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Chromatica Cupcakes

by Nick Makrides
Published: Last Updated on

These gorgeous rainbow jewel ‘Chromatica cupcakes’ are topped with a Japanese candy called Kohakutou. They’re agar agar jellies which when left to dry for 3 days, go frosty and crunchy on the outside, so yum and so easy to make!

 

Colourful banana flavoured vanilla cupcakes topped with buttercream frosting covered in sprinkles with crispy on the outside, jelly on the inside, colourful Japanese agar agar candy.

Chromatica Cupcakes

Chromatica Cupcakes

Colourful banana flavoured vanilla cupcakes topped with buttercream frosting covered in sprinkles with crispy on the outside, jelly on the inside, colourful Japanese agar agar candy.

Serves 20

5 from 2 votes
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Prep: 2 hours
Cook: 55 minutes
Total: 2 hours 55 minutes
Course: Dessert
Cuisine: American
Calories: 355kcal

Ingredients

Cupcakes

  • 3 1/2 cups (430 g) all-purpose flour
  • 1 1/4 cups (265 g) caster sugar superfine
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 large (2 large) eggs
  • 1 1/2 cups (375 ml) whole milk
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract vanilla bean paste
  • 1 tsp (1 tsp) banana flavouring
  • 2 drops (2 drops) purple food gel
  • 2 drops (2 drops) green food gel
  • 2 drops (2 drops) pink food gel
  • 6 drops (6 drops) white food gel

Kohakutou

  • 15 g (15 g) Agar-agar
  • 1 1/2 cups (400 ml) water
  • 3 1/4 cups (680 g) sugar
  • 2 drops (2 drops) pink food gel
  • 2 drops (2 drops) green food gel
  • 2 drops (2 drops) orange food gel
  • 2 drops (2 drops) purple food gel

Frosting

  • 1 batch (1 batch) American buttercream frosting or Swiss meringue buttercream frosting
  • 1 tsp (1 tsp) banana flavouring
  • 4 drops (4 drops) purple food gel
  • 4 drops (4 drops) pink food gel

Decorations

  • 1 cup (250 g) rainbow sprinkles

Learn How To Make it! [VIDEO]


Instructions

Kohakutou

  • Add the water and agar agar powder to a medium size saucepan and bring to a gentle boil while storing. Add the sugar and continue storing until fully dissolved. Add the banana flavouring and mix until combined.
  • Split the mixture in half. Split one half into 4 bowls. Colour each one using the food gel colours posted in the ingredients.
  • Lightly spray and wipe down a rectangle container with oil spray. Pour the clear mixture into the container, the. Pour the coloured mixtures I’m and swirl around using a toothpick. Chill in the fridge for a hour before taking out. Slice into bra long ways and then use a sharp knife to cut into jewel shapes.
  • Place on a baking tray lined with plastic wrap and allow to dry for 3 days. The jewels will go frosty and crunchy on the outside. You’ll want to have different sized jewels.

Cupcakes

  • Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
  • Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  • Add the eggs, milk, oil, yoghurt and vanilla and banana flavouring and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. It’s at this point that you can add any flavourings or food-gel colourings to the batter.
  • Add each coloured batter into a piping bag and pipe each colour into each cupcake liner, alternating between each one until you’ve filled them up just over ¾ of the way.
  • Bake for 45 minutes. Once baked, allow to cool down completely.

Frosting

  • To prepare the frosting, add banana flavouring, pink and purple food gel and mix until well combined.

Assembly

  • Fit the end of a piping bag with a large round tip and pipe a bulb on top of each cupcake. Cover the frosting in sprinkles and then finish by sticking the jewels into the frosting.

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 355kcal
Carbonhydrates: 60g
Protein: 4g
Fat: 12g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 33mg
Sodium: 150mg
Potassium : 63mg
Fiber: 1g
Sugar : 42g
Vitamin A: 198IU
Vitamin C: 0.1mg
Calcium: 76mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

 

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1 comment

Suzanne July 26, 2021 - 4:24 pm

5 stars
Looks beautiful definitely going to give this a try!

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