Gold-Filled Rainbow Cupcakes For St. Patrick’s Day: A Dazzling Delight
Gold-Filled Rainbow Cupcakes For St. Patrick’s Day: A Dazzling Delight
These Gold-Filled Rainbow Cupcakes are the ultimate festive dessert! Their colorful layers, golden surprise center, and fluffy frosting make them perfect for celebrations!
Mixing Bowls – For combining dry and wet ingredients separately.
Electric Mixer or Whisk – To cream butter, sugar, and eggs for a smooth batter.
Measuring Cups & Spoons – For accurate ingredient measurements.
Cupcake Tin & Liners – To bake the cupcakes evenly.
Spatula – For folding ingredients and scraping the bowl.
Piping Bags & Tips – For frosting the cupcakes beautifully.
Small Knife or Cupcake Corer – To remove the center for the gold filling.
Saucepan – To heat the cream for the ganache.
Microwave-Safe Bowl – For melting the white chocolate if using a microwave.
Toothpicks – To test cupcake doneness.
Cooling Rack – To cool the cupcakes before decorating.
Ingredientes
For the Cupcakes:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
Gel food coloring (red, orange, yellow, green, blue, purple)
For the Gold Filling:
1 cup white chocolate chips
½ cup heavy cream
½ tsp gold luster dust or edible gold flakes
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
Gold sprinkles or edible glitter for decoration
Instrucciones
Make the Cupcakes:
Preheat the Oven – Set to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar – Beat butter and sugar together until light and fluffy.
Add Eggs & Vanilla – Mix in eggs one at a time, then add vanilla extract.
Alternate Adding Flour & Milk – Gradually add dry ingredients and milk, mixing until combined.
Divide & Color Batter – Divide the batter into six bowls and color each with gel food coloring.
Layer the Colors – Spoon a small amount of each color into each cupcake liner, layering in rainbow order.
Bake – Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool.
Prepare the Gold Filling:
Heat the Cream – In a saucepan, heat heavy cream until warm (not boiling).
Melt Chocolate – Pour warm cream over white chocolate chips and stir until melted.
Add Gold Luster Dust – Stir in edible gold dust to make a shimmering gold ganache. Let cool slightly.
Fill the Cupcakes:
Create a Hole – Use a small knife or cupcake corer to remove the center of each cupcake.
Fill with Gold Ganache – Spoon or pipe the gold ganache into the center.
Make the Frosting & Decorate:
Whip the Frosting – Beat butter until smooth, then gradually add powdered sugar, cream, and vanilla.
Pipe Frosting – Pipe frosting onto cupcakes and decorate with gold sprinkles or edible glitter.
Enjoy! – These magical Gold-Filled Rainbow Cupcakes are ready to shine!
Video
Notas
Use Gel Food Coloring for Vibrant Layers – Gel food coloring gives a more intense color without thinning the batter. Avoid liquid food coloring as it can affect the texture.
Divide Batter Evenly – Use a kitchen scale or measuring cups to divide the batter into six equal portions for even rainbow layers.
Layering Tip – To prevent colors from mixing, gently spoon the batter into the cupcake liners and spread it carefully with a spoon or offset spatula.
Don’t Overfill Liners – Fill cupcake liners about ⅔ full to allow room for rising without overflowing.
Perfectly Baked Cupcakes – Check cupcakes at 18 minutes by inserting a toothpick in the center. If it comes out clean, they’re ready!
Gold Filling Tips – Let the white chocolate ganache cool slightly before adding luster dust to ensure a smooth, shiny gold finish.
How to Core the Cupcakes – Use a small knife, cupcake corer, or even a large piping tip to remove the center for the gold filling.
Best Frosting Texture – Whip the butter well before adding powdered sugar to create a light, fluffy frosting. Add heavy cream slowly to control consistency.
Frosting Piping Tip – Use a 1M or 2D piping tip for a beautifully swirled frosting effect.
Extra Decorations – Top with gold sprinkles, edible glitter, or rainbow candies for a more festive look.
Storage Tips – Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let chilled cupcakes sit at room temperature before serving.
Make Ahead Option – Cupcakes can be baked and frozen (without frosting) for up to 2 months. Thaw before decorating.