RAINBOW CUPCAKES
I've been making these colorful cupcakes with my mom since I was in high school. The cheery sweets are as fun to make as they are to eat. -Tammy Quinn, Lynden, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. Line 12 muffin cups with paper liners. Prepare cake mix according to package directions., Divide batter into six separate bowls, tinting each with food coloring to make purple, blue, green, yellow, orange and red batter. Fill prepared cups two-thirds full, alternating tablespoonfuls of colored batter., Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. If desired, using a new small paintbrush, paint five stripes with food coloring inside a pastry bag fitted with a round tip. Fill bag with whipped cream. Pipe over cupcakes.
Nutrition Facts :
RAINBOW CUPCAKES
Rainbow cupcakes or cake, taste the same as normal cupcakes, but more fun to eat! Perfect for kids and people of all ages!
Provided by Cookiemonster
Categories Desserts Cakes White Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 18.7 g, Cholesterol 33.8 mg, Fat 9.3 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 153.7 mg, Sugar 8.7 g
RAINBOW CUPCAKES
These cupcakes have become quite popular on several of the Livejournal baking communities. They are fun, funky, and very easy to make! A great project to do with kids!
Provided by Steph H.
Categories Dessert
Time 35m
Yield 12-16 Cupcakes
Number Of Ingredients 6
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 CUPCAKE
A member of "CUPCAKES, PRETTY LIL CAKES" group asked how the colorful cupcake was made. I had to go back on the internet and look for the recipe - I borrowed the beautiful photo for this group. Please let me know how this recipe turns out! Mahalo!!!
Provided by Jo Anne Sugimoto
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Grease 10 cups from a 12-cup muffin tin (or line with paper liner).
- 2. In a medium bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Add in dry ingredients and stir until just combined.
- 3. Divide batter evenly into 5 small bowls, each should have a little more than 1/3 cup of batter.
- 4. Add about 1/2 tsp. food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well so that there are no streaks. Add additional food coloring if necessary.
- 5. Starting with the blue batter, add a small spoonful to each of the 10 muffin cups (just over 1/2 Tbsp. in each).
- 6. Repeat with each of the remaining colors, working next with green, then yellow, then orange and lastly with red. Do not attempt to move or spread the batter, it could cause the colors to combine. Just allow them to spread on it's own.
- 7. Bake for about 15 minutes, do a toothpicks test and if it comes out clean, it's done. Remove from the oven and cool on a wire rack completely before frosting.
- 8. FROSTING: In a large bowl, beat together butter, milk and vanilla. Gradually add in the confectioner's sugar until the frosting reaches a thick, spreadable consistency. Pipe or spread frosting onto each cupcake.
RAINBOW CUPCAKES
Make someone smile with these cheery rainbow cupcakes. The striped sponge and buttercream sprinkle topping are sure to brighten anyone's day
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 10
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4 and fill a cupcake tray with 10 cases.
- Beat the butter, vanilla and caster sugar together with an electric whisk until pale and fluffy. Gradually whisk in the eggs, scraping down the sides of the bowl after each addition.
- Mix in the flour and a pinch of salt until just combined. Divide into five bowls and colour each a different shade with a drop of food colouring. We chose red, yellow, green, blue and purple.
- Starting with the end of the rainbow (in our case purple), evenly spread 1 tsp of the mixture into each cupcake case using a piping bag or the back of a teaspoon. Top with 1 tsp of the next colour and spread - be careful not to mix the colours together whilst bringing the mix all the way to the edge of the case. Repeat until all the colours are used up and you're left with an even layer of red on the top.
- Bake for 15 mins, until a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
- To make the buttercream, beat the butter until very soft. Add the icing sugar, vanilla extract and a pinch of salt and whisk together until smooth (start off slowly to avoid an icing sugar cloud). Beat in the milk until combined.
- Pipe the buttercream on top of the cupcakes using a circular nozzle, or spread on with a palette knife. Top with sprinkles, if you like.
Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 41 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
OVER THE RAINBOW CUPCAKES
These rainbow cupcakes from scratch make for a psychedelic and delicious treat! Kids will love the way they look and adults will love the moist texture and delicious flavor. Perfect for birthday parties and bake sales. Eat these plain or decorate with a vanilla buttercream frosting and you won't go wrong!
