Rainbow Bright Cupcakes Food

RAINBOW CUPCAKES

Steps:

• Mix the cake batter according to package directions.
• Evenly divide prepared batter into several different bowls. The amount of bowls will depend on the amount of colors you want for your cupcakes.
• Add a generous amount of gel food coloring to each bowl until you have a vibrant batter.
• I usually mix 7 bowls - red, orange, pink, yellow, green, blue, and purple.
• Line your muffin tin with paper cups and then begin spooning the colored batter into the cups.
• Add batter color by color, one tablespoon of red in each of the cups, then added a tablespoon of orange on top of the red, and so on until all colors were used. The colors will not "leak".
• Fill the cups approximately 2/3 full of batter.
• Bake as directed on the box.
• Allow the cupcakes to cool completely, and frost to your liking.
• I used whipped cream cheese frosting to give the cupcakes a "cloud" effect.

RAINBOW CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
• Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
• Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.

RAINBOW BRIGHT CUPCAKES

Steps:

• Preheat oven to 350 degrees F. In a stand or electric mixer, beat the cake mix, eggs, oil, water, sour cream and pudding on medium until well combined. Batter will be nice and thick.
• Divide batter evenly between 5 white or glass bowls. Drop 5 different colors of food coloring into each cake batter bowl until you reach your desired colors. Stir well.
• Spoon each color into paper lined cupcake tins until all are filled. Bake for 22-25 minutes or until cooked through. Remove and let cool completely. Frost with frosting of choice.

RAINBOW CUPCAKES

Steps:

• Cupcakes:.
• Grease muffin tins, or line with paper or silicone cupcake liners.
• Whisk flour, salt, baking powder & baking soda together.
• Whisk eggs, sugar, oil, buttermilk & vanilla together in a separate bowl.
• Add dry ingredients to wet ingredients & whisk to combine.
• Divide batter into 6 dishes, using 3/4 c batter per dish.
• Add colour to each of the dishes as follows, & stir well to mix.
• purple - 3 drops red food colour & 2 drops blue food colour,.
• blue - 6 drops blue,.
• green - 6 drops green,.
• yellow - 6 drops yellow,.
• orange - 6 drops yellow & 2 drops red,.
• red - 9 drops red.
• Starting with purple, add 1 generous teaspoon to each prepared cupcake liner. Then move on to the blue & top with 1 teaspoon of blue. continue on like this for each colour in the order given above. You can either add the colours one on top of the other & they will form layers, or you can place spoonfuls around the edge of the cupcake liner & you will get a blocky colour effect. Don't try to spread the batter or you will end up blending the colours together.
• Bake at 350 for 15 - 20 minutes. If you are using a convection oven lower your temperature to 325 & bake for the same amount of time. Cool on wire rack. If you have used silicone liners, remove the cupcakes from the liners after about 10 minutes or they will create to much moisture.
• Vanilla Buttercream Frosting:.
• Beat butter, vanilla & cream until light & fluffy.
• Beat in icing sugar, 1 cup at a time.
• Beat well after last cup of icing sugar.
• Spread or pipe frosting on cooled cupcakes.
• Top with candy sprinkles (if using) after each cupcake before frosting has a chance to set up.

RAINBOW CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with white paper liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Stir together the milk, lemon juice and vanilla in a small bowl; set aside (the milk will curdle). Beat the butter, 3/4 cup sugar and the lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low. Beat in the flour mixture in three batches, alternating with the milk mixture in two batches, until combined. Increase the mixer speed to medium and beat briefly until smooth.
• Beat the egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in the remaining 1/4 cup sugar; continue beating until stiff glossy peaks form, about 3 minutes. Using a rubber spatula, fold the beaten egg whites into the batter in two batches. Divide the batter evenly among 6 small bowls; tint each with 1 to 3 drops gel food coloring, stirring to distribute the color.
• Divide the purple batter evenly among the prepared muffin cups (about 1 1/2 teaspoons per cup) and gently spread to cover the bottom; layer the blue, green, yellow, orange and red batters on top, gently spreading each color but making sure not to swirl the colors together. (The liners will be full.) Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
• Meanwhile, make the frosting: Whisk the sugar, egg whites, water, vanilla, cream of tartar and salt in a large metal bowl set over a saucepan of simmering water until combined (do not let the bowl touch the water). With the bowl still over the simmering water, beat the mixture with a hand mixer on medium-high speed until stiff glossy peaks form, 5 to 7 minutes. Remove the bowl from the saucepan and let cool 5 minutes. Transfer the frosting to a piping bag fitted with a large round tip. Generously pipe onto the cupcakes.