Tie Dye Cupcake

Tie Dye Cupcake

adapted :Cupcake Project

Making and Baking "Tie-Dye Cupcakes" with my daughter Fiah Nur and Nur Sara..(anak saudara) they had so much fun decorating own cupcakes..

1 cup sugar

1 vanilla bean

1 3/4 cup cake flour

1 1/2 tea. baking powder

1/2 tea. baking soda

1/2 tea. salt

4 tablespoons unsalted butter, room temperature

2 eggs

1/3 cup sour cream (I used non-fat Greek yogurt)

1/4 cup vegetable oil

1 tablespoon vanilla

2/3 cup whole milk

Gel food color paste in neon yellow, orange, green, pink, purple, blue& chocolate

Preheat the oven to 350 F.

Add the sugar to a small bowl. Split open the vanilla bean and scrape out the seeds with a paring knife. Smush the vanilla seeds in the sugar and set aside.

In the bowl of a mixer add the flour, powder, soda, and salt, mix slowly with the paddle attachment. Add the vanilla sugar and mix together. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.

While the mixer is mixing, whisk together the sour cream, oil, and vanilla. Pour this in the mixer and combine.Slowly add the milk in and turn on high for a few seconds.

Divide the batter between 4 small bowls and add a squirt of food coloring to each.

Mix the color in and then add tablespoon dollops to the cupcake liners. I varied the order of color so all the cupcakes would look different.

If you have batter left over, just add it to cupcake liners that look a little empty. This is a messy process, but totally worth it!

Bake 14-17 minutes until a toothpick in a center cupcake comes out clean. Cool on cooling rack.Buttercream Icing

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

Easy-Add clear vanilla extract

Add to shopping list clear vanilla extract

1 teaspoon clear vanilla extract

Easy-Add clear vanilla extract

Add to shopping list clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk Makes:

About 3 cups of icing.

Instructions:

Step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.