rainbow brown sugar cupcakes recipe
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24-27
 
Ingredients
  • 2 sticks unsalted butter, softened
  • 2 cups cake flour
  • 1 cup all-purpose flour
  • 2 cups packed dark brown sugar
  • 1 cup granulated sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 8 ounces sour cream
  • ½ teaspoon baking soda
  • 1 heaping cup of freeze-dried strawberries, crushed
  • buttercream (See my lemon cupcakes and frosting recipe from Peach's 4th birthday or my carrot pineapple cupcakes cream cheese frosting recipe, if you don't already have a favorite.)
  • rainbow belt candy, cut into 24 pieces (each piece is about 3 inches long)
  • blue icing: powdered sugar + just enough milk to desired consistency + dribble of vanilla + dab of Wilton blue coloring gel
Instructions
  1. Preheat oven to 350 degrees.*
  2. Line 24-well muffin tin with cupcake liners.
  3. Beat sugars and butter together, until light and fluffy, about 3 minutes.
  4. Beat in eggs, one at a time, beating well between eggs. Beat in vanilla.
  5. Whisk and sift together flour and salt. Set aside. In another bowl, combine sour cream and baking soda.
  6. Gradually add flour mixture to butter mixture in three additions, alternating with sour cream mixture and starting and ending with the flour mixture.
  7. Stir in the crushed freeze-dried strawberries.
  8. Fill each cupcake well about ⅔ full of batter. (I actually came out with 27 cupcakes.)
  9. Bake for about 25-30 minutes, or until a toothpick inserted into centers comes out clean. (The timing will partly depend on your desire for puffy versus flat-topped cupcakes.)
  10. Cool in pans for a few minutes, until able to be handled without burning your fingers, and transfer to rack to cool completely.
  11. How to decorate: Snip rainbow belts into about 3-inch pieces to create the rainbow that will sit atop the cupcake. Set aside.
  12. Make the blue icing: mix powdered sugar (I used about 1½ cups) and a couple tablespoons of milk and dribble of vanilla with a electric hand-held mixer to make smooth. If you want more runny icing, add more milk. Mix blue gel coloring in well.
  13. Dip each cupcake top into the blue icing and set aside.
  14. Using buttercream in a piping bag, pipe two small rosettes on top of the iced cupcake to make "clouds" on top of the cupcake.
  15. Add the rainbow by placing each end of the rainbow belt candy into a cloud. You might need to shove the candy into the cupcake a little to keep it upright. Pipe a little more frosting to make the clouds look more puffy, if desired.
Notes
* Do you want puffy cupcakes or flat-topped cupcakes? Honestly, my flat-topped cupcakes were a little disappointing. Mounded cupcakes are much more impressive. The puffiness can be achieved by starting in a HOT oven, try 400-425 degrees F, watch for puffing and the puffs start to set, then turn down the oven to 325 degrees F and bake until a toothpick stuck into a cupcake comes out clean.
Recipe by story of a kitchen at https://www.storyofakitchen.com/miscellaneous-recipes/rainbow-brown-sugar-cupcakes/