Provided by kris
Categories Desserts Cakes Cupcake Recipes
Time 1h20m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Line 18 muffin cups with paper liners.
- Sift flour, baking powder, and salt together three times. Set aside.
- Beat egg whites in a bowl until foamy. Gradually add 1/2 cup sugar and continue beating just until soft peaks form.
- Beat butter in a separate bowl until fluffy, 2 to 3 minutes. Gradually add remaining 1 cup sugar and cream and mix until light and fluffy, about 5 minutes. Add sifted dry ingredients alternately with milk a small amount at a time, beating after each addition. Mix in vanilla. Add egg whites and mix well.
- Set out 6 bowls. Add 1 drop of food coloring to the bowls, using a different color in each bowl. Divide the cupcake batter evenly between the bowls. Stir until the coloring is evenly distributed throughout the batter. Add more food coloring, a drop at a time, until desired color is reached.
- Using a tablespoon, spoon the first colored batter into the bottom of each cupcake liner in the prepared pan. Gently spread out to the edge of the liner to create an even layer. Repeat with remaining colors.
- Bake in the preheated oven a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool slightly in pan, then remove to cool completely on wire racks.
Nutrition Facts : Calories 217.4 calories, Carbohydrate 32.6 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 5.1 g, Sodium 227.2 mg, Sugar 17.8 g
RAINBOW CUPCAKES
These cupcakes are from scratch, no cake mixes involved. I have adapted a recipe from bakingbites.com. My daughter wanted to make some rainbow cupcakes for a friend who was hit by a car. She had made them before using a cake mix & I wasn't really happy with the end result. This is what we came up with. You can use paper liners, silicone cupcake liners or grease your muffin tins. If you use silicone liners or grease your tins the colours show very nicely. The cupcakes are not too sweet & the olive oil makes them nice & moist. Frost with plain buttercream, cream cheese frosting or strawberry cream frosting. Decorate with sprinkles if desired. I ended up with 24 cupcakes & 1 small loaf when I made these. I might try using frozen fruit juice concentrates to colour the batter another time to see if it is possible to avoid using food colouring.
Provided by Demelza
Categories Dessert
Time 45m
Yield 26 cupcakes, 26 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 247.3, Fat 13.4, SaturatedFat 4.1, Cholesterol 40.8, Sodium 152.2, Carbohydrate 29.6, Fiber 0.3, Sugar 21.9, Protein 2.4
RAINBOW CUPCAKES
Provided by Food Network Kitchen
Time 1h45m
Yield 12 cupcakes
Number Of Ingredients 17
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.
RAINBOW CUPCAKES
I love the magic when you bite in and you will too.
Provided by LouisaRich2004
Time 25m
Yield Makes 24 cupcakes
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180C/ FAN 160C/ GAS 4. Put muffin cases into a 2 12-hole muffin tins to keep a good even shape as they bake.
- Measure all the ingredients into a bowl and beat until smooth. Now split evenly between four bowls and put quite a bit of dye in each bowl. Mix them all and if it needs a bit more dye it's fine to add it in. When Your happy with the colours. Now spoon evenly between the cases.
- Bake in the pre-heated oven for 20-25 minutes until risen and golden brown. Lift the paper cases out of the tin and cool the cakes on a wire rack until completely cold before icing.
- To make the butter icing beat together all the ingredients to make a thick and creamy icing,and then smooth over the cold cupcakes.
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5/5 (7)Total Time 48 minsCategory DessertCalories 562 per serving
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is light and fluffy. Add the vanilla extract and beat until combined then add half of the powdered sugar and continue beating until well combined.
- Beating the frosting in between each addition of the powdered sugar lightens the color of the frosting and will make it more white in color (rather than yellow).
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- Add a few drops of food coloring to three fourths of the white frosting for the sky. Spread the frosting on the cupcakes with a knife.
- Put the remaining white frosting into a ziplock bag and cut off the tip. Pipe a few dots of white on each side of the cupcake.
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5/5 (3)Category Cakes/Cupcakes, DessertCuisine American, DessertTotal Time 33 mins
- In a large bowl, beat the cake mix, water, eggs, oil, and dry pudding mix powder together with a handheld electric mixer on medium speed until smooth and creamy, about 2 minutes. Portion the batter evenly among 6 small bowls. Tint each bowl a different color of the rainbow. For my cupcakes, I used red, orange, yellow, green, blue, and purple. For best results, I like concentrated gel food coloring for this.
