I have wanted to make these cupcakes for a VERY long time. The fruit curd was made over a month ago, but I never found the appropriate time or event to create these cupcakes! I told you Wednesday that the lame post would be worth it for what I had ready to give to today! I hope these cupcakes are worth the wait.
And by today, I really mean yesterday since I’m obviously not writing posts at 4 am. It’s surprising how many people ask me how I manage to post so early. WordPress makes it so easy, I just choose the day and time to post and it does it automatically for me. Basically, that’s how I pay my bills too, thank goodness for small conveniences, otherwise I’d be a big, hot mess! When I’m on my A-game, I have a full weeks worth of posts ready to go by Sunday, but this past week I’ve been writing all of my posts the night before. Am I really that different from my students?
Aaaannnnnndddddd, it’s even more funny when people ask to sample something I’ve just posted. I’m always like dude, I ate that 2 weeks ago, there is a blogging queue! This blog may be filled with real life, but there is little real time going on here! Most treats have been eaten at least 2 weeks before I get around to posting the recipe and pictures.
So let’s talk about these cupcakes, they are a little bit on the side of ridiculousness! They have numerous steps and are bright neon yellow, orange, and green. Considering the number of steps, I wanted to make these cupcakes for someone who would appreciate them and that person would have to be another baker, obviously! Christine is sweet and sassy, so I thought a sweet and sour cupcake would be perfect for her birthday. Christine and I have taken cake decorating classes together and worked on the Candy Land Cake. Clearly, this is a lady that appreciates a fine baked good!
The top sprinkles are SOUR! Beware! If you like sour things, this is the perfect cupcake for you. If you’re intimidated by sour, add less citric acid and don’t lick the top. I’m not the hugest fan of sour, but when you take a bite of the cupcake as a whole, it totally works! The cake is light and moist and the fruit curd in the middle provides flavor and even more moisture. The whipped vanilla frosting isn’t overly sweet but still provides a perfect balance to the tart top. At the end of the day, this is a FUN cupcake! It’s hard not to be excited by something bright and fruity!
1 cup sugar
1 3/4 cup cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/3 cup 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
- Preheat the oven to 350 F.
- In the bowl of a mixer add the sugar, flour, powder, soda, and salt, mix slowly with the paddle attachment.
- 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, eggs, 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 3 small bowls and add a squirt of food coloring to each. Mix each batter well.
- Use a standard size ice cream scoop to portion the batter into lined cupcake pans.
- Bake 14-17 minutes until a toothpick in a center cupcake comes out clean. Cool on cooling rack.
Whipped Vanilla Frosting
Yield – enough to generously decorate the cupcakes + extra
1 1/2 cups whole milk
7 1/2 tablespoons flour
2 teaspoons vanilla extract
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
neon orange, yellow, and green gel food coloring
- In a small saucepan over medium heat, whisk together the milk and flour. Keep whisking until the mixture becomes smooth and thick resembling pancake batter.
- Remove from the heat, stir in the vanilla and allow to cool completely.
- Beat together the butter and sugar until light and fluffy – beat for 8 minutes
- Add in the cooled flour/milk mixture and beat until the entire frosting is light and fluffy, about another 5-8 minutes.
- Divide the frosting into three bowls and add food coloring to each. MIx well to combine.
- Once the cupcakes are cooled, pipe the curd into each cupcake, matching the appropriate color; lime with green, lemon with yellow, and orange with orange. I used an injection piping tip and plastic bags.
- Pipe a circular blob on each cupcake. Again, match colors!
- Mix 1 1/2 tablespoons of sprinkles with 1/2 tablespoon of citric acid in a cupcake liner.
- Smash the top of each cupcake into the sprinkle/acid mix.
- Top each cupcake with a sour patch kid.