It’s Independence Day in the Philippines today (June 12)!
These cupcakes were requested by my mom for a Filipino Independence Day party at work a few days ago. She also made the flag cupcake toppers too (about 40+ pieces of them)! I’ve never made this many cupcakes all by myself before (Matchachoco, where are you? lol), so I was pretty exhausted after all the baking and cleaning involved.
I was a little disappointed with how the frosting on the cupcakes turned out though. For some reason, the red food colouring turned out pink, and the blue food colouring gave me this baby blue tint, quite far from the solid red and blue colours of the Filipino flag. I still couldn’t figure out this frosting puzzle, despite using gel food colouring, which is pretty strong and concentrated compared to liquid food colouring. It seemed that the more I added food colouring, the frosting just turned into a bolder colour of pink and baby blue, but not a solid red or blue. Any advice? I also didn’t want to add more food colouring because it’s something I try not to use a lot of for baking (that’s why we’re on the look out for natural alternatives). Oh well, at least the swirl design turned out very colourful and festive 😛
As usual, I used this chocolate cupcake recipe as my go-to cake recipe with cooked frosting. Now I’ve used this cooked frosting recipe a couple of times already with success, but for some reason they turned out somewhat bland this time. I’m assuming it had something to do with the type of butter, the food coloring, or the type of vanilla extract I used. Despite that, the frosting turned out very light and fluffy, but stable at the same time. If done properly, this frosting should taste reminiscent of sweetened whipped cream (I once used vanilla bean paste to flavour the cooked frosting and someone commented that it tasted like the vanilla bean frappuccino from Starbucks). It is also not overly sweet like the regular homemade buttercream frosting, which is what I like about this frosting.
To get the swirled look: Divide frosting into 3 bowls. Tint one bowl of frosting with red food colouring, and tint the other with blue food colouring. Leave one bowl of the frosting with no food colouring. Using a piping bag with a 1M piping tip, fill 1/3 of the side of the piping bag with blue frosting, 1/3 with red frosting, and 1/3 with uncoloured frosting. Make sure that the different frosting colours remain separate in the piping bag. Before piping the frosting to the cupcakes, pipe frosting on a clean plate first as a trial. Usually, only one colour appears first. Pipe until all three colours appear. Once all three colours appear, pipe frosting to the cupcakes and sprinkle each cupcake with a generous amount of yellow sugar sprinkles.
Happy Independence Day!