Rainbow Sprinkle Cupcakes
Vanilla birthday cupcakes in pastel liners with a cloud of fluffy white meringue frosting and rainbow sprinkles.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Nothing says birthday like a vanilla cupcake piled high with fluffy white frosting and covered in rainbow sprinkles. This frosting is a cooked meringue, glossy and light like marshmallow, close to the merengue that tops a Puerto Rican birthday bizcocho. It is less heavy than buttercream, so even the little ones finish the whole thing.
The Thermomix® TM7™ makes it easy: the egg whites and sugar whip at 70°C (160°F) until the sugar dissolves, then keep whipping without heat until thick and shiny. Pipe it right away onto completely cool cupcakes, and add the sprinkles while the frosting is still soft so they stick.
Made in the Thermomix® TM7™
Rainbow Sprinkle Cupcakes
Makes: 12 cupcakes
- Prep40 min
- Cook20 min
- Total2 h
- Serves12
Ingredients
Vanilla cupcakes
Fluffy white frosting
To decorate
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with the pastel liners.
- Place the butter and sugar in the mixing bowl and mix 1 min/speed 4. Scrape down the sides, add the eggs and vanilla and mix 30 sec/speed 4.
- Add the flour, baking powder, salt and milk and mix 10 sec/speed 4. Scrape down the sides and mix 5 sec/speed 4, just until no dry flour remains.
- Divide the batter among the liners, about two thirds full, and bake in the oven for 18 to 20 minutes, until a toothpick comes out clean. Cool 5 minutes in the pan, then on a rack until completely cool.
- Wash and dry the mixing bowl and the butterfly whisk very well, since any trace of fat keeps egg whites from whipping. Insert the butterfly whisk, add the egg whites, sugar, cream of tartar and salt and whip 10 min/70°C (160°F)/speed 3.5.
- Add the vanilla and, without heat, whip 8 min/speed 4, until the frosting is thick, glossy and holds stiff peaks.
- Right away, spoon the frosting into a piping bag with a large open star or round tip and pipe a tall swirl on each cupcake. Cover the tops with rainbow sprinkles while the frosting is still soft.
Tips
- For confetti cupcakes, fold 40 g (1/4 cup) of rainbow jimmies into the batter with the spatula before filling the liners. Use jimmies, not tiny round nonpareils, which bleed color into the cake.
- Sprinkles slowly bleed color into this frosting after several hours, so decorate the same day you serve them.
- These cupcakes are best the day they are made. Keep them covered at cool room temperature, away from the sun.
