Tricolour cupcakes resemble the Indian flag, aka the Tiranga. We all know there are three colours viz saffron, white & green in our national flag.
The same colours we will integrate into our cupcakes. The idea is to celebrate the national festival & the spirit of freedom. Before we begin making our tricolour cupcakes let’s discuss the basic structure.
The Structure of Tricolour Cupcakes
To make these cupcakes, we need to make the base first. It’s green in colour. In short, the cupcake will be completely green. For white & saffron colours, we will use buttercream frosting.
What we will do is turn white buttercream into saffron. Doing this will give us the national flag colours. Once everything is in place, we will assemble green cupcakes with white & saffron frosting.
That’s how we will make our tricolour cupcakes.
Now that we know how to integrate & assemble tricolours let’s begin making it. We will start with the ingredients.
Tricolour Cupcakes Ingredients
Making these cupcakes includes a series of processes. Hence, to make the job easy, we will discuss items based on the process. Here we go.
For Green Cupcakes
- Oil – Regular cooking oil we need. Butter could be an excellent replacement here.
- Sugar Powder – Grind sugar granules to a fine powder. Whole sugar won’t melt. Hence, use sugar powder only.
- Curd – It’s the substitute for eggs to make eggless tricolour cupcakes. Use two whole eggs to make cupcakes using eggs.
- All-Purpose Flour – This is our base ingredient. Use regular all-purpose flour.
- Baking Powder – Quality baking powder makes the job easy. Moreover, it prevents cupcakes from being dense.
- Baking Soda – Similar to baking powder, soda is a leavening agent. It gives a nice rise to the cupcakes.
- Vanilla Essence – Essence improves the overall taste & aroma. Don’t skip. Watch out for the quantity.
- Food Colour (Green) – Liquid gel colour is an ideal choice. You can easily measure how many drops go in there.
Grease your cupcake liners with cooking oil or butter. Just don’t over-grease them.
For White & Saffron Buttercream Frosting
- Butter – Unsalted butter is preferable. Even salted butter won’t make a huge difference. Yet unsalted butter is ideal.
- Whip Cream – Any branded whip cream will do. Amul heavy cream is not whipping cream. Remember this.
- Sugar Powder – Sugar powder easily incorporates into the mixture. Hence, we recommend it.
- Corn Flour Slurry – The cornflour slurry gives stability to your frosting. However, it is entirely optional. You can skip.
- Food Colour – We need yellow & orange food colours to make the saffron colour.
The tricolour cupcakes ingredient list ends here. So let’s begin making & baking it.
Making Tricolour Cupcakes at Home
Tricolour cupcakes are a dessert that falls under the baking section. There are few steps we need to perform & the outcome is enticing. We will bake our cupcakes first &, after that, make our buttercream frosting.
Baking Green Cupcakes
Melt sugar completely using oil & curd. Since we are making eggless tricolour cupcakes, we will use curd instead of eggs. If you want to replace curd, then use the following measurement.
One egg = 1/4 cup curd (60 grams approximately)
When sugar melts, sieve dry ingredients using a strainer. Mix gently; otherwise, the air pockets will destroy & your cupcakes will be dense. Finally, add green food colour & gently fold the batter.
We are using 22liter & 2200 watt Bajaj OTG to bake our cupcakes. The timing & temperatures are as follows:
- Preheat: 10 mins at 160°C.
- Bake: 12 mins at 160°C.
Our OTG is compact. Thus the ideal baking time & temperature is 10 to 12 minutes. Your’s might differ.
Once cupcakes are baked, insert a toothpick or wooden stick in the centre. If they come out clean, the cupcakes are appropriately baked. Keep them aside.
A perfect buttercream frosting depends on how well you beat the butter. In other words, your frosting must be light & fluffy. To achieve this consistency, you must beat the butter till it is pale white; when done, mix whip cream & beat again till it is medium thick.
Add sugar powder in batches. Beat the mixture till you get soft peaks. Stop once soft peaks are visible. If you continue beating the cream, it will curdle and lose its texture. Now divide the frosting into equal parts. Keep the white frosting aside. It’s time to colour the other half portion.
Making Saffron Buttercream Frosting
Take the other half portion of your white frosting. Add lemon yellow & orange food colour in equal proportion. Beat till you get the desired saffron tint. For best results, use gel food colour. If your saffron colour is light, then add a few drops of lemon yellow + orange.
Remember, if you need to put a lot of food colour in the frosting, your food colour is substandard. That’s why gel food colours are a better choice.
Piping Your Cupcakes
Fill white & saffron frostings in separate piping bags. Use star nozzle to layer white & saffron frostings. Make sure saffron is on the top. Okay, now piping needs a lot of practice.
Hence, if you are not comfortable doing it, then skip. Instead, use a spatula or butter knife to layer white & then saffron frosting on the cupcake. That’s easy.
There are a ton of buttercream piping videos on Youtube. Watch them in case you are interested in learning how to pipe buttercream frosting.
Finally, your tricolour cupcakes are ready. It’s time for some quick tips.
Why Add Corn Flour Slurry in Buttercream Frosting?
Corn flour slurry stabilises your buttercream frosting. The question is why do we need to add cornflour or the slurry in the frosting? Why? The necessity to add cornflour slurry in buttercream frosting is deeply rooted in the hot Indian climate. Yeah, that’s true.
First, understand this, we are making frosting using butter. The problem with butter is it starts melting as soon as it is exposed to room temperature. That’s a challenge we will face while making buttercream frosting.
The reason is the hot & humid temperature. Given these points, the frosting won’t hold the shape & will meltdown. I have experienced it.
Hence, we need something that can stabilise our frosting. The vegan option that we have on hand is cornflour. Mix 1 tbsp cornflour powder in warm water, mix & keep it aside.
Your cornflour slurry is ready. Either pour it all at once or gradually mix while beating the cream. Stir the slurry properly before adding it to the cream. It is because the cornflour will settle at the bottom.
How to Make Highly Stable Buttercream Frosting without Corn Flour?
This might interest you.
Making buttercream frosting is easy. But making a stable buttercream frosting is a tough job especially in hot climates. Having this in mind, we have a number of ways to do it. Refer to them below.
Use Vegetable Shortening
Vegetable shortening has a high amount of fat content. Hence, combine veg shortening with butter & beat them together. This will not only make the frosting stable it will also give you sharp curves & edges while cake decoration. The best example is making a rosette using a nozzle.
Not to mention that vegetable shortening is available on Amazon India. On top of it, you can make the same at home too. Follow the instruction in this youtube video.
Add Fruit Jam
Okay, this is my personal experience. I add 1 to 2 tbsp strawberry jam to my buttercream frosting. Jam contains a thickening agent. When you add jam it thickens your frosting too.
The only side effect is it turns your white buttercream frosting into baby pink or light yellow. It is because fruit jams are either red or yellow in colour.
However, it won’t affect you if you are adding food colours. The gel food colours will easily overpower the soft baby pink or yellow colours from fruit jams.
I like adding strawberry jam to my buttercream frosting because it adds sweetness. Moreover, it adds a soft baby pink colour. This way I don’t need to add & eat extra food colours. Above all, it stabilizes my frosting.
All in all, it’s a safe method to achieve a highly stable buttercream frosting for cakes or cupcakes.
Tips to Make Perfect Tricolour Cupcakes & Buttercream Frosting
- Read this recipe post thoroughly before beginning.
- Whisk the oil & sugar powder properly to incorporate enough air. Use a beater.
- Don’t beat the cupcake batter using an electric beater. The air pockets will destroy.
- Collect & measure all the items first. Don’t run for ingredients once you begin.
- Always use branded gel food colours. For instance, Wilton gel colours are the best.
- Refer to your oven or OTG manual for correct time & temperature settings.
- Use cold & solid butter to make buttercream frosting.
- Chill whip cream before using it.
- If your whip cream is loose, then add 1 tbsp jam that has thicker in it. It will stabilise your cream.
- Wear gloves while piping, or else the frosting will start melting because of heat in the hands.
- Hold piping bag precisely at 90 degrees above the cupcake for better shapes.
- Use open or close star nozzle to make rosettes on cupcakes.
- If available, use a coupler to change nozzles easily to draw different shapes on cupcakes.