An afternoon of cancelled meetings led to this: experimenting on a summer cupcake flavor for Pipino. I’ve always wanted to bake a vegan and naturally colored rainbow cake (that’s all I wanted for my birthday last year) so I decided to just face the challenge myself. This is my take on rainbow cake happiness, infused with my own watercolor style. 😉
Art imitating life, or life imitating art? Based on real cupcakes, I painted these for our dessert menu, and now, it serves as inspiration for a new cupcake flavor!
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THE RECIPE:
 1) DRY BOWL
Sift 3/4 cups flour + 1/2 tsp baking soda + 1/8 tsp baking powder + 1/8 tsp salt
 2) WET BOWL
Whisk 1/2 cup almond/rice/soy milk (any will do but for this recipe, I used almond) + 1/2 tsp vinegar. Add 1/4 tsp vanilla + 1/4 cup oil + 1/3 cup sugar + 1/3 cup coconut cream
Use an electric mixer and incorporate dry ingredients slowly.
Pink = 1 tbps of boiled & mashed red beets
Yellow = lemon zest & lemon extract color/flavoring
Green = green tea powder, or blueberries + yellow color
Orange = Red + Yellow (you knew that!)
Layer the colored batter one on top of the other. Use the spoon to drizzle specks of color on top. This recipe makes 6 cupcakes.
7) BAKE
190 degrees C, for 20 minutes.
Let it cool for about 15 minutes before applying frosting.
Let it cool for about 15 minutes before applying frosting.
I just spatula-ed the icing on messy…it’s a watercolored cupcake, after all!