Hope your week is off to a good start. This post is CHAPTER 5 of our Prep School Party mini-series: “How to Host an Ombré First Birthday Party.” Today we are covering the other birthday party must-have baked good: cupcakes!
There are many pictures online of ombre cupcakes but, as I said in this previous post, I’m still a baking novice. So I opted for ombré layers on the inside of the cupcake, and icing in 3 different colors but only 1 icing color per cupcake. I didn’t want the cupcakes to look too busy. I displayed them on a cupcake stand and the different tiers on the stand still achieved the ombré look.
Muffin baking pan
Melon baller or ice cream scoop
Be sure to measure the size of the openings in the cupcake stand and the cupcake/muffin wrappers you use. My stand was made for jumbo cupcakes, so my normal sized cupcakes were a little small, but it still looked nice.
White cake mix
Food coloring (e.g. Wilton’s gel colors)
(3) large eggs
1/3 cup vegetable oil
1 1/3 cups water
Pre-heat oven to 350 degrees Fahrenheit. Follow the directions for mixing your wet and dry cake ingredients. Separate the cake batter into 3 mixing bowls of the same size (or use a measuring cup). Into each bowl, add food coloring 1 drop at a time – you can always add more – until you’ve achieved the desired shade.
Prepare your muffin pan by placing your cupcake liners. Using a melon baller or ice cream scoop, add your darkest shade to the cupcake liner first. Once that’s finished, quickly add the middle shade of cake batter to all the liners, then the top layer (lightest shade). Add batter one layer at a time. Add each layer quickly to prevent the batter from having time to mix with the layer below.
Pop your muffin pan into the pre-heated oven immediately after finishing the last layer. Bake per the instructions on the box. The cupcakes are finished when you insert a toothpick into the center and it comes out clean. Remove them from oven and allow them to continue to cool in the pan for 10 more minutes. Then remove them from the muffin pan and allow them to cool completely.
While your cupcakes are baking, make your buttercream frosting with this buttercream frosting recipe from a previous post. Separate the icing into 3 different equal sized bowls and add food coloring until you’ve achieved the desired shade. Set aside and allow to come to room temperature.
Once the cupcakes have cooled completely, ice the cupcake tops as you like, such as with a pastry bag and a decorating tip. If you don’t have these, you can easily scoop each icing color into a ziploc bag and cut the corner off (small cut first! you can always cut off more) and squeeze it from the ziploc bag. Ice each cupcake with one color and arrange according to shade.
Like with my other recipes and tutorials, download the PDF instructions in the link below so you’re not getting butter and cake mix all over your pretty iPhone case 🙂
Download Recipe: How to Make Ombre Layered Cupcakes
Let’s Be Social