Such a lovely, bright and beautiful cupcakes, it is not only looking super presentable but will brighten up anyone's day...well done and thank you for always sharing great bakes, Sally!💯💯 Can't wait to bake this myself!
beautiful Sally! after a rainy week here for the most of it that is this would be perfect to make this weekend.Next week will most likely be the same but at least these would certainly brighten any day of the week.
These would be absolutely perfect to serve at Pride event in June...or if no event possible then make some anyway. Plus I have had my smiling Sally fix for Thursday. All decked out in CupcakeJemma merch, having glorious fun making these lovely rainbow cupcakes and just overflowing with bubbly cheer.
Sally, you and Jemma are both so sweet and so much fun to watch and absorb your knowledge! I feel like I am right there with you. Thank you so much for caring about US! BTW...can this recipe be doubled or tripled for more cupcakes? Thanks for your help! God bless...
These a so joyful and beautiful! And a perfect tribute to Paul Vasquez, the man who went viral for his Double Rainbow video many years ago. He passed away last week and what a wonderful way to celebrate the joy he gave to the world 🌎❤️❤️❤️🌈🌈🌈😎🥰
They look both such fun and delicious, bravo Sally loved this latest tutorial. I’m intrigued, what is the machine over your right shoulder which looks like it has a stainless steel funnel on top?
Could we get a reduced sugar cake or cupcake or cookie? Not asking for crazy healthy alternatives but some people can't handle so much sugar and icing sugar but still love butter cream! If anyone can, cupcake jemma can! (and her team :)
If you reduce the sugar in most cake recipes by a quarter, they usually still come out the same, just not so sweet. It's harder to do with buttercream, without it just tasting too buttery. Perhaps you could make a cream cheese frosting, as they often don't taste as sweet. Play around with ingredients and quantities until you find a taste and sweetness you prefer. (I also find buttercream too sweet and often add more butter than you're supposed to. A good, creamy unsalted butter usually works well. But, I love butter!)
Lani i guess 3-4 hours should suffice if you actually start making the butter cream while baking. But let the cupcakes cool! Putting on cream while they are still warm is saving time at the wrong point
Thank you! I’ve never attempted cupcakes before even though I’ve made plenty of cakes - I know it’s weird! - but this looks pretty easy - to make it easier on myself if probably do it without the coloring!
Lani, if you like the rainbow, make more effort for the buttercream, but use fewer colours (3?), and don't worry about the sponge. I find that cupcakes are much easier to make than a large sandwich cake.
Those huge tubs of color gel were AMAZING! Finding gel color is difficult where I live. A friend brought back a set of another brand when she was in the states. How lovely I can now order them from you!
They look so yummy I need to figure out the recipe by using cups instead of grams I don't have a food scale. I wish we could get those lovey cupcskes shipped here in the USA. 😀
They look sooo good l must try them l think l’ll give them a real soon all l really need is the butter l have some but just not enough to make my cupcakes and the buttercream frosting and l need the gel color so l have to order them amazon they have everything for REAL..! But l’m going bake these with my granddaughter she would absolutely love 💕 to make this l can see the smile 😊 right now on her Beautiful Face she’s 5 my chyna doll.lol Thank you for a great recipe l will try it and let you know how they turned out. 😊
After watching a couple of your videos, I realized you use a fan assisted oven. Would the baking time and temperature for this recipe be the same for a regular oven?
I thought that Jemma said, on an older video, that you raise the temp about 10 or 15 degrees for a non-fan oven. So, about 180 degrees instead of 170 degrees. And I think that 180 degrees is the same as the old gas mark 5 that I used to cook my cakes on. A looong time ago :)
Those rainbow cupcakes are beautiful and how the rainbow represents the NHS and keyworkers. Its brilliant because I am a key worker is this awful pandemic 🌈
Hi what's the difference mixing using a whisk or the paddle please? I've just bought a new mixer similar to yours. Also doesn't using milk give a shorter shelf life ?
If they collapsed in the oven, does it mean that I overmixed the colored dough? I translated the oven temp to fahrenheit, but I don't think it was too high. How do I get the coloring fully mixed without overmixing?
I have a kenwood after home and no matter how long I beat the butter before the icing sugar, or between the first and second batch of icing sugar, it’s always always a grainy texture. It has never been smooth and idk what to do or if that’s just how it’s supposed to be? 🤔
It could be the brand of icing sugar you use. I've never had a problem, and I don't have a lovely stand mixer (I'd love one!) I think that Jemma said something about the different anti-caking ingredients that different brands use, on her buttercream masterclass video. Check it out, and try a different brand and see if it helps. (Probably a daft question, but you don't tip the little bits that wouldn't sieve through, into the bowl afterwards? I've seen people do that before!)
