Tricolor Cupcakes

Wish you all a very happy Independence day!! Cupcakes are favorite of all the kids so sharing this tricolor cupcake recipe to celebrate the Indian Independence day. The three different types of cupcakes are made with carrot, vanilla and green tea to get the color. Baking and decorating cakes are in itself is an art. To bake a perfect moist cake you need to have right ingredient and perfect baking time. I am an amateur in baking and has been practicing to bake a good cake. Decoration is very challenging job however there are aids available to get it done though needs practice. I used Russing piping kit specifically to decorate these cupcakes with rose flowers shape. I have also used homemade buttercream frosting for decoration. Enjoy your Independence day celebration with tricolor cupcakes and share with your friends too.Tricolor Cupcakes_32

Tricolor Cupcakes
Print Recipe
Servings Prep Time
40 Cupcakes 20 Minutes
Cook Time
60 Minutes
Servings Prep Time
40 Cupcakes 20 Minutes
Cook Time
60 Minutes
Tricolor Cupcakes
Print Recipe
Servings Prep Time
40 Cupcakes 20 Minutes
Cook Time
60 Minutes
Servings Prep Time
40 Cupcakes 20 Minutes
Cook Time
60 Minutes
Ingredients
For Carrot Cupcakes
For Vanilla Cupcakes
For Green tea Cupcakes
Instructions
For Vanilla Cupcakes
  1. Pre-heat the oven at 350 degree F at baking mode. Line the cupcake mold with cupcake liner. keep it aside. In a mixing bowl, sift the cake flour, baking soda, baking powder and salt.
  2. In another mixing bowl, beat the butter, vanilla extract and sugar until light & fluffy using hand mixer at low setting. Add two eggs and beat it again till eggs and butter gets mixed nicely.
  3. Add one third of the flour and one third of the butter milk into a bowl and beat it using blender at medium speed. Now add another one third of flour and butter milk and blend it again same for remaining four and butter milk. Scrape down the sides and bottom of the bowl and mix well. Do not over-mix the batter.
  4. Fill one-one scoop cupcake batter in lined cupcake mold using ice-cream scoop evenly.
  5. Place the tray in to preheated oven at middle rack and bake for 15-20 minutes. After 15 minutes insert the toothpick in center of the cupcake and check if comes out clean, if not bake it for another 1-2 minutes. Remove the cupcakes from mold and let it cool down. Store in a air tight container to avoid it getting dry.
For Carrot Cupcakes
  1. While baking the vanilla cupcake, prepare for the other cupcakes batter and pour them in the cupcake mold. Line the cupcake mold with cupcake liner. Keep it aside. To make carrot cupcakes, sift the flour, cinnamon powder, baking soda, baking powder and salt in a bowl.
  2. Beat the butter and sugar in mixing bowl till light & fluffy using hand blander at low setting. Add eggs and beat till eggs and butter gets mixed nicely. Add grated carrot, food color (optional), vanilla extract and beat it again.
  3. Add one third of the flour and one third of the butter milk into a bowl and beat it using blender at medium speed. Now add another one third of flour and butter milk and blend it again same for remaining four and butter milk. Scrape down the sides and bottom of the bowl and mix well.
  4. Don't over mix cupcake batter.
  5. Fill one-one scoop cupcake batter in to lined cupcake mold using ice cream scoop evenly.
  6. Place the tray in to preheated oven at middle rack and bake for 15-20 minutes. After 15 minutes insert the toothpick in center of the cupcake and check if comes out clean, if not bake it for another 1-2 minutes. Remove the cupcakes from mold and let it cool down. Store in a air tight container to avoid it getting dry.
For Green tea Cupcakes
  1. Line the cupcake mold with cupcake liner. keep aside. Sift the cake flour, salt, baking soda, baking powder and matcha green tea powder. Keep it aside.
  2. Beat the butter and sugar till light & fluffy. Add eggs and beat it again at low speed till butter and eggs combined.
  3. Add one third of the flour and one third of the butter milk into a bowl and beat it using blender at medium speed. Now add another one third of flour and butter milk and blend it again same for remaining four and butter milk. Scrape down the sides and bottom of the bowl and mix well. Don't over mix cupcake batter.
  4. Fill the lined cupcake mold with cupcake batter using ice cream scoop.
  5. Place the tray in to preheated oven at middle rack and bake for 15-20 minutes. After 15 minutes insert the toothpick in center of the cupcake and check if comes out clean, if not bake it for another 1-2 minutes. Remove the cupcakes from mold and let it cool down. Store in a air tight container to avoid it getting dry.
  6. Tricolor cupcakes are ready in three different flavors.
  7. To decorate the cupcakes, I have used Russian piping tip. You can use any kid of tip.
  8. Take buttercream frosting in three different bowl. Add orange color and green color seperately in two different bowl and mix. Fill the three piping bag with colored frosting. Fill some green frosting in other bag with leaf tip to make leaves on the flowers.
  9. Practice making frosting flowers on silicon mat or any plastic bag first before making it on cupcakes directly. Once you have some practice, then use it on cupcakes.
  10. To make flower, piping needs to be done like a drop. Apply some frosting on the cupcakes so that the flower piping would stick on it. Place the tip in center from the cupcake surface. Squeeze the bag until you build a nice base. Then pull the bag straight up and gently pull away. Make a little leave petal between flowers using leave tip.
  11. Decorate all the cupcakes with different color and with your favorite flower tip.
  12. Beautiful Tricolor in cupcakes are ready to be served.
  13. Celebrate Independence day with gorgeous & delicious cupcakes.
Recipe Notes

Tips for baking cupcakes:

  1. Butter, eggs, milk should be at room temperature.
  2. Don't over mix batter.
  3. Use scoop to fill the batter so it will bake evenly in the same time.
  4. Preheat the oven before baking.
  5. After cooling down the cupcakes, cover with clear wrap or keep in airtight container to avoid dryness.
  6. Fill the cupcake batter only 3/4 part.
  7. Don't over bake otherwise cake or cupcakes gets dry and would start crumbling.
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