It was election night in France last Sunday with some friends. Unable to resist the urge to make cupcakes, I take this opportunity to dress for the occasion with colors that day citizen. I prepare some blue lights and other, white or red. I insist on coloring, I do not want the flag is pale air. The evening begins, I warn but perhaps not strong enough that given the state of my hands when icings, it is possible that the cupcakes blue and red color a little mouth. Nobody really paid attention to my remark, everyone is too busy to listen to political insult. This is where it gets funny! I give the remaining cupcakes to our host who had the brilliant idea of bringing them to the office! I'll let you guess the rest… A colleague of hers had to go to a meeting with blue lips… ;-)

The title is a quote from Nelly (fan facebook de Fashion Cooking), following the publication of a photo of the famous cupcakes on the page and that made me laugh! I continue my vanilla cupcakes (these are really my favorite) this time with a recipe inspired this time by Hummingbird Bakery (kind of equivalent of London Magnolia Bakery).

Cupcakes électoraux (vanilla cupcakes, tricolor glaze)

According to a recipe by Hummingbird Bakery

Prep: 20mins + 30minutes for the icing
Cooking: 20-25mins

Serves 12 to 15 cupcakes

- 240g plain flour
- 280g powdered sugar
- 1 tablespoon of baking powder
- a pinch of salt
- 80g unsalted butter, at room temperature
- 240ml of whole milk
- 2 eggs
- 1 tablespoon vanilla extract

Icing
- 250g icing sugar, subdued
- 80g unsalted butter, at room temperature
-25ml of whole milk
- few drops of vanilla extract

Prepare the cupcakes: Preheat oven to 170 degrees and place paper liners in a muffin tin plate.

With the help of a mixer or an electric mixer, battre the flour, sugar, yeast, salt and butter at low speed until the mixture forms a kind of crumbs. Gradually pour, half the milk into the mixture and beat at medium speed until completely incorporated.

Whisk eggs, vanilla extract and remaining milk in a separate bowl for a few seconds, then pour in the preparation and continue beating until mixture is smooth (successful integration of elements pasted on the walls of the bowl the mixture by dropping a rubber spatula). Do not overmix.

Pour the mixture into the paper trays and fill them up 2/3. Bake at 170 ° for 20 half-height 25mn, or until the cupcakes begin to brown and the surface inflates herself when pressed. A toothpick inserted in the center should come out clean.

Cool cupcakes in their molds for 15 minutes before putting them on a grid. Let them cool completely before adding the frosting.

Prepare the vanilla frosting: With the help of a mixer or an electric mixer, beat sugar and butter together at low speed until mixture is smooth and takes a sandy consistency.

Combine milk and vanilla in separate bowl, then add to butter mixture by pouring a few tablespoons at a time.

Once all the milk has been incorporated, increase the mixer speed and continue beating for at least 5 minutes until the frosting becomes light and air. More frosting is beaten, more it will be soft and light.

Once the cakes cooled, using a tablespoon, a spatula or a pastry bag, spread the frosting on the cupcakes. Sprinkle with decorations (optional). Let the glaze dry for an hour in the open air before tasting.

These cupcakes are preserved 5 days in the refrigerator in an airtight. Ditto for the frosting if you don't use it immediately.

Place the frosting on the electoral cupcakes:
- Divide the vanilla frosting into three equal parts in 3 different bowls. Add dye (en gel) one of the bowls in red and blue in another bowls. Mix gently to obtain a uniform color without messing the airy texture of frosting.
- Unicolor Cupcakes: Frost cupcakes with some white icing and sprinkle with blue and red sugar. Do the same with red icing and blue icing.
- Three-coloured Cupcakes: Spread a layer of fine blue icing all over the cupcake and then make a slightly thicker layer of white to 1cm from the edge (without spreading it too) and finally a large teaspoon of red frosting. Then smooth the 3 icings using a spatula or a knife (Straight Edge) inclined 45 ° on top of the cupcakes and turn over a complete revolution.

Be careful with the blue and red dyes: a high concentration will give a much deeper colored glaze but may color the mouth of the tasters!

With this recipe, I won the contest recipe contests of’Atelier des Chefs, Special Elections.