Rainbow Sourworm Cupcakes

INGREDIENTS

1⅓ cups (185 grams/6.5 ounces) all-purpose flour1 teaspoon baking powder¼ teaspoon salt½ cup (1 stick/115 grams) butter, softened1 cup (200 grams/7 ounces) castor sugar2 large eggs, room temperature1 teaspoon pure vanilla extract½ cup (120 ml) milkIce cream cone sweets Sour worms
Creamcheese Frosting: 125g butter 1 tub cream cheese 1 teaspoon vanilla essence 2 tablespoon milk1kg icing sugar( I used less, use at your discretion) Leave in fridge to cool

METHOD

Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.In a medium bowl, sift together flour, baking powder, and salt. Set aside.In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes.  On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix – the less you mix, the lighter the cake will be.
Divide into 4 bowls( I did not measure, divide by eye) , add gel food colours ( red,blue,yellow,green) mix until well combined.  Using 4 seperate table spoons , spoon 1 table spoon of each batter into liners. Bake at 180.
Once cooled, pipe icing, place ice cream cone sweet, dice up sour worms, place randomly around frosting.

INFO & TIPS

Best served cold, so refrigerate about an hour or so before serving

POSTED ON

15 Apr 2019

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