Eat the Rainbow: Rainbow Cupcakes

Rainbow Cupcakes

I know cupcakes twice in one week not my usual modus operandi.  That’s my legal training kicking in.

Yesterday I decided to invite my friend Amber and her 6 year old daughter Mia over to my house to hang out and bake.  Amber is always saying she wants to cook or bake something but she is scared to.  I just laugh and yell “YOU CAN DO IT!” 

It took me a little while to come up with something to do since I don’t have children of my own, but then I though some rainbow cupcakes would be fun.  I mean what kid doesn’t want to eat a rainbow?  Right? 

We had a lot of fun and these colorful treats were easy to do.  All you need it a basic vanilla cake recipe or mix and some food coloring and you are go to go.  A great project to do with your little one on a rainy day.  Rain does make rainbows after all.

Here is Amber and Mia counting out the food coloring. 

Look at all the pretty colors.

I asked Mia to do the dishes for me. She did her best to make sure they were clean. 

Doing dishes can be a dirty job…….

Mia did a great job and was very helpful.  Here is a shout out to Mia!

She was proud of her duties as cupcake sous chef.  Here she is showing off her cupcake.  She also informed me that she has been getting some bank from the tooth fairy.

I love this picture of her….so cute.

Mia & her cupcake.

These cupcakes where great and I will keep this filed away for when I have a few kiddos of my own.

 Here is the breakdown.   Ahhhhh look at the preeeettty coooolooors, psychedelic ooooohhhh.

Vanilla Cupcakes:  (Adapted from Joy of Baking)

1/2 cup unsalted butter, room temperature

2/3 cup granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (optional)

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

food coloring

Preheat oven to 350 degrees F and lightly butter or line 12 muffin cups with paper liners.

 Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Divide mixture evenly into bowls. In to however many color you want. Color the mixture with the food coloring.

I just used the guide on the back for coloring white cake mix.  Remember to divide that by 5.  For example my box said 50 drops of red for a cake, so I did 10 drops instead, since the batter is divided into 5 bowls.

Evenly fill the muffin cups with the color batters and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want to pipe the frosting, just used a ziploc bag that I filled with icing and cut off the tip.

Buttercream Icing

2 cups confectioners sugar (icing or powdered sugar), sifted

1/2 cup unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Garnish with multi-color sprinkles.