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Easy Peacock Cupcakes
Jenn Johns (Cookies Cupcakes & Cardio) mentions attending the Makers & Bakers Booth at Vidcon, an event this past July. Vidcon is an event for online video creators & communities.
The recipe tutorial demonstrates how to make the cupcake batter with 5 different colors using 5 different bowls. For simplicity, we recommend using the vanilla cupcake batter without the other 4 colors & leave the 4-5 peacock eye cut-outs off. However, if you want to make the multi-colored batter & cut-outs, the recipe & video includes easy instructions.
For coloring the cupcake batter, this is where you use the Color Right Performance Color System for perfect colors. Handy tool for getting the exact amount of drops per 2 cups of cake batter. Just use 1/2 the drops for 1 cup of cake batter. Takes the guesswork out.
Instructions For Multi-Colored Cupcake Batter
Cupcakes Recipe yields 18-22 cupcakes
1.Divide cake batter into five bowls, each with one cup of batter inside. Using the Color Right Performance System color guide, colour the cake batters teal, blue, green, yellow, and leave one uncoloured. *You will need to use half the amount of colouring as the system requires as it measured off of 2 cups.
2.Place each batter colour into a piping bag, and fill the 2” Peacock Standard Baking Cups with batter of each colour. Repeat until all batter is used up.
3.Bake at 350F for 20 minutes and set aside to cool completely.
If you want to make your cupcakes from scratch & don’t have a homemade vanilla cake batter recipe, Jenn has provided an easy recipe in the following video.
Watch Jenn Make An Easy Homemade Vanilla Cake
Easy Homemade Vanilla Cake Recipe
Makes 4 cups of batter.
2 1/4 cups all-purpose flour (270 grams)
3 teaspoons baking powder
1 1/3 cups granulated sugar (265 grams)
1/2 teaspoon salt
1/2 cup butter (120 grams)
1 cup milk (1%, 2% or skim) (0.237 liters)
1 teaspoon vanilla extract
Bake at 350 F for 30-35 minutes
In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients.
Add butter cut into small cubes, a few cubes at a time, and mix until the batter appears grainy with a sand-like texture to it.
Next, add the eggs and and mix until just combined. Slowly add the milk, and the vanilla. Grease two 9″ round cake pans, or one 9″x13″ cake pan at 350F for 30-35 or until a toothpick inserted into the centre comes out clean.
Allow to cool in the pan for 5-10 minutes, remove from pan, and cool completely on a wire wrack. Frost as desired.
Watch Jenn As She Designs These Easy Peacock Cupcakes
Ingredients & Tools:
• Makers and Bakers Goodie Bag products
Color Right Performance System (Helps you get perfect colors)
Wilton Color Swirl 3-Color Coupler (Can use 3 times as much frosting with this)
Peacock Standard Baking Cups (2″ diameter Solid Royal Blue baking cups work also)
Ready to Use Gum Paste (White)
• Vanilla Cake Batter (Instant Cake Mix or Favorite Vanilla Cake Batter Recipe) • Vanilla Buttercream (Instant Frosting or Favorite Buttercream Recipe) • Wilton Flower stamens (Uses to make the crest of the peacocks head)
Note: Need disposable piping bags for multi-colored cupcake batter. Small paint brush, & tweezers. Wilton ‘I’ cutter. Sharp tool (or toothpick).
For Peacock Eye on Tail Feather Cut-outs (Need 4-5/cupcake):
Wilton 230 tip (tiny blue spot in center)
Wilton tear drop shape tip (to cut out the lime green)
Top of a #12 tip (to cut out the light blue) & the bottom of the #12 tip with the yellow
Long tool to push the fondant out of the tips
Brush for applying water to the peacock eye tail feathers
Note: If you already have pre-made cutters, just use those.
1.Using a small amount of blue colouring and a small paint brush, paint the ends of the stamens. Allow to dry before handling. Each peacock will need three stamens.
2.With a ratio of 2:1, mix together 2 parts blue fondant with one part gum paste. Knead until no white streaks remain. Shape a medium sized ball of the fondant/gum paste mixture into a peacock’s neck and head.
3.Fold dried stamens in half, and press into a pre-poked hole on the top of the peacock’s head. Repeat two more times to make the crest.
4.Using an “I” small letter cutter, cut out the shape from thinly rolled gum paste. Place on the side of the peacock’s head, and adhere with water. Using a thin paint brush, and a small amount of black coloring, paint a black stripe diagonally across the white rectangle. Repeat for the other side of the peacock’s head.
5.To make the tail feather “eyes” combine green and yellow fondant to make a lime green, and additional blue fondant and gum paste to make a light blue (use the reverse ratio as before- more white than blue).
6.Roll out lime green, light blue, and regular blue fondant thinly.
7.Using a tear shaped cutter, cut out a piece from the lime green.
8.Using the top of a Wilton 12 tip, cut out a small circle from the light blue, and using a small amount of water attach it to the tear shaped piece.
9.Using the top of a Wilton 230 tip, cut out an oval shape from the regular blue fondant and place on top of the light blue circle, adhering with water.
10.Roll out yellow fondant thinly, and cut out a circle using the bottom of the Wilton 12 tip. Place other fondant piece on top of the yellow piece, adhere with water, and then shape to match the tear drop shape. Set aside to harden, and repeat steps to create more. Each cupcake should have 4-5 “eyes”.
1.Divide buttercream into 3 different bowls, each bowl having one cup of batter inside. Using the Color Right Performance System color guide, colour the buttercream teal, blue, and green. *You will need to use half the amount of colouring as the system is numbered based off of 2 cups.
2.Using the Color Swirl 3 Colour Coupler, place coupler tips in the bottom of 3 piping bags, and fill each bag with an icing colour.
3.Place a Wilton 125 petal tip on the end, and secure with the ring of the coupler.
4.Pipe the tail feathers of the peacock on the top of the cupcake, keeping the narrow part of the tip facing upwards, ensuring that the feathers all fall in the same direction.
5.Place the completed peacock body at the front of the cupcake (tail feathers falling in behind it), and place the tail feather eyes spread out behind the body on the icing. Add real peacock feathers if desired.
6.Store in the fridge, in a sealed container until ready to serve. The cupcakes are best consumed within 2-3 days.