Rainbow Cupcakes with Orange Cream Cheese Frosting

I went to shop on Tuesday morning to buy some ready made bottled custard, just in case mine wasn’t turned out as I expected. I was intended to make choux pastry (also known as Kue Sus in Indonesia) for my boy afternoon tea gathering in his kindy. Having no experience in making choux pastry before plus I was kind of in a hurry since the party was at 2 PM and it was 11 AM already, I messed up the whole two batches of choux pastry. The mixture was just too runny. I tried to rescue them by adding extra plain flour, but still I had no luck. I tried to bake them anyway, and they were flat like a pancake. Later I discovered, I added the eggs too soon to the hot mixture. Gosh what an effort, went to the supermarket for bottled custard which I didn’t use anyway.

I started to panic since I haven’t really think of plan B. I started surfing the web and was thinking that cupcake would be a brilliant idea since it was easy to make and I had a very small little tiny chance of getting failed. So, there you go, I decided to make rainbow cupcakes which are just perfect for kids.

That was my first gathering at my toddler’s kindy and I had no idea what the kindy expects mums to bring and what other mums usually bring to this kind of gathering. Little that I know of, other mums just brought ready packed chips, grapes, fruits, crackers, ready packed cakes from grocery stores (no offense to other mums, maybe I just love getting my kitchen busy and steamy). I realized that all my panicking was for nothing. Anyway, if there is another similar gathering, I will still doing the same thing, making a home-made stuff.

Ingredients for Orange Cupcakes

Recipe adapted from http://iheartcuppycakes.com/2009/04/12/taste-the-rainbow/

• 2 1/2 cups AP flour
• 3 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup sugar (I use 200 gr instead)
• 12 tbsp/1 1/2 stick butter, room temperature (I use 170 gr of butter)
• 2 large eggs + 2 egg whites, room temperatue
• 2 tsp vanilla extract
• 1 cup milk

Ingredients for Lemon Cello Orange Cream Cheese Frosting

Recipe adapted from http://www.mytartelette.com/2009/07/recipe-meyer-lemon-limoncello-cupcakes.html

• 60 gr unsalted butter, at room temperature (I use reduced salt butter)
• 120 gr cream cheese, at room temperature (I use Philadelphia)
  
• 1 tbsp lemon cello (I used 1/2 tbsp orange essence)
• 1 cup icing sugar (I used 1/3 cup )
  

Preparation time (duration): 45

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