I saw these rainbow cupcakes on a couple of blogs…you can also make a layered cake. I have been wanting to make them forever! I finally got around to it yesterday. I did them secretly…so my children couldn’t see what I was up to..I wanted them to be a suprise. I didn’t want to use a boxed cake mix…so I hunted around on the internet for a good cake/cupcake recipe. I think I found a winner! These were the best tasting cupcakes!! I haven’t had a cupcake in a long time…and these cupcakes were incredible! And so easy….especially if you just make the normal recipe.
First, you have to buy the Wilton Icing colors. They come in special little containers. I got them at Michael’s..you can buy them individually or in sets. You can’t get these bright colors with any other type of food coloring. They are just so bright and vivid! A lot of fun.
Basically, you make the recipe and then divide the batter up into as many colors as you want to use….then put a little bit of food coloring into each bowl of batter. Mix well…..and then dollop them into the cupcake molds. You could also make a multi-layered cake….either each layer could be a different color or just use the same dollop method to put the batter into the two cake tins.
I also found an incredible buttercream icing recipe! I found both recipes on allrecipes.com. I love that site. I did twick both recipes a bit, according to some comments that had been made about each.
My children loved biting into them and discovering the tie-dyed effect!
Simple White Cake
- 1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
Original Recipe Yield 12 cupcakes or 1- 9×9 inch pan
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Amount Per Serving Calories: 209 | Total Fat: 8.9g | Cholesterol: 56mg
- 1/2 cup butter, softened
- 2 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- 2 tablespoons milk
- In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
Amount Per Serving Calories: 181 | Total Fat: 9.8g | Cholesterol: 13mg