- Spoon a heaping teaspoonful of purple batter into the bottom of a muffin cup. Top with a teaspoon of blue, then a teaspoon of green, then a teaspoon of yellow, etc. Or, you can alternate cupcakes, starting with red on bottom and ending with purple on top like I did. Do NOT swirl the colors together. It's okay if the colors don't completely line up; this is what makes them look unique and cool! Swirling, however, may muddy the colors.
- Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely.
MULTI COLORED RAINBOW CUPCAKES | HOMEMADE FOOD JUNKIE
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- Rainbow Sangria. From Gimme Some Oven. This Rainbow Sangria is so full of fruit that you can basically call it a healthy meal, right? I mean, you’ve got to get those servings of fresh fruit in somehow!
- Rainbow Donuts. From The First Year Blog. You will not be able to take your hands off of these amazing and colorful rainbow donuts. These fun treats are made with simple vanilla donuts topped with a rainbow of fruity pebbles cereal, melted white chocolate, and shredded coconut.
- Rainbow Bread. From Dessert Now Dinner Later. Using pre-made bread dough makes this Rainbow Bread a little quicker to throw together and completely stress free to bake.
- Rainbow Veggie Pizza. From Gimme Some Oven. If you are struggling to get your kids onto the veggie-loving bandwagon, make healthy fun with this incredible Rainbow Veggie Pizza.
- Rainbow Cake Roll. From Hungry Happenings, as seen on Tablespoon. Jelly rolls or cake rolls are actually surprisingly easy to make, and one of the best desserts to serve to a crowd.
- Layered Rainbow Cupcakes. From Dessert Now Dinner Later. Cupcakes are cute, but layered rainbow cupcakes are just about the cutest things you will ever see.
- Rainbow Spring Rolls. From Minimalist Baker. Lighten up your lunches with these healthy and nutritious, not to mention delicious, rainbow spring rolls. It all starts with a rainbow of crisp, fresh fruits and veggies for a full spectrum of colors and health benefits.
- Rainbow Smoothie. From This Mama Loves. Whether your kids love to eat healthy with a variety of fruits and vegetables or not, they will slurp up this yummy rainbow smoothie.
- Rainbow Salmon Skewers. From The View From Great Island. Rainbow Salmon Skewers are an easy and healthy meal perfect for barbecue season. They make a delicious 30 minute meal that are fun to make with your friends or kids!
- Rainbow Pasta. From Kids Activities Blog. Making this colorful Rainbow Pasta is an exciting activity that kids can do almost all on their own. Though it might get a little bit messy, embrace the mess and let it be a part of the fun!
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- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
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- Layer each color on top of the previous one. Try to keep as close to the actual rainbow pattern as you can.
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- Prepare cake mix according to directions on the box (do the egg whites version over whole eggs, if there are two options), then divide the batter evenly into 6 bowls.
- Put each batter into a zip-top sandwich bag and cut off one corner to pipe with. It’s best if you cut one bag at a time, so the cake mix doesn’t spill out as you layer the batter.
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- Combine the milk, vanilla extract, and salt in a small bowl, and stir them together to dissolve the salt and set aside.
- Place the butter in a stand mixer fitted with a paddle attachment. Mix for 2 minutes on medium speed, until the butter is lighter in color and creamy. Scrape the bottom and sides of the bowl.
- Add the shortening and the milk mixture, and use a splatter guard over your bowl or place a towel over the top of the mixer to prevent splatters. Run the mixer on low until the liquid starts to incorporate, then turn it to medium until everything is well-mixed and smooth (20-30 seconds). Scrape down the bowl again.
- Keep the towel over the mixer, leaving only a small opening in front, turn the mixer to low, and add the sugar to the bowl in a steady stream. Once all of the sugar is incorporated, scrape down the bottom and sides of the bowl, and turn the mixer to medium-low for 30 seconds to mix the frosting well.
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4.5/5 (14)Category DessertCuisine AmericanTotal Time 40 mins
- For the Cupcakes: Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.
- Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color.
- Use food coloring to color batter to desired intensity. Wilton brand gel colors have the brightest colors and wont thin your batter. They can be found at Walmart or Michaels.
- To get a layered stripe like I used, you'll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won't spread on it's own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers.
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