These colourful cakes are not only fun and delicious but also surprisingly easy to put together. Parents take note: If the novelty of March Break has worn thin by now, baking cupcakes is a sure-fire hit with the school-age set. (Plus the kids will need help eating those cupcakes. Really, it’s a win-win situation.)
The recipe is a basic vanilla cake that bakes up moist and flavourful, which is essential because there are few things more disappointing than biting into a dry cupcake. The swirls inside are created by tinting half of the batter with food colouring, and then layering the two different colours in cupcake papers. I have to warn you that this batter is extremely tasty so try to avoid licking any spoons before you’ve got the cupcake papers filled – otherwise you might find more of the batter is going into your mouth than into the papers.
Cupcakes naturally rise more in the centre and this makes the layers of batter bake into swirls and patterns instead of stripes. After cooling off, they’re topped with fluffy whipped vanilla buttercream, which is the perfect consistency for piping out swirls of icing. You don’t need a piping bag to get decorating; just fill a Ziploc bag with some icing, zip it shut, snip off one of the bottom corners and you've got a homemade decorating tool. Top it off with sprinkles for good measure – with cupcakes, more is definitely more.
Swirled cupcakes with whipped vanilla buttercream