One year ago, this blog, thenotsocreativecook, was born. I was afraid at first to even start writing as I was not really sure how people will react or if I will write correct grammar or correct punctuation. I was really terrified to start this blog, but after watching Julie and Julia and after one final encouragement from my close friend, I finally made up my mind to start this blog. I was thrilled to have received positive feedbacks and welcoming comments. ❤
After starting this blog, people inspire me more and it made me more confident to try more recipes and to try again when I fail. I was such a person who needs to perfect everything I cook – perfect looking, perfect everything. Then a very close friend of mine made me realize something – she told me that not everything should be perfected, as long as it is made with love, it is perfect. Also, having this blog and having every one of you changed it all. It made me realize that I also need to make mistakes to get a better outcome.
This post is dedicated to each and every one of you…
What do you feel when you see a rainbow? You feel happy and rainbow gives a smile on your face, right? That’s what you are to me – a rainbow – you always make me happy and you always put a smile on my face. 😀
Just before April 23rd, I was thinking what treat I could share with all of you on this blog’s first blogiversary. Then I thought I should make something that was not completely successful the first time I made it… I don’t know, maybe to challenge myself?
During the first months when I started to love baking (two years ago, I think), me and one of my friends tried experimenting on rainbow cupcakes. Who doesn’t love rainbow cupcakes? They are such adorable looking cupcakes. We used a cake mix and followed the instructions and put the required colors on the divided batter. I was so excited that I even took a photo of the colorful batter – the colors were so bright and beautiful. So we proceeded – divide them on individual cupcake cases and pop it inside the oven. Waiting… Waiting… Waiting… I was embarrassed laughing when I saw what happened to the cupcake batter – it overflowed and what else? It made the oven floor so messy. The cupcakes were cooked, though, but the colors mixed really well that I didn’t know if it’s dark purple, brown or almost black. I wanted to cry and I told myself, I will never do rainbow cupcakes again. But for the sake of trying my luck again, I did bake them. 😉
RAINBOW CUPCAKES WITH CLOUD FROSTING
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1/ ½ cups sugar
- 4 large eggs, room temperature
- 1 cup milk
- 1 tsp vanilla extract
- Gel food colors in red, orange, yellow, green, blue and purple
- Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake papers.
- Combine flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add milk and vanilla. Mix well.
- Add the dry ingredients; do not over-beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Separate batter into six bowls and color with food gels until desired brightness is achieved.
- Using six separate spoons, starting with purple and ending with red, carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before frosting them.
- 1 qt. heavy cream
- 1 c. powdered sugar
- 2 tsp. vanilla extract
- In a large bowl, beat cream on high with an electric mixer until peaks form. Add sugar and vanilla and whip until stiff.
- Pipe onto cooled cupcakes and store in refrigerator if there are leftovers.
- The original recipe does not include baking powder, baking soda and salt.
- Before doing the frosting, make sure that your beaters, glass bowl and heavy/whipping cream is cold. It is best to them in the fridge 30 minutes before you start making the frosting.
Recipe from Deceptively Domestic
Honestly, these cupcakes were so yummy! I was seeing a rainbow when I took a bite. 😀 But the thing is, I halved the recipe again and I made only 9 cupcakes as I used bigger muffin cases. 😦 The next day, I wanted to bake again. But I was already off to a busy week so I will have to bake this some other time.
Here’s what it looks like on the inside. Isn’t it lovely? ❤ Even if I have not put the batter beautifully before baking, this is still a beauty. 🙂
I hope you enjoy my treat for you and again, THANK YOU so much for showing me some love! I hope you try to make this and let me know your thoughts!
.. that is my gift to my blog – some kind of signature. And that’s my handwriting. 😉