Cupcakes With Some Color

Not too long ago a friend of mine made rainbow cupcakes which I thought was pretty amazing. When I asked her how she did it she responded with a simple “It was time consuming.” Clearly she didn’t want to share her recipe. So, naturally I took this as a challenge and began my mission of figuring out the method used to make these brightly colored delectables. It’s great that I’m nice enough to share how I got them!

I started by making a white cake mix according to the package directions. I figure Betty Crocker has been making cake longer than me, so I’m not going to mess with making it from scratch. I then divided the batter up into six bowls, putting about a cup into each one. I dyed the batter in each bowl a different color using Betty Crocker’s gel food coloring. Obviously you will have to mix colors in order to get orange and purple. Use as much or as little as you want until you get the color you’re going for.

Line a muffin pan with cupcake liners and choose one end of the rainbow to start from. To avoid too much bleeding together of the batters it’s easier to go in order. Use a pattern of red, orange, yellow, green, blue and purple or the opposite. I ended up doing one pan of each. Place approximately one tablespoon of your first color into each cupcake liner. After you’ve gotten through the first color, go through with your second and place about a tablespoon of it directly on top of the first. Continue this until you’ve gotten through all the colors, layering them. They should look something like this.

Bake them as directed on the box and let cool. Here’s what mine looked like when they came out. Don’t mind the messed up ones in the back, the potholder bumped them when I pulled them out. :-p Hey I said I would share all my mistakes!

My son loves cupcakes without icing so here he is displaying my nifty creations. He’s such a goober!

Here’s a close up, sorry it’s blurred.

I let them cool and made some icing using the following recipe, I did not come up with this on my own. I give complete credit to

Buttercream Icing

1/2 cup vegetable shortening
1/2 cup butter or margarine (softened)
1 teaspoon clear vanilla extract
4 cups sifted confectioner’s sugar
2 tablespoons milk

Now, these are the changes I made to the recipe: I didn’t have vegetable shortening on hand, so I doubled the amount of butter I used. I didn’t have clear vanilla extract so I used regular. The only reason it calls for clear is to avoid the tint that regular gives the icing. It tastes the same.

Cream the shortening and butter with an electric mixer until creamy. Add the vanilla and then gradually add the confectioner’s sugar. Add the milk until light and fluffy. If needed, you can thin the icing out with additional milk.

This makes about 3 cups of icing and any left over can be stored in the refrigerator.

I divided the icing in half and dyed one bowl of it yellow and the other blue, that away if they bled together I would at least end up with green and not some hideous color. I filled a decorating bag with blue on one side and yellow on the other. Using a 1M Tip, I used the swirl method to pipe the icing onto each cupcake.

This was the first time I’d used this method, and it definitely didn’t come out perfect. But for a first try, I think it came out pretty good. It was simple and alot quicker than icing the cupcakes using a regular method.

Here’s a close up. But, same as before, it came out blurry.

These cupcakes come out so amazing! They’re cute, colorful and are great for any occassion! Have fun!


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