Golden Glow Cupcakes Recipes

Steps:

• Divide the cream cheese frosting evenly between 3 medium bowls. Add each food coloring to a bowl of frosting and mix well.
• Set a sheet of plastic wrap on a flat surface and pour each frosting color into adjacent stripes. Fold the plastic wrap over the frosting and roll into a log shape. Chill in the refrigerator for at least 30 minutes.
• Squeeze the frosting into a piping bag fitted with a star tip.
• Pipe the frosting onto the cupcakes.
• Using a pastry brush, sprinkle edible glitter over the frosting.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F.
• Line muffin tins with paper cupcake liners.
• Sift together the flour, baking powder, salt,and sugar.
• Add the shortening and 3/4 cup of the milk and beat for 2 minutes.
• Add the remaining 1/4 cup milk, the eggs and vanilla and beat for 2 minutes.
• Pour the batter into muffin tins only filling half way up. Don't over-fill!
• Bake for 18 minutes or until done.

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pans). Line 24 regular-size muffin cups with gold metallic paper baking cups. Make and bake cupcakes as directed on box. Cool cupcakes completely before frosting.
• Transfer frosting to large decorating bag fitted with a star tip. Pipe frosting onto cooled cupcakes. Let cupcakes stand uncovered until frosting is set, about 2 hours. Gently touch-test frosting with fingertip-the outside should be dry to the touch. If frosting is still wet and smears, allow additional drying time.
• When frosting is set, load small soft-bristle dry artist's brush with gold luster dust. Gently brush over frosting portion of a cupcake until a gold sheen is achieved. Repeat with remaining cupcakes. A second coat of luster dust can be applied for intensified golden color.
• Store cupcakes loosely covered with plastic wrap or in air-tight plastic cupcake-keeper.

Steps:

• Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
• Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
• Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
• To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
• Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
• If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream the butter and sugar for about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix the milk and vanilla together. Mix the flour, salt, and baking powder together. Add the flour and milk mixture into the egg mixture, alternating between the two.
• Pour into greased cupcake tins and bake for 20-22 minutes. Let cupcakes cool for 10 minutes before removing them from the pan.