Preparation time: 1.5 hours plus cooling and setting Cooking time: 25 minutes Serves: 12
Ingredients
- 12 Dr. Oetker Muffin Cases
- 115g (4oz) White vegetable fat, such as Trex, softened
- 175g (6oz) Caster sugar
- 60ml (4 tbsp) Whole milk
- 5ml (1 tsp) Dr. Oetker Madagascan Natural Vanilla Extract
- 3 Large eggs
- 175g (6oz) Self raising flour
- 3g (2.5ml/1/2 tsp) Salt
- Dr. Oetker Extra Strong Blue Food Colour Gel
To decorate:
- 350g (12oz) Icing sugar
- 5ml (1 tsp) Dr. Oetker Madagascan Natural Vanilla Extract
- Dr. Oetker Extra Strong Red, Yellow, Black, Blue, Green and Pink Food Colour Gels
Method
- Preheat the oven to 180˚C (160˚C fan assisted, 350˚F, gas 4). Line 12 cupcake tins with the Muffin Cases. Put the vegetable fat and sugar in a bowl with the milk and Vanilla and whisk until well blended and creamy. Whisk in the eggs.
- Sift the flour and salt on top and carefully mix together until well blended.
- Divide the mixture equally between 3 bowls. Add 7g (1/4oz) Blue gel to one, 25-30 drops to another, and 10 drops to the third. Mix each portion carefully to make 3 different blue shades.
- Spoon the boldest blue mixture equally between the cases (we used approx. 20g/ ¾ oz coloured cake mix per layer), and smooth to cover the bottom of each case evenly. Working your way from bold to pale, spoon the remaining 2 shades of blue mix, in layers on top of each other, carefully spreading out each layer to cover the one below. Smooth the tops.
- Bake for 22-25 minutes until slightly risen, lightly golden, and just firm to the touch. Cool for 5 minutes then transfer to a wire rack to cool completely.
- To decorate, sieve 225g (8oz) the icing sugar into a bowl and add the Vanilla. Stir in 25-30ml (5-6 tsp) warm water to make a thick, spreadable icing. Use to cover the top of each cake, spreading the icing to reach the edges of the cases. Leave for about 30 minutes to set.
- Meanwhile, sieve the remaining icing sugar, and divide into 6 equal portions. Add a few drops of Food Colour Gel and a few drops warm water to each to make bold shades – we used: 12 drops Red; 15 drops Yellow; 15 drops Black; 15 drops Blue; 10 drops Green and 3 drops Pink.
- Place the cakes on a large board, or cover the work surface with kitchen paper and put the cakes on top. Working with one colour at a time, using a teaspoon, drip and drizzle the coloured icing in random patterns on top of each cake. Repeat the process with the other colours. For a more controlled design, load the individual icings into small, uncut piping bags. Snip off the end and then drizzle the icing over the cakes.
- Leave the cakes to set for a further 20 minutes before serving. Your colourful cupcakes are now ready to impress and enjoy!
TIP: Use any colour combination you like for the cake sponge or splatter effect on top to suit your personal theme. There are 8 new colours in the Dr Oetker Food Colour range to choose from, so get creative and have fun!
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