Ombre Rose Cupcakes DIY
Baking. I love it. I don't do it as much as I would like though. but when my brother gave me a rose bud cake pan I couldn't just not bake some delicious treats right away. And let me tell you, they were soooo delicious.
I used the vanilla letter cupcake recipe via Martha Stewart. It was one of the most delicious recipe's I have ever used. I did however add my own little twist with it..I've been obsessed with doing ombre crafts..and while a large majority have not turned out yet, these one's did. :)
3 cups all-purpose flower- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter softened
- 1 1/2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups milk
Directions
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well. Add vanilla. Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10 to 20 seconds.
2. Spoon 1/4 cup batter into each muffin cup. Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let cool in tin on wire racks 10 minutes. Remove cupcakes from tin; let cool completely. Line tin with muffin cups; repeat process with remaining batter.
My Twist
1. Split up the batter in fourths and add different portions of food coloring,
{ I didn't make the middle two different enough so it only looks like thirds, but that is more than okay with me} I used creamy peach wilton color gel. If you don't use coloring gel, do. It's amazing.
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well. Add vanilla. Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10 to 20 seconds.
2. Spoon 1/4 cup batter into each muffin cup. Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let cool in tin on wire racks 10 minutes. Remove cupcakes from tin; let cool completely. Line tin with muffin cups; repeat process with remaining batter.
My Twist
1. Split up the batter in fourths and add different portions of food coloring,
{ I didn't make the middle two different enough so it only looks like thirds, but that is more than okay with me} I used creamy peach wilton color gel. If you don't use coloring gel, do. It's amazing.
2. Layer the batter one on top of another & bake.
p.s. The pan is a nordic ware sweetheart rose pan. {25-30$} It's fun, get it.
WAH-LAH!
ombre rose cupcakes. :)
xo, rach
oh wow this looks lovely!
ReplyDeletehoney,
www.honeyfullife.com
You are so crafy! I love reading your blog you have such fun ideas!!
ReplyDeleteThank you so much! You're so sweet! :)
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