Learn how to make rainbow cupcakes from professional cake decorator Amanda Oakleaf in this Howcast video.
Hi, my name is Amanda Oakleaf. I am owner, head baker, decorator of Amanda Oakleaf Cakes in Winthrop Massachusetts, where we do cupcakes, custom cakes, wedding cakes, birthday cakes, anything you can think of, we can make it into a cake. And today, I will be talking to you about baking cupcakes. So we’re going to make rainbow cupcakes, and for that, we’re goona start with a white cake as our base, and we’re goona mix it in two separate bowls. One bowl’s goona have egg whites whipping into a meringue, and then the other bowl’s goona make cake batter. You can start the mixer on medium and add the egg whites. We have one cup of egg whites. Once we get soft peaks, we’re goona add the half a cup of sugar, and continue to beat it until we get to stiff peaks. In the meantime, we can get the other ingredients ready and the other bowl. We have six ounces of butter at room literature, and half a tablespoon of salt, and two cups of sugar. When the egg whites are done, they’ll be stiff peaks, which means they will hold the shape when you turn them upside down. They are nice and stiff. So once those are done, we don’t want the egg whites to sit too long. They’ll get spongy. So, we immediately want to do our butter and sugar mixture. Start it on low, and then we’re going to add the vanilla, which is one teaspoon. Whip it until the butter and sugar are nice and fluffy, and then we’re going to combine our dry ingredients. We have three and a third cups of cake flour, and we’re goona add one teaspoon of creamer tarter, and that will help to stabilize the egg whites. And then, we’re goona do a half a tablespoon of baking powder. And you can whisk them together. And then, we’re goona add the milk (one cup) and flour alternately into the sugar mixture. Little bit of flour, little bit of milk. And mix just until the flour is infiltrated. And then, we’re going to fold in the egg whites by hand. You’re wanna stir it until there’s no more lumps of egg whites. Otherwise, if you bake them with a lump of egg whites in the batter, the egg whites bake out, and you’ll have a hole in the cake. We’re goona divide the batter between our six bowls that will give us our six colors. So, a couple drops in each one until it reaches the color that you want. And then, you can use whatever colors you want, but if we’re going by the rainbow: Red, yellow, orange, green, blue, purple. Okay, so those are our colors, and you can start with one or the other; it doesn’t matter. And you want to do one scoop in the bottom. You don’t want to put in too much in a half tablespoon is just about right. Keeping the half tablespoon because we have five other colors to get to. This should make about a two dozen cupcakes. So now that you got them all filled, just give them a tap. That will help spread out the colors a little bit. Um, and we’re just going to bake them at 350 for about 15 minutes. And to check for doneness, check with a toothpick in the middle of the cupcake. And If it comes out clean or with a couple small crumbs, it’s fine, it’s done. If it has gooey batter, you want to put it back in the oven for another three minutes or so. And that’s rainbow cupcakes.