I decided that we needed something colourful in our lives - the endless rain was doing my head in. So as Molly's favourite colour is blue I decided to go wild with food colouring to make these attractive, fun cupcakes. I used mashed banana instead of egg for binding, and added vanilla for a nice moist cupcake. Using a Winton 190 decorating end made the little flowers around the end; the large flower in the middle was made with a Winton 1B. I divided the batter in two; adding yellow food die to one portion, and blue food die to another. Of course you can do pink and white, green and yellow, purple and blue...whatever takes your fancy.
This is a basic cupcakes recipe using mashed banana to bind rather than egg or oil. It makes quite a thick batter, rather than the rather runny batter that the 'everyday' chocolate cake recipe produces. This makes it easier to manipulate when layers colours of batter.
4 1/2 cups self raising flour
1 tsp baking soda
1 tsp baking powder
1 cup caster sugar
1 large mashed banana
1 1/2 cups Rice Dream or Soya Milk
1 1/3 cups flavourless oil
2 1/2 tsp vanilla
Preheat oven to 350°F, 180°C
Mix all the dry ingredients (flour, soda, powder,sugar) together to incorporate. Add the mashed banana, milk, oil and vanilla until just combined.
Divide into two portions and add the desired food colouring.
Put a large spoonful of batter from one colour into the bottom of the cupcake holder.
Place a large spoonful of the other colour on top
Swirl with the handle of a spoon or other slim utensil
Bake for 20 - 23 minutes or until a toothpick comes out clean.
Make the buttercream icing as normal:
Divide into two and add desired food colouring. Mix well. Normally I use gel colourings but for this I find liquid ones work better as it's a thick batter and gel colouring result in overmixing to spread the colour.
Use a Winton 1B for the centre flower. Choose your colour and load the piping bag remembering to twist the ends of the bag to avoid the icing coming out of the top.
With medium pressure make a large flower in the centre of each cupcake.
Once finished, clean and reload the piping bag and then using a Winton 119 make small flowers around the edge. It's a bouncing motion your're looking for when making the small flowers; and turn the cupcake as you work (rather than stretching around the cupcake).
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