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Recipe of Princess Rainbow Cupcakes
Recipe

Princess Rainbow Cupcakes

1 h
22 min
Easy
58
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I love! I love the princess emulsion! I want to try it! Oh, how hungry I just entered! What I have done has been to use in these cupcakes the last bullshit that I have thought of buying. I do not know if the people who have made this emulsion has infused (or liquefied) a princess, what I know is that by using it, everything It tastes like glory, or (more exactly) a mixture of lemon, almond and vanilla to die for. So these cupcakes are lemon-almond-vanilla. Or princess. As you wish.

Ingredients

8 servings
  • 115 grams of unsalted butter at room temperature
  • 200 grams of sugar
  • 3 eggs
  • 200 grams of flour
  • 1 1/2 teaspoons of yeast royal
  • 120 milliliters of low fat milk
  • 2 teaspoons of Water of flavor emulsion princess of Lorann
  • vegetable food coloring Rose (Wilton), Ice Blue (Wilton), Party Green (Sugarflair), Violet Grape (Sugarflair).
  • 250 grams of unsalted butter at room temperature (for the cream)
  • 300 grams of icing sugar (for the cream)
  • 1 teaspoonful of milk (for the cream)
  • 2 teaspoons of Water of Lorann princess flavor emulsion (for the cream)

    Preparation

    We preheat the oven to 180º (160º if it is with a fan). Prepare the tray for cupcakes with 12 paper capsules. We sieve the flour with the chemical yeast in a bowl and reserve. Beat the butter with the sugar until they are integrated and the mixture is rinsed. We add the eggs, one by one, beating until they are incorporated. Add half the flour and beat at low speed until it is incorporated. Next, we add the milk, mixed with the princely emulsion, and beat again. Add the other half of the flour and beat at low speed until the mixture is homogeneous.
    We divide the mixture into four bowls. We dye each bowl using dyes in paste or gel (do not use liquid dyes !! They are lost when baking ...). We distribute the mixture in the capsules: one spoonful of each color per capsule until the 12 capsules have the 4 colors inside. You do not have to do anything special, just throw the dough in tablespoons. Bake 22-25 minutes or until a toothpick comes out clean. After allowing 5 minutes to cool in the pan, transfer the cupcakes to a grid until they are completely cooled.
    We sifted icing sugar and placed it in a bowl together with butter, emulsion and milk. We cover the bowl, beat on low speed a minute. Afterwards, we raise the speed and beat at least another 5 minutes at high speed. We dye with the coloring and decorate with nonpareils.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    691
    kcal
    35%
    Carbohydrates
    69.5
    g
    23%
    Proteins
    7.1
    g
    14%
    Lipids
    45.9
    g
    71%
    Fiber
    2.7
    g
    5.3%
    Sugar
    49.5
    g
    55%
    Cholesterol
    182
    mg
    61%
    Esha
    Rate this tip
    Ratings (1)
    Lorena Rivera
    21/12/2016 08:11:32
    Simplemente deliciosos, súper esponjosos y suaves, mi princesa adoró la receta por que además son súper fáciles de hacer. Gracias

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