Balloon Cupcakes

In collaboration with the Affordable Art Fair I'm drawing dessert inspiration from art.
Balloon Cupcakes

I’m so excited to collaborate with the Affordable Art Fair and create art inspired desserts! These balloon cupcakes are my interpretation of Kimberly Genevieve’s photograph, Untitled.

ARTSTAR_Kimberly Genevieve_Untitledimage courtesy of ArtStar

The image is bright and celebratory so I created cupcakes to match! I used a browned butter vanilla cake you can find my recipe here. Feel free to use any kind of cake you like as long as it is light in color.

  1. Decide how many balloon colors you want, I made 5 but any number is fine. I recommend using about 1/3-1/2 cup of cake batter per color. Place the batter you plan to color in their own bowls.  Mix a few drops of food coloring in.
  2. Bake each batter individually in its own cake pan or a large sheet pan.
  3. Once your cakes have completely cooled, use a rounded cookie cutter to cut out some mini-balloons.
  4. Freeze the balloons for at least 30 minutes and ideally over an hour.
  5. Spoon a bit of cake batter into each cupcake mold and drop in a mix of frozen mini balloons over the batter. Completely cover with batter so the balloons are no longer visible.
  6. Bake the cupcakes. Since we’ve added cold pieces of cake in with the batter add about 5 minutes to the recommended baking time.
  7. Once the cupcakes have cooled, flip them over and slice off the rounded top of each cake, creating a flat bottom the cake can sit on.
  8. Decorate! Frost the cupcakes.  For added balloon decorations use gum paste. I used white gum paste and added food coloring the achieve the desires shades. Roll out the gum paste and use a balloon cookie cutter to cut balloons out of the gum paste. Top the frosted cupcakes with the balloons.