Kaleidoscope Cupcakes

Name: Kaleidoscope Cupcakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 425 grams cups (about all purpose flour; 1 teaspoon baking powder; 1 teaspoons baking soda; 227 grams cup buttermilk; 5 larges eggs; 24 servings Various colors food dye; 710 milliliters frosting (optional); 1 teaspoons salt; 397 grams cups (about sugar; 355 milliliters (3 sticks) unsalted butter, softened; 2 teaspoons vanilla extract

You can never have too many dessert recipes, so give Kaleidoscope Cupcakes a try. One serving contains 368 calories, 3g of protein, and 17g of fat. This recipe serves 24. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. If you have all purpose flour, butter, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Preheat the oven to 350°F. Line two 12-cup muffin tins with cupcake papers.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Tray

Oven

Mix the flour, baking powder, baking soda and salt in a medium bowl; set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Blender

Bowl

Add the eggs, one at a time, beating well after each addition; scrape down the bowl with a rubber spatula as needed. Stir in the vanilla.

Ingredients you will need

Vanilla

Egg

Equipment you will use

Spatula

Bowl

Add the flour mixture to the creamed mixture in 2 or 3 portions, alternately with the buttermilk, beating well after each addition.

Ingredients you will need

Buttermilk

All Purpose Flour

Remove the bowl from the mixer. Reserve about 1 cup of batter for coloring (keep it to the side).

Equipment you will use

Blender

Bowl

With the larger portion of batter, fill the paper-lined muffin cups halfway full.

Equipment you will use

Muffin Liners

Divide the 1 cup of batter into several smaller bowls (however many colors you'd like), and tint each portion a different color. Spoon the colored batter into plastic bags or into piping bags. If using plastic bags, cut off a small opening in the corner of the bags so that you will be able to pipe the batter through the openings.

Equipment you will use

Ziploc Bags

Bowl

Pipe the colored batter on top of the filled cupcake cups in a polka dot pattern, alternating colors and the sizes of the dots.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool for 10 minutes before transferring the cupcakes to wire racks to cool completely. If desired, cut each cake in half and put a generous spoonful of frosting in the center, sandwich-style.

Ingredients you will need

Cupcakes

Frosting