Rainbow Surprise Cupcakes Food

M&M SURPRISE CUPCAKES WITH RAINBOW FROSTING

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12 hole muffin tin with patty cases.
• In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it becomes very soft but just before it is completely melted. Give it a stir with a fork to eliminate any lumps. In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined.
• Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely. Carefully cut out a hole in the middle of each cake and fill with mini M&M's.
• To make the icing, add the butter to a large mixing bowl, beat with an electric mixture until soft and creamy. Gently sift in one cup of the icing sugar and continue to beat. Add a tablespoon or two of milk to help loosen up the mixture. Add the rest of the icing sugar, one cup at a time. Continue to add a tablespoon of milk as needed - but be careful, you don't want the frosting too runny. It should be nice and creamy but thick enough to hold its shape when piped. Divide the icing into three bowls.
• In each bowl, add a few drops of food colouring and stir thoroughly until the icing is dyed to the colours you want. Grab your disposable piping bag and insert a large star tip into the end. Very gently add spoonfuls of one colour of icing and try keep it to one side of the piping bag. You don't have to be exact, so do the best you can. Then gently spoon the second coloured icing on top and then the third colour on top of that. Gently press down to remove any air bubbles and force the icing down to the tip. Twist the top of the bag and then pipe the icing onto the cupcakes. The first one probably won't have all three colours so use that one as a test run.

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 CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed for cupcakes.
• Divide frosting among 6 small bowls. Add 1 color food color to each bowl; mix well. Using decorating bag and pastry tip #806 (or any large-hole pastry tip), pipe rings of each color frosting on cupcakes. Top with gumballs.

RAINBOW CUPCAKES

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.

SURPRISE RAINBOW PI CAKE

Steps:

• Make the Surprise Pi Symbols:.
• Preheat oven to 350 degrees F. Spray a sheet pan with nonstick spray and line bottom with parchment paper.
• Prepare the two boxes of cake mix according to package instructions, then divide the batter into five bowls. Fold in about 6-7 drops of gel food coloring to each bowl, so that you have five separate colors. Transfer to piping bags.
• Pipe batter in alternating colors into prepared sheet pan. Tap the sheet pan on the counter several times to even batter and eliminate any air bubbles.
• Bake for 20-25 minutes, or until toothpick comes out clean. Let cool, then freeze until solid.
• Invert frozen sheet cake onto a cutting board and peel off parchment paper. Cut pi symbols with cutter and transfer to a parchment-lined baking sheet. Set aside in freezer.
• Make the Lemon Pound Cake:.
• Preheat oven to 350 degrees F. Grease and flour a loaf pan.
• Whisk together flour, baking powder, and salt in a medium bowl and set aside.
• In a bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
• Add lemon juice, zest, and extracts. Beat until combined.
• Add flour mixture and milk, alternating in two batches, beating until combined. Transfer batter to a large piping bag.
• Bake the Cake:.
• Pipe and spread a thin layer of batter into the bottom of the prepared loaf pan.
• Stack three of the frozen pi cakes and position upside down into one side of the loaf pan, leaving a small space on the short side. Repeat with three more frozen pi cakes, positioning on the other side of the loaf pan. You should be able to fit six pi symbols inside.
• Pipe the rest of the batter into the loaf pan, making sure to get batter into all the crevices. Smooth top with a spatula.
• Place the loaf pan on a parchment-lined baking sheet and mark which side is the front of the pi symbol. This ensures you will have a front-facing "pi" when you slice into it.
• Bake for 1 hour 30 minutes to 1 hour 45 minutes or until a toothpick comes out clean. If the top is getting too dark during baking, tent with foil.
• Let cool in pan for 25-30 minutes, then run an offset around perimeter and invert onto a wire rack, making sure to keep track of the front of the cake. Cool completely.
• Make Decorations and Assemble:.
• Add the vanilla frosting and several drops of turquoise gel food coloring to a medium bowl. Fold to combine.
• Transfer the cooled cake to a turntable.
• Frost a thin crumb coat all over the cake using a small offset spatula and a bench scraper. Freeze about 15 minutes, until frosting is hard to the touch.
• Frost final coating of frosting all over.
• Put the white chocolate in a medium bowl.
• Bring the heavy cream to a boil in a small saucepan. As soon as it comes to a boil, pour over the white chocolate and let sit for 1 minute.
• Whisk until smooth.
• Add a few drops of Deep Pink gel food coloring and whisk until combined.
• Transfer the ganache to a squeeze bottle and let sit for 10-15 minutes to thicken up. If the ganache gets too thick, microwave the bottle in 10 seconds intervals.
• Pipe the pink ganache drips all around the sides first. Then pipe the ganache on top and spread with an offset spatula. Top with sprinkles.
• Transfer to a cake stand or platter, keeping note of which side is the front. Slice and enjoy!

CHOCOLATE RAINBOW SURPRISE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Prepare Chocolate and White Cake Mixes according to directions on the box.
• NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
• Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
• In a greased bundt pan, spoon about ⅓ of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
• Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional ⅓ of the Chocolate Cake Mix (leaving about ⅓ extra so as not to overfill the pan).
• Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
• Turn out onto a plate and decorate.
• Enjoy!