Prep Time: 10 minutes
Cook Time: 20 minutes
Today I baked and decorated a cake that can’t be shared just yet as it hasn’t been delivered to the person it’s for. However, a few weeks ago I made these simple two toned cupcakes for a birthday party.
I didn’t use any special equipment for this – it’s not needed! Just use a big piping bag and put the colours to each side of the bag. It’s best to pipe the first bit onto a piece of paper as it’s won’t be two toned – you’ll see when it’s ready to create a perfect swirl!
This is my favourite vanilla cupcake recipe from The Hummingbird Bakery.
- 120g plain flour
- 140g caster sugar
- 1 ½ tsp baking powder
- a pinch of salt
- 40g unsalted butter, at room temperature
- 120ml whole milk
- 1 egg
- ¼tsp vanilla extract
- Preheat the oven to 170°C (325°F) Gas 3.
- Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
- Gradually pour in half the milk and beat until the milk is just incorporated.
- Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
- Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
- Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.
- 250g icing sugar, sifted
- 80g unsalted butter, at room temperature
- 25ml whole milk
- a couple of drops of vanilla extract
- Wilton Gel Colouring – 2 colours of your choice
- Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
- Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
- Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
- Split the frosting into two bowls and add a drop of food gel to each – mix well.
- Carefully put the first colour frosting to one side of your frosting bag (I use disposable ones) and then put the second colour to the other side. This doesn’t have to be perfect!
- Pipe the first bit of frosting onto a piece of kitchen paper – you will see when the swirling starts – this is when you can pipe onto your cupcake.
Like I said – simple cupcakes that look really effective.