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Makeup Cupcakes｜化粧のカップケーキ
Ingredients
Cupcake batter:
½ cup unsalted butter, room temperature
1 cup sugar
½ tsp vanilla extract
3 eggs, room temperature
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup buttermilk
pink and purple food colouring
Buttercream:
2 cups unsalted butter, room temperature
1 tsp vanilla extract
5 cups confectioner’s sugar
purple, pink and black food colouring
Melted candy melts, in a variety of colours
Directions
Bake the cupcakes:
1. Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract and eggs one a time, mixing with each addition.
2. In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the buttermilk. Divide the batter into 3 bowls and dye them dark purple, medium purple and pink.
3. Pour each shade of batter into muffins cups in a lined muffin tin. Bake at 350F for 20 minutes, or until a skewer inserted into the cupcakes comes out clean. Cool in the pan for 10 minutes, then transfer them to a wire rack and cool completely.
Make the buttercream:
1. Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and beat until combined. Add the confectioner’s sugar one cup at a time, then beat for 3-5 minutes, until fluffy. Divide the buttercream into 4 bowls and leave one bowl white and dye the remaining 3 bowls pink, purple and black.
2. Spread each shade of buttercream vertically into a piping bag fitted with a 2D star-shaped piping tip, so that each shade takes up ¼ of the bag.
Assembly:
1. Pour the candy melts into makeup and fashion-themed chocolate molds. Transfer them to the freezer until set, about 20 minutes.
2. Pipe the buttercream onto the cupcakes in a swirl motion, then top with a chocolate decoration. Enjoy!