Fruity Summer Swirl Cakes (Print Version)
# Ingredients:
→ For the Cupcakes
01 -
3 ½ cups regular flour
02 -
1 ¼ cups superfine sugar
03 -
3 tsp rising agent
04 -
½ tsp fine ocean salt
05 -
½ cup sweet cream butter, room temperature
06 -
2 big eggs
07 -
1 ½ cups whole milk
08 -
½ cup plant oil
09 -
2 tbsp tangy yogurt or cream
10 -
1 tsp vanilla drops
11 -
Red and pink food coloring (for berry taste)
12 -
1 tsp strawberry essence
13 -
Sunny yellow coloring (for tropical taste)
14 -
1 tsp mango essence
→ For the Frosting
15 -
1 full recipe of Whipped Buttercream
16 -
Red and pink colorings (for berry)
17 -
Sunny yellow coloring (for tropical)
18 -
Berry and tropical fruit flavorings
→ Decorations
19 -
1 cup white sugar (for edges)
20 -
10 green citrus fruits, sliced into 40 tiny pieces
21 -
10 red berries, cut down the middle
# Instructions:
01 -
Get your oven hot at 275°F (140°C) with fan or 320°F (160°C) without. Put paper cups in two muffin pans.
02 -
Throw flour, superfine sugar, rising agent, and ocean salt in a big bowl. Drop in the soft butter, then stir until you see small chunks form.
03 -
Grab another bowl and beat eggs, whole milk, plant oil, tangy yogurt, and vanilla drops until they're mixed up good.
04 -
Pour the wet stuff into the dry stuff bit by bit. Stir just enough to make it smooth. Don't mix too much!
05 -
Split the mix in half. Mix pink and red colorings with berry essence in the first half. Put yellow coloring and tropical essence in the second half. Stir each one real good.
06 -
Take turns putting spoonfuls of berry and tropical batters in each paper cup to make cool swirls.
07 -
Stick the pans in the hot oven for about 40-50 minutes. They're done when you can poke them with a wooden stick and it comes out clean. Let them cool down all the way before you top them.
# Notes:
01 -
Works with any fancy or simple buttercream
02 -
Makes pretty swirled patterns with two tastes
03 -
Great for hot weather parties