More rainbow cakes!

While checking out Tastespotting recently I came across this blog entry for a six layer rainbow cake.  It looks like a bit of work (the layers were all made separately) but the colours are sooooo bright and appealing.

I can sing a rainbow…

Well maybe not, but continuing in the tradition of glorifying other peoples’ cupcake experiments – check out out these lurid rainbow cupcakes.  Rainbow Brite would be proud.

Mmmm cupcakes…

Continuing in my quest to test out my new and improved oven functions I cooked up some cupcakes the other night.  I had to search a while on the internet to find a cake recipe I was happy with.  Most of them had extraordinary amounts of egg or sugar in them.  The one I ended up using had moderate amounts of each and produced lovely sweet cakey cupcakes.

I used a basic butter cake recipe from Best Recipes.  Ingredients and directions as below.

• 185 grams butter
• 1 cup sugar
• 1 tspn vanilla essence
• 3 eggs
• 2 cups SR flour
• 1/4 cup milk

Preheat oven to 180 degrees.  Cream butter, sugar and vanilla.  Add eggs to butter mixture one at a time, mixing well between additions.  Add flour and milk, mix well.  Divide evenly between patty cases or muffin pans.  Cook for 15 – 20 minutes until cooked through and golden brown.

I found this made between 12 and 14 cupcakes.  In addition to the plain cake mixture I added a dollop of the Strawberry and Rhubarb jam (that I bought at the Tamborine markets) to the centre of each cupcake before baking.  I didn’t ice them at all because the jam made them sweet enough, but they turned out beautifully.  Although there weren’t a dozen left by the next morning, the remaining few were snapped up quickly at work.