After watching all episodes of the Comic Relief Great British Bake Off back to back, let's just say I had a few of those "oh, I could totally bake that" moments.
Abbey Clancy eat your heart out. I've only gone and surprised myself by baking a 'Jelly Belly special' version of her rainbow sponge cupcake idea. They look truly delightful, and were such a joy to cut into. Ok, they caused a few tantrums in the kitchen but for my first go, I think they turned out pretty cool.
The secret to achieving such strong colours in a rainbow sponge?
I did my research for this:
Don't opt for natural food colouring. Colours turn brown in the oven. Instead, go for artificial colouring gels or pastes and go wild. I bought these from Amazon, they worked a treat.
Don't forget to stop by Jelly Belly's website and marvel at the truly incredible flavours they have to offer - it's unimaginable. Strawberry cheesecake is by far my fave. You might notice how there's none in the images. They didn't last long enough.
On to the recipe!
Makes 6 cupcakes
1/4 cup softened butter
1/3 cup caster sugar
2 medium eggs
1 tsp vanilla extract
1 cup plain flour
1 tsp baking powder
Pinch of salt
1/4 cup of milk
Food colouring of your choice
350g Royal Icing
1tsp vanilla extract
As many Jelly Belly beans as you can handle :)
1. In a large bowl, combine the butter and sugar until it's fluffy and kinda lump free.
2. Mix in the eggs one at a time.
3. Add in the vanilla extract & stir.
4. In a separate bowl, sift together the flour and baking soda, and add a pinch of salt. Combine well.
5. Gradually add the milk and flour to the wet mixture, add the flour first and mix, add some of the milk and mix, and take it in turns until it's all well combined and you're left with a smooth batter.
6. Now preheat your oven to 180 C (Fan oven) a little higher for a normal oven.
7. Next, separate the batter into 4 bowls (or however many for the number of colours you're adding to the sponge).
8. Add a trace of your food colourings to each bowl and mix well until you get a strong colour in the batter. Add more food colouring if you think the colour needs to be stronger.
9. Place a small amount of each colour batter into silicon or oven proof cupcake cases. Layer the colours taking extra care not to mix them.
10. Pop in the oven for 18-20mins
11. Allow to cool thoroughly before icing
1. In a big bowl cream together 350g of royal icing and add a teaspoon of vanilla extract for flavour.
2. Try to mix your icing well so that it eventually has soft peaks when you lift away the spoon. If it's too runny, add more icing sugar, if it's too stiff add water.
3. Pop your icing into a bag and pipe away!
4. Finish the cupcake by topping with Jelly Belly beans in your favourite flavours. Mojito jelly belly, anyone?
Oh but wait, what's this? You want to try making your own Jelly Belly cupcakes?
Good job the wonderful folks at Jelly Belly would like to give one of my readers a.... wait for it.... 400G JAR of their Jewel Collection. That's 400g of pure love right there.
Only open to those with a sweet tooth as big as mine. Enter below and good luck!
The very lucky winner will be chosen at random on the 31st March 2015 12am.
To enter, you must follow my blog via Bloglovin & follow @JellyBellyUK on twitter. A winner will be drawn and I will check for proof of entry. If that person has entered without following or liking I will choose another winner and email you directly to arrange delivery.