Best Rainbow Surprise Cupcakes Recipes

M&M SURPRISE CUPCAKES WITH RAINBOW FROSTING

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12 hole muffin tin with patty cases.
• In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it becomes very soft but just before it is completely melted. Give it a stir with a fork to eliminate any lumps. In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined.
• Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely. Carefully cut out a hole in the middle of each cake and fill with mini M&M's.
• To make the icing, add the butter to a large mixing bowl, beat with an electric mixture until soft and creamy. Gently sift in one cup of the icing sugar and continue to beat. Add a tablespoon or two of milk to help loosen up the mixture. Add the rest of the icing sugar, one cup at a time. Continue to add a tablespoon of milk as needed - but be careful, you don't want the frosting too runny. It should be nice and creamy but thick enough to hold its shape when piped. Divide the icing into three bowls.
• In each bowl, add a few drops of food colouring and stir thoroughly until the icing is dyed to the colours you want. Grab your disposable piping bag and insert a large star tip into the end. Very gently add spoonfuls of one colour of icing and try keep it to one side of the piping bag. You don't have to be exact, so do the best you can. Then gently spoon the second coloured icing on top and then the third colour on top of that. Gently press down to remove any air bubbles and force the icing down to the tip. Twist the top of the bag and then pipe the icing onto the cupcakes. The first one probably won't have all three colours so use that one as a test run.

RAINBOW CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
• Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
• Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.

RAINBOW CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with white paper liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Stir together the milk, lemon juice and vanilla in a small bowl; set aside (the milk will curdle). Beat the butter, 3/4 cup sugar and the lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low. Beat in the flour mixture in three batches, alternating with the milk mixture in two batches, until combined. Increase the mixer speed to medium and beat briefly until smooth.
• Beat the egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in the remaining 1/4 cup sugar; continue beating until stiff glossy peaks form, about 3 minutes. Using a rubber spatula, fold the beaten egg whites into the batter in two batches. Divide the batter evenly among 6 small bowls; tint each with 1 to 3 drops gel food coloring, stirring to distribute the color.
• Divide the purple batter evenly among the prepared muffin cups (about 1 1/2 teaspoons per cup) and gently spread to cover the bottom; layer the blue, green, yellow, orange and red batters on top, gently spreading each color but making sure not to swirl the colors together. (The liners will be full.) Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
• Meanwhile, make the frosting: Whisk the sugar, egg whites, water, vanilla