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LGBTQ Festive Pride Cupcakes

LGBTQ Festive Pride Cupcakes Related:   dairy, desserts & sweets, kid-friendly, North America, vegetarian

Prep time: 30 minutes

Cook time: 20–25 minutes

Yield: 24 standard or 36 small cupcakes

User Rating:
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Rating: 4.0/4 (1 vote cast)

There’s been a lot of change in the world in the past year. A lot of difficulties and challenges lie ahead, and there is a real threat to the rights of the LGBT community. I am prepared to fight in every non-violent way that I know and use my voice in every outlet I have how important it is to live in a world where all people are treated equally and fairly. We can’t tolerate anyone being treated like they are second-class citizens.

On a lighter note, I am a good guy to know if you have a sweet tooth. You can find me on Facebook at Chef Alex Levin. I am always happy to meet new people! Happy Pride to everyone and please let me know if you make my rainbow cupcakes!

Ingredients

  • Vanilla Bean Cupcakes
  • 5 sticks unsalted butter
  • 2 vanilla beans, scraped
  • 9 large eggs
  • 1 teaspoon salt
  • 3 1/8 cups granulated sugar
  • 5¾ cups all-purpose flour
  • 4¼ teaspoons baking powder
  • 2 teaspoons baking soda
  • 2¾ cup crème fraiche
  • Rainbow-Colored and Flavored Buttercream
  • 2¼ pounds (5 sticks) unsalted butter
  • 3 1/3 cup granulated sugar
  • 11 large egg whites (discard or save yolks)
  • ½ teaspoon salt

Preparation

  • Cupcakes: Preheat the oven to 350 degrees or 325 degrees convection. Melt the butter in a small pot. Meanwhile, scrape the seeds out of two vanilla beans and place the seeds in the mixing bowl of a 6-quart stand mixer. Add the eggs, salt, granulated sugar and mix well with the whip attachment on low speed. Stream the melted butter into the mixing bowl.
  • Meanwhile, sift the all purpose flour, baking powder and baking soda together. Add the sifted ingredients into the mixing bowl on low speed in 3 additions, alternating the additions with additions of crème fraiche. Once all the ingredients are combined, use a spatula to scrape the bowl and return the mixer to low speed for 30 seconds longer.
  • Line muffin tins with cupcake liners. Using a piping bag, cookie scoop or two medium sized spoons, transfer the batter to the cupcake molds, filling them 2/3 of the volume. Bake for 20 to 25 minutes or until golden brown, rotating the pans after 10 minutes. The cupcakes are done when they are firm to the touch or a cake-tester comes out clean after poking through to the center.
  • Buttercream: Cut up the butter and let soften to room temperature. Then, separate 11 large eggs, taking care not to let any yolks mix with the egg whites. Place the egg whites in the bowl of a stand mixer and mix on low-medium speed. Meanwhile, place the sugar in a small pot and add enough water until the sugar resembles wet sand. Bring the sugar to a boil and cook until a thermometer reads 245 degrees. Turn off the heat.
  • Bring the mixer to full speed and whip the whites to soft peak. Lower the speed, and stream in the hot sugar syrup. Return the mixer to high speed and whip until the bottom of the bowl is cooled to room temperature. Then, on medium speed, quickly add in the butter. Whip on high speed again for 5 minutes. Add salt, and use a spatula to mix well and divide evenly into 7 bowls.
  • For colors: While food coloring is not always my jam, in this case, it’s just part of the charm. I like purchasing “Food Coloring Liqua-Gel - 12 Color Variety Kit in .75 fl. oz. (20ml) Bottles” on Amazon. Feel free to use just the natural flavorings if you are purist, or if you want all to taste the same, just leave out the natural flavors.
  • Red – add 3 tablespoons raspberry jam plus red food coloring
  • Orange – add 3 tablespoons orange marmalade plus orange food coloring
  • Yellow – add the zest of 1 lemon plus yellow food coloring
  • Green – add either 2 tablespoons pistachio paste or ½ teaspoon mint extract plus green food coloring
  • Blue – add 3 tablespoons blueberry jam plus blue food coloring
  • Indigo – add 3 tablespoons blueberry jam plus violet food coloring
  • Violet – add a few drops of violet essence plus violet food coloring
  • Once the cupcakes are totally cooled, unmold them from the pan and decorate with a star-tip piping tip. Pipe one color at a time, taking care to use a clean piping bag and tip after each color. Any extra buttercream can be refrigerated for one week and reconstituted by bringing back to room temperature and rewhipping for 3 minutes.

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