Rainbow Cupcakes: the funny dessert recipe you’ll love
If you’re looking for cupcakes that will brighten up your day, you have to make these Rainbow Cupcakes. It’s an easy, fun dessert for St. Patrick's Day and will be perfect for your next St. Patties Party!
To make the cupcakes, you will need a few pantry staples like butter, sugar, eggs, vanilla extract, and flour. Color the batters separately and use them to create cupcakes with a rainbow pattern. These rainbow cupcakes are not only a joy to look at, but they also taste delicious. A soft flavorful crumb, with just the right amount of texture. You’ll love it!
How To Make Rainbow Cupcakes
This recipe comes together in a snap. Beat the wet ingredients (except the milk) until smooth. Then add the flour and milk and whisk again.
Divide the batter into the amount that corresponds with how many colors you want. In other words, if you have four food colors you want to use, divide the batter into four. Color each batter with a few drops of gel food coloring.
Create a rainbow pattern by spooning each color into the cupcake liners. Bake until the cupcakes are springy and cooked through. Make the frosting and pipe it on top of the cooled cupcakes.
Tips
Wait for the cupcakes to cool completely before topping them with the frosting. If they are too warm, the frosting might melt.
Make sure to use gel food coloring. Liquid food coloring will make the batter too watery.
If you’re short on time, you can also make this recipe using boxed cake mix. Simply prepare the batter according to the package instructions, then color and continue as stated in the recipe
How To Store Rainbow Cupcakes
Store the cupcakes for up to 2 days at room temperature.
Can You Freeze Rainbow Cupcakes?
Unfrosted cupcakes can be frozen. Wrap each in plastic wrap, then freeze for up to 3 months.
Instructions
Preheat the oven to 180°C/350°C and line muffin baking tins with cupcake liners.
Preheat the oven to 180°C/350°C and line muffin baking tins with cupcake liners.
Using an electric whisk, beat together the butter, and sugar until light and fluffy.
Using an electric whisk, beat together the butter, and sugar until light and fluffy.
Add the eggs, one by one, beating after each addition. Pour in the vanilla extract, then scrape down the sides of the bowl if necessary.
Add the eggs, one by one, beating after each addition. Pour in the vanilla extract, then scrape down the sides of the bowl if necessary.
Add the milk and whisk until just combined.
Add the milk and whisk until just combined.
Add the flour.
Add the flour.
Divide the batter into six bowls and dye each with red, orange, yellow, green, blue, and purple food coloring. If you have only three colors, then you will only need to divide the batter into three parts.
Divide the batter into six bowls and dye each with red, orange, yellow, green, blue, and purple food coloring. If you have only three colors, then you will only need to divide the batter into three parts.
Spoon the colored batter into the cupcake liner, alternating between each color.
Spoon the colored batter into the cupcake liner, alternating between each color.
Continue until you use up the batters. Bake the cupcakes for about 15 minutes until a skewer inserted comes out clean. Let them cool while you prepare the frosting.
Continue until you use up the batters. Bake the cupcakes for about 15 minutes until a skewer inserted comes out clean. Let them cool while you prepare the frosting.
To make the frosting, beat the butter until soft and pale in color. Add the powdered sugar and vanilla extract and beat until smooth. Beat in the milk. Pipe the frosting on top of the cooled cupcakes, or spread it on with a palette knife.
To make the frosting, beat the butter until soft and pale in color. Add the powdered sugar and vanilla extract and beat until smooth. Beat in the milk. Pipe the frosting on top of the cooled cupcakes, or spread it on with a palette knife.
Top with rainbow sprinkles.
Top with rainbow sprinkles.
Serve and enjoy!
Serve and enjoy!
