Ingredients
3 cups (330 g) cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (8 ounces or 230 g) unsalted butter, room temperature
2 cups (454 g) granulated sugar
5 large eggs
2 teaspoon vanilla extract
1 1/4 cups (10 fluid ounces or 300 ml) buttermilk
Preparation:
1. Preheat oven to 350°F (175°C). Lline with parchment paper two 8x2-inch (20x5-cm) pans. Set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
4.Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
3 cups (330 g) cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (8 ounces or 230 g) unsalted butter, room temperature
2 cups (454 g) granulated sugar
5 large eggs
2 teaspoon vanilla extract
1 1/4 cups (10 fluid ounces or 300 ml) buttermilk
Preparation:
1. Preheat oven to 350°F (175°C). Lline with parchment paper two 8x2-inch (20x5-cm) pans. Set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
4.Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
Then separate the batter into as many bowls as you want different colors.
Spoon each color into a cupcake cup.
And keep adding more colors on top. Don't mix the batter or the color will blend.a
Fill 3/4 of the way up and bake at 350 for about 30-40 minutes.
So colorful!
I love them! And so moist!
These would be great for kids birthday parties! And of course all grown ups love them too!
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