Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 colorful cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredient mixture and whole milk, starting and ending with the dry ingredients.
- Divide the batter into three bowls and tint each with pink, blue, and purple food coloring.
- Spoon the colored batters into the liners, layering and swirling them with a toothpick.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes, then transfer to a wire rack.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Pipe the whipped cream topping onto each cooled cupcake and create swirls or peaks.
Nutrition
Notes
Ensure ingredients like butter and eggs are at room temperature for a smoother batter. Store leftovers in an airtight container at room temperature for up to 2 days, frost before serving.