 02:57:21 am

Hi...I would use your name but I can't seem to find it on your blog. Maybe I am just being blonde and have missed it. Your blog is divine!!! And so are your photographs. I came across it today and am going to try your cupcake recipes. I bake wedding cakes etc and am always trying new recipes. Can I ask that you also take some pics of when you ice your cupcakes as well as the nozzles you use? Thanks so much xx

Reply
Amy link
6/18/2015 01:40:43 pm

Thank you so much for your words of encouragement. I love hearing from bog followers. Thanks for the tip on photographing the icing and decorating process as well. I've been thinking about doing a post specifically on frostings soon. I appreciate the feedback.

Reply



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