Princess Rainbow Cupcakes
Elaisha Alvarez
I love it! I love the princess emulsion! I want to try it! Oh, I'm suddenly so hungry! What I've done is use the last little gadget I thought of buying for these cupcakes. I don't know if the people who made this emulsion infused (or juiced) a princess, but what I do know is that when using it, everything tastes divine, or (more precisely) like a mix of lemon, almond, and vanilla that's to die for. So these cupcakes are lemon-almond-vanilla. Or princess. Whatever you prefer.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 115 grams unsalted butter, at room temperature
  • 200 grams sugar
  • 3 eggs
  • 200 grams flour
  • 1 1/2 teaspoons dry yeast, royal
  • 120 milliliters semi-skimmed milk
  • 2 teaspoons water, of Lorann princess flavor emulsion
  • food coloring, Rose (Wilton), Ice Blue (Wilton), Party Green (Sugarflair), Violet Grape (Sugarflair).
  • 250 grams unsalted butter, at room temperature (for the frosting)
  • 300 grams icing, sugar (for the frosting)
  • 1 teaspoon cow's milk, (for the frosting)
  • 2 teaspoons water, of Lorann princess flavor emulsion (for the frosting)
Preparation
1h
22 mins
Low
  • Preheat the oven to 180ºC (160ºC if using a fan). Prepare the cupcake tray with 12 paper liners. Sift the flour with the baking powder into a bowl and set aside. Beat the butter with the sugar until well combined and the mixture lightens. Add the eggs, one at a time, beating until incorporated. Add half of the flour and mix on low speed until combined. Next, add the milk mixed with the princess emulsion, and beat again. Add the remaining flour and mix on low speed until the mixture is smooth.
  • Divide the mixture into four bowls. Color each one using paste or gel food coloring (do not use liquid colorants!! They fade when baked...). Distribute the mixture into the liners: one tablespoon of each color per liner until all 12 liners have the 4 colors inside. There's no need to do anything special, just spoon the batter in. Bake for 22-25 minutes or until a toothpick comes out clean. After letting them cool for 5 minutes in the pan, transfer the cupcakes to a wire rack to cool completely.
  • Sift the icing sugar and place it in a bowl along with the butter, emulsion, and milk. Covering the bowl, beat on low speed for one minute. Then, increase the speed and beat for at least another 5 minutes on high speed. Color with the food coloring and decorate with nonpareils.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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