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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
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DANCING QUEEN CUPCAKES
Makes 14
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
2 tsp strawberries and cream essence (or any flavour of your chooising)
To make the colours for the frosting and batter you’ll need the following food gel colours:
RED – 2 drops red red food gel + 2 drops deep pink food gel
PINK – 2 drops deep pink food gel
ORANGE – 2 drops orange food gel + 1 drop yellow food gel
YELLOW – 3 drops yellow food gel
GREEN – 2 drops teal food gel + 1 drop yellow food gel (optional)
BLUE – 1 drop sky blue food gel
PURPLE – 2 drops deep purple food gel + 2 drops deep pink food gel
Frosting
1 batch Swiss meringue buttercream frosting
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DANCING QUEEN **RAINBOW** CUPCAKES - The Scran Line |
| 5,611 Likes | 5,611 Dislikes |
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| How-to & Style | Upload TimePublished on 11 Oct 2017 |
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