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 CUPCAKES (GIFT MIX IN A JAR)
Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 24 cupcakes.
Provided by Mom2Rose
Categories Dessert
Time 1h
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 9
Steps:
- Creating the Gift in a Jar:
- Wash and thoroughly dry a 1-quart wide-mouth canning jar.
- Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, M&Ms and then sugar - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
- Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
- RAINBOW CUPCAKES GIFT TAG:
- Additional ingredients to be added by the recipient: 3 large egg whites, 1 cup milk, 1/2 cup butter, softened, and 2 tsp vanilla extract.
- RAINBOW CUPCAKES INSTRUCTIONS:
- Preheat oven to 350.
- In a large bowl, combine the egg whites, milk, butter and extract; blend with electric mixer set on medium speed for 2 minutes.
- Add the contents of the jar and blend on low speed for 2 minutes.
- Spoon the batter into papered muffin tins, filling each liner two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
- Serve immediately or store in an airtight container for up to 1 week.
Nutrition Facts : Calories 140.3, Fat 4.3, SaturatedFat 2.7, Cholesterol 11.6, Sodium 139.8, Carbohydrate 23.5, Fiber 0.3, Sugar 14, Protein 2
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
APPLESAUCE CUPCAKES (GIFT MIX IN A JAR)
Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 2 dozen cupcakes.
Provided by Mom2Rose
Categories Dessert
Time 1h
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 12
Steps:
- Creating the Gift in a Jar:
- Wash and thoroughly dry a 1-quart wide-mouth canning jar.
- Layer the ingredients in the jar as listed above starting with the sugar, flour, salt, cloves, cinnamon, nutmeg and then pecans - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
- Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
- APPLESAUCE CUPCAKES GIFT TAG:
- Additional ingredients to be added by the recipient: 1 1/2 cups applesauce, 2 tsp baking soda, 3/4 cup melted butter, 1 egg and 1 tsp vanilla extract.
- APPLESAUCE CUPCAKES INSTRUCTIONS:
- Preheat oven to 350.
- Microwave the applesauce for 45 seconds and immediately stir in the baking soda; set aside.
- In a large bowl, combine the butter, eggs and vanilla extract.
- Add the contents of the jar, and stir until well mixed.
- Spoon the batter into papered muffin tins, filling each liner half full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
- Serve immediately or store in an airtight container for up to 1 week.
Nutrition Facts : Calories 185.4, Fat 9.4, SaturatedFat 4, Cholesterol 24.1, Sodium 177.7, Carbohydrate 24.5, Fiber 1, Sugar 12.8, Protein 1.9
CHOCOLATE CHIP COOKIE CUPCAKES (GIFT MIX IN A JAR)
Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 20 cupcakes.
Provided by Mom2Rose
Categories Dessert
Time 50m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 10
Steps:
- Creating the Gift in a Jar:
- Wash and thoroughly dry a 1-quart wide-mouth canning jar.
- Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, sugar, brown sugar and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
- Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
- CHOCOLATE CHIP COOKIE CUPCAKES GIFT TAG:
- Additional ingredients to be added by the recipient: 1 cup butter, softened, 3 eggs, 1/3 cup milk and 1 tsp vanilla extract.
- CHOCOLATE CHIP COOKIE CUPCAKES INSTRUCTIONS:
- Preheat oven to 375.
- In a large bowl, combine the butter, eggs, milk and extract; blend with electric mixer set on low speed.
- Add the contents of the jar and continue to blend for 2 minutes.
- Spoon the batter into papered muffin tins, filling each liner half full.
- Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
- Serve immediately or store in an airtight container for up to 5 days.
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
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