Name: Princess Rainbow Cupcakes
Prep time: 82 min
Cook time: 22 min
Yield: 8
Cuisine: Internacional
Ingredients: 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

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.