Print

Rainbow Sherbet Cupcakes

Rainbow Sherbet Cupcakes - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bright, fruity, and irresistibly pretty, these Rainbow Sherbet Cupcakes feature a trio of strawberry, orange, and lime flavors with a fluffy Swiss meringue buttercream.

Ingredients

Scale
  • 1 1/2 cups cake flour
  • 3/4 cup + 2 tablespoons granulated sugar
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup whole milk room temperature
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream room temperature
  • 2 large eggs room temperature
  • 1 teaspoon strawberry extract
  • 3/4 teaspoon orange extract
  • 1/2 teaspoon Lime extract
  • 4 tablespoons unsalted butter room temperature
  • 4-5 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 cups unsalted butter cool room temperature & cut into tablespoon pieces
  • 1 teaspoon strawberry extract
  • 1/2 teaspoon orange extract
  • 1/4 teaspoon lime extract
  • pinch of fine sea salt
  • Americolor Gel food coloring pink, orange, and green
  • Sprinkles for decorating

Instructions

  1. Preheat your oven to 350°F (180°C).
  2. Line a 12-cup cupcake pan with paper liners.
  3. Whisk together the cake flour, 3/4 cup + 2 tablespoons granulated sugar, baking powder, and 1/2 teaspoon fine sea salt in the bowl of a stand mixer.
  4. In a separate bowl, whisk together the 1/2 cup whole milk, 1/4 cup vegetable oil, 1/4 cup sour cream, 2 large eggs, 1 teaspoon strawberry extract, 1/2 teaspoon lime extract, and 3/4 teaspoon orange extract.
  5. Add the 4 tablespoons unsalted butter (room temperature) to the dry ingredients in the stand mixer.
  6. Mix on low speed until the mixture is crumbly, about 2-3 minutes.
  7. Pour half of the whisked wet ingredients into the stand mixer bowl.
  8. Mix on low speed until the flour is just moistened.
  9. Scrape down the sides of the bowl.
  10. Mix in the remaining wet ingredients until smooth and combined.
  11. Scoop the batter into the prepared cupcake liners, filling each one halfway.
  12. Bake for 15-20 minutes, or until the tops bounce back when gently touched.
  13. Let the pan cool completely on a wire rack.
  14. To make the buttercream, whisk together the 4-5 large egg whites and 1 1/2 cups granulated sugar in a large heatproof bowl.
  15. Place the bowl over a double boiler with simmering water.
  16. Cook, whisking constantly, until the sugar is dissolved and a thermometer reads 165°F.
  17. Pour the cooked meringue into a stand mixing bowl with the whisk attachment.
  18. Whisk on high speed until the meringue cools to roughly 90-95°F, about 10-15 minutes.
  19. Switch to the paddle attachment.
  20. Turn the mixer speed to low.
  21. Add the 2 cups unsalted butter (cool room temperature, cut into tablespoon pieces) 1-2 tablespoons at a time.
  22. When all of the butter is combined, increase the mixer speed to medium-high.
  23. Beat until the frosting looks light and fluffy.
  24. Mix in the 1 teaspoon strawberry extract, 1/2 teaspoon orange extract, 1/4 teaspoon lime extract, and a pinch of fine sea salt.
  25. Split the buttercream into 3 separate bowls.
  26. Color one bowl pastel green with Americolor Gel food coloring.
  27. Color another bowl pastel pink with Americolor Gel food coloring.
  28. Color the last bowl pastel orange with Americolor Gel food coloring.
  29. Fill a piping bag with each colored frosting.
  30. Place all three filled piping bags into one large piping bag fitted with an open star tip.
  31. Frost the top of each cooled cupcake.
  32. Decorate with sprinkles.

Notes

Ensure all cold ingredients for the cupcakes are at room temperature.
For the buttercream, butter should be cool room temp, not too soft.
Don’t overmix your cupcake batter for a tender crumb.
When making Swiss meringue, ensure sugar is fully dissolved and meringue is cool before adding butter.

Find it online: https://homecookstudio.com/rainbow-sherbet-cupcakes/