SWIRL CUPCAKE FROSTING RECIPES

Steps:

• Make the cupcakes: Prepare cake batter according to box instructions. Divide batter into five bowls. Add a few drops of red into one bowl, yellow in the second, green in the third, blue in the fourth, and two drops blue plus two drops red into the fifth. Stir each bowl, adjusting the amount of food coloring you want until you have five colors of cake batter. Spray a muffin tin with cooking spray or line with cupcake liners. Spoon a little of each color batter into each cup of the tin, until they’re filled two-thirds of the way up. Bake according to box instructions. Set aside to cool. Make the frosting: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat butter until fluffy. Add sugar, beating on low until combined, then whip in vanilla, heavy cream and salt. (Add more heavy cream, 1 tablespoon at a time, if you’d like a thinner consistency.) Divide frosting into five bowls, adding food coloring to each and stirring, like you did with the cake batter. Place each color in a resealable sandwich bag and snip off one corner. Lay out a piece of plastic wrap. Use each bag to pipe out a line of frosting in each color, side by side. Roll up the plastic wrap, creating a tube of frosting. Twist the ends closed, then slip a star tip on one end. Trim the plastic wrap that sticks through the star tip. Pipe onto cooled cupcakes.

Steps:

• Preheat the oven to 350°F/175°C. Line a 12-cup pan with cupcake liners. This recipe makes 13-14 cupcakes.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In a small bowl, combine the sugar and cinnamon
• In a stand mixer with the paddle attachment, beat the butter and sugar together on medium-high speed for 2 minutes. It should become light and fluffy.
• Add the eggs and vanilla extract, then beat again on medium speed
• Add in the sour cream, beating on medium-low speed until well combined
• With the mixer running on your lowest speed, add the dry ingredients
• With the mixer still running on low, slowly pour in the buttermilk. Stop the mixer.
• Use an ice cream scooper to fill each cupcake liner with 1 tablespoon of batter. Sprinkle over 1 teaspoon of cinnamon sugar, then another tablespoon of batter. Take a toothpick and swirl the batter together then sprinkle over another teaspoon of cinnamon sugar.
• Bake for 20-23 minutes. A toothpick inserted will come out clean with no crumbs. Let cool completely. Your cupcakes might have split at the top, almost like a muffin – this is ok!
• In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together on low speed until well combined.
• Slowly start adding the confectioners’s sugar on your lowest speed
• Increase the speed to medium-high and beat for a 2 minutes until it becomes very thick.
• Stop the mixer and add the salt, vanilla, and cinnamon in to the bowl. Beat on medium-high speed for another 2 minutes.
• Turn the mixer to your lowest speed and pour in the heavy cream. Beat until it becomes very creamy and spreadable.