Planning a themed party? These cupcakes from the 80s can help you.
429 grams all-purpose flour
3 teaspoons baking powder
265 grams granulated sugar
1/2 teaspoon salt
375 milliliters of milk
125 milliliters vegetable oil
125 grams butter
2 tablespoons Greek yogurt (can substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
2 tablespoons cocoa powder (unsweetened)
1 teaspoon black food gel
1/4 cup Sherbet candy
1 teaspoon Pink food gel, green food gel and yellow food gel (extra teaspoon of each for frosting)
1 batch of vanilla buttercream frosting
Let's get Cooking...
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Separate your batter into three bowls. 1/4 in one bowl, 1/4 in another bowl and 1/2 the batter in the final bowl.
Color the 1/2 bowl with black food dye and cocoa powder. Add a dash of extra milk to help thin out the batter a little. Color one bowl with pink food dye and the other with yellow food dye. Make sure all batters are mixed and colored evenly.
Transfer the batters into piping bags or zip lock sandwich bags and snip off a little bit of the end.
Line cupcake tin with white cupcake liners. Start off by piping a layer of the black followed by the pink, another layer of black, followed by yellow and then a final layer of black. You want to aim to only fill the papers 3/4 of the way. Any more than that and they will bake out of the paper. So keep that in mind when you're adding the batter.
Bake your cupcakes for 20 min or until a skewer comes out clean. Set them aside to cool completely before frosting.
To frost the cupcakes add sherbet candy into your vanilla buttercream and mix in well. Divide the frosting into two bowls and color one-half pink and the other a lime green using green and two drops of yellow.
Fill two piping bags with each color frosting fitted with a round tip at the end and pipe spikes onto the cupcake as demonstrated in the video.