Dual Colored Flower Cupcakes

Flower Topped Mini Cupcakes

I made these cupcakes with two layers of colored cake on the inside.  I started with my basic white cake recipe (which is shown below) and added food coloring to the layers to get my desired colors. 

To create a dual colored frosting you take a regular sized piping bag and fill the left half with one color frosting and the right half with the other color frosting -- this is a bit tricky and takes some practice; don’t give up if you don’t succeed the first time.

The roses were made with a jagged toothed-tip piping tip.  Take the full frosting bag and gently swirl in a circular motion to create a small rose head. 

Recipe:

White Cake

Ingredients:

1 cup milk

2 teaspoons white vinegar

5 egg whites

2 1/4 teaspoons vanilla

3 cups sifted cake flour

2 cups sugar

1 tablespoon baking powder

1 teaspoon baking powder

3/4 teaspoon salt

2 teaspoons baking soda

12 tablespoons unsalted butter or margarine

1 cup boiling water

Directions:

Preheat oven to 350F

1. Grease three round cake pans. You will have to have purchased the checkerboard plastic cake device. It's basically just a plastic divider for your cake. Yes, you can do it all by hand -- but it's much more difficult, and you're checkerboard won't be perfect.

2. In a small bowl combine the milk and vinegar (this will turn your milk into buttermilk). Allow to sit for 5 minutes, and then add the baking soda.

3. In a medium bowl lightly combine the egg whites, a quarter cup milk, and the vanilla (and almond extract if you are using it).

4. In a mixing bowl, combine the dry ingredients and mix them together on low to blend.

5. Add the butter/margarine and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 2 minutes to aerate.

6. Scrape down the sides and add a small amount of the egg mixture, beating for 20 seconds to incorporate. Continue in the same method twice more until all the egg mixture has been incorporated.

7. Add the boiling water. Scrape down the sides of the bowl AND scrape the bottom of the bowl to loosen anything stuck to it. Beat on low to incorporate then increase to high for 30 seconds.

Bake for 35-45 minutes (depending on cake size and pan used).


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