St Pattys Over The Rainbow Cupcakes Recipes

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ST. PATTY'S OVER THE RAINBOW CUPCAKES

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Provided by Carrie Dial @cdial75

Categories     Cakes

Number Of Ingredients 9



St. Patty's Over the Rainbow Cupcakes image

Steps:

  • I would suggest making the batter, then scoop the batter into sandwich bags, add the food coloring, mix it up and then you can cut off the corner and pour into cupcake liners. That would be the easiest for cleanup and save yourself from washing a bunch of bowls that you mixed the food coloring in. Layer the different color batters and bake. While you are baking you can make the icing.
  • For the icing: I use real butter for the frosting...gotta use the real stuff! Cream butter until light and fluffy. Add sugar 1 cup at a time mixing well. Add milk and vanilla. Then whip until it's light and fluffy...really, keep whipping! Spoon frosting into a quart sized baggie, snip one corner of the bag and pipe the frosting in swirls on top of the cupcake.

1 box(es) white cake mix
- food coloring
1 package(s) airhead extreme sour belts
1 package(s) rolos
1 bottle(s) sprinkles
1/2 cup(s) butter
1 pound(s) powdered sugar
3 tablespoon(s) milk
2 teaspoon(s) vanilla

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



Over the Rainbow Cupcakes image

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

2 ¾ cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon salt
4 large egg whites
1 ½ cups sugar, divided
¾ cup unsalted butter, softened
1 teaspoon vanilla extract
1 ½ cups milk
1 teaspoon vanilla extract
rainbow food colorings (red, orange, yellow, blue, green, purple)

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