Cupcake Tower

Ingredients

• 4 eggs
• 150 g sugar
• 150 g flour
• 1 tsp Baking powder
• 300 g flour
• 50 g cornstarch
• 2 tsp Baking powder
• 2 Eggs
• 150 g cane sugar
• a pinch salt
• 150 g melted butter
• 2 tbsp vanilla sugar
• 300 g sour cream
• 400 g softened butter
• 200 g plain cream cheese
• 4 tbsp powdered sugar
• 1 tbsp Lemon Juice
• violet food coloring
• sugar candies (optional)
• various colored food coloring

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Grease and flour the bottom of a springform pan.

2. 2.

   Separate the eggs. Beat the egg whites with 3 tbsp cold water until stiff peaks form. Gradually fold in the sugar. Sift together the flour and baking powder. Gently stir the yolks into the whites, then fold in the sifted flour mixture. Pour the batter into the prepared pan, smooth the top, and bake for 35 minutes or until a toothpick comes out clean.

3. 3.

   Remove the cake from the oven and cool on a wire rack. Line six standard-size muffin tins with paper liners and ten mini-muffin tins with paper liners. In a bowl combine flour and cornstarch with baking powder. Beat eggs in another bowl, then add sugar, salt, butter, and vanilla sugar. Mix well, stir in sour cream, and fold in the dry mixture. Divide the batter between the tins and bake at the same temperature for 20–25 minutes.

4. 4.

   For the buttercream, beat softened butter until light and fluffy with a hand mixer. Add cream cheese, powdered sugar, and lemon juice; mix until smooth. Split the mixture: color half with violet food coloring and use to coat the cake base. Decorate the edges with sugar candies. Color the remaining buttercream with various hues (as desired) and spread over the cupcakes. Garnish each cupcake with colored sugar candies. Arrange the cupcakes on the cake base and serve with lit birthday candles.