Neon Swirl Cupcakes

I tend to bake for most of my friends' birthdays. I wanted to make one of my best friend's, Hailey something cool but different. I asked her what her favorite cupcake flavor and icing was, which she told me was white cake and milk chocolate frosting.  I thought outside of the box when making these and decided to use neon color food coloring and pearl sprinkles to turn a plain recipe into something colorful and visually appealing. 

Neon Swirl Cupcakes: A Twist on Martha Stewart's White (Cup)Cake 

Yield: 3 Dozen (or 2 Dozen Cupcakes and 2 Dozen mini Cupcakes)

Ingredients:
4 1/2 cups sifted cake flour (not self-rising)
2 tablespoons baking powder
3/4 teaspoon salt
1-1/2 cups milk
1 tablespoon pure vanilla extract
1 cup plus 2 table spoons (2-1/4 sticks) unsalted butter, softened
2-1/4 cups sugar
7 large egg whites


Materials:
Muffin tin
Cupcake liners
Large mixing bowl
Medium mixing bowl
Spatula
Measuring cups/spoons
Electric Mixer
Sifter
Toothpick 
Neon Food Coloring
4 small bowls (for different color food coloring)


1. Preheat oven to 350 °F.  Line cupcake or muffin tins with papers; set aside.  Into a medium bowl, sift together cake flour, baking powder, and salt.  Combine milk and vanilla in a glass measuring cup.

2. Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat until pale and creamy.  With mixer on medium speed, gradually add sugar in a steady stream; continue beating until light and fluffy, about 3 minutes. Reduce speed to low.

3. Add flour mixture to butter mixture in three batches, alternating with the milk mixture and starting and ending with the flour.  Do not overbeat.

4. In a clean bowl of electric mixer fitted with the whisk attachment (I used a large bowl and a hand held mixer), beat egg whites on medium-high speed until stiff peaks form.  Fold one-third of the whites into flour mixture to lighten.  Fold in remaining egg whites in two batches, being careful not to deflate the whites.

5. Divide the batter into 4 bowls (or containers).  Add neon food coloring to each container.  Then put some of each colored batter in each cupcake wrapper. Swirl with a toothpick.

6. Pour batter into prepared tins, filling cups to about 1/2 inch from the tops. Bake until a cake tester inserted near the centers comes out clean and the tops spring back when pressed lightly in the center, 18 to 20 minutes.  Remove from oven; let cool completely before icing or storing. 
**I cooked my mini cupcakes for about 6-8 minutes**

Milk Chocolate Frosting

Ingredients:

3-1/2 ounces milk chocolate

3 ounces semi-sweet chocolate 

2 cups confectioners' sugar, sifted

1/4  cup milk

1/4 (1/2 stick) unsalted butter, softened

2 teaspoons pure vanilla extract

1/4 teaspoon salt

Materials:

Saucepan

Stainless steel mixing bowl (to put chocolate in over the saucepan filled with water)

Electric mixer

Spoon/offset spatula
Pearl Sprinkles
Ziploc Bag or Frosting bag

Put the chocolate in a medium heatproof bowl.  Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water.

Stir the chocolate occasionally until melted & smooth (alternatively, put the chocolate in a medium microwave safe bowl. Melt at 50% power in the microwave until soft, about minute.  Stir & continue heat until completely melted, about 1 to 2 minutes more).

Add the confectioner's sugar, milk, butter, vanilla extract, & salt and beat with an electric mixer until smooth & creamy.  

For the Cupcake Bottoms: Divide icing evenly between cupcakes & swirl with the back of a spoon or an offset spatula.

For the Mini Cupcake Toppers: Fill a Ziploc bag with frosting, and cut one of the corner of the bag. Swirl frosting around in a circular motion. Top with Pearl Sprinkles. Use a half of a toothpick to attach the mini cupcake to the larger cupcake bottom.