Colorful Rainbow Cupcakes Recipe Is Easier Than It Looks

maandag 9 september 2013

AppId is over the quota
AppId is over the quota

There's nothing more fun than eating foods that are colors that they aren't supposed to be. Anyone remember the blue ketchup craze? Kids went crazy for that stuff! While the colored butter might have been a step too far for me (I still can't wrap my mind around that one), I can't say no to rainbow cupcakes.

These delicious and, most importantly, colorful cupcakes are SO easy to make (you only need some cupcake mix and food dye), you'll be wondering why you've never tried them out before. The key is adding just the right amount of drops of food coloring to separate bowls of batter and then adding the batter into cupcake liners in even layers.

If you're looking to make a cupcake that tastes a little lighter than usual, try a simple dollop or swirl of whipped cream on top instead of traditional frosting. The fluffy topping is the perfect touch for these crazy cupcakes. Drop on a few of your favorite sprinkles, and you're good to go!

Rainbow Cupcake Recipe,  adapted from Spoonful

White cake mix
Food coloring (red, blue, green, and yellow)
Cupcake liners
Whipped cream or frosting of your choice
Sprinkles (optional)

Prepare your white cake mix, then divide the batter evenly among six small bowls. Following the food coloring formulas below, dye each bowl of batter a rainbow color.

Line a muffin or cupcake pan with 16 baking cups. Evenly distribute the purple batter among the cups. Then evenly distribute the blue, green, yellow, orange, and red (in that order). As you go, gently spread each layer of better with the back of a spoon so as to cover the color underneath.

Bake the cupcakes according to your recipe directions on the box.

Add your favorite frosting and toppings.

Food coloring formulas:

Purple --  9 red and 6 blue drops

Blue -- 12 drops

Green -- 12 drops

Yellow -- 12 drops

Orange -- 12 yellow and 4 red drops

Red -- 18 drops

Image via Trebz/Flickr

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Heavenly Homemade Cupcakes Recipe With White Frosting and Rainbow Sprinkles

donderdag 18 juli 2013

AppId is over the quota
AppId is over the quota
by Maressa Brown 12 hours ago in Food & Party

Sure, it's a time-saver to bust out a box of your fave cake mix to bake up a batch of cupcakes. But sometimes you just want the fully homemade version. Better yet -- homemade and easy! 

That's exactly what this Easy Homemade Funfetti Cupcakes recipe is. All you need are a few baking staples, and in no time at all, you'll be able to enjoy a fluffy, blissful, buttercreamy dessert from "scratch." Oh, and bonus: They're super cute, too!

Easy Homemade Funfetti Cupcakes from SallysBakingAddiction.com

1 2/3 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt1/2 cup (1 stick) unsalted butter, melted1 cup granulated sugar1 large egg1/4 cup yogurt (plain or vanilla, Greek yogurt, sour cream)3/4 cup milk (can also use soy milk or almond milk)2 teaspoons vanilla extract1/2 cup sprinkles1 cup (2 sticks) unsalted butter, softened to room temperature3-4 cups powdered (confectioners') sugar1/4 cup heavy cream (or milk or half-and-half)1 teaspoon vanilla extractSalt, to tasteInstructions

Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar -- mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes and top with sprinkles. There may be leftover frosting depending how much you use on each cupcake.Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

Image via HaleyNealPhotography/Flickr

Click the "Like" button below to get a tasty recipe every day on Facebook. ABOUT THE AUTHOR Maressa Brown

has enjoyed reporting and writing for a variety of entertainment and women's magazines and websites. More often than not, you'll find her blogging, hitting the gym, reading, researching something on her iPhone, laughing, chatting at an above-"normal" volume, or getting her caffeine fix.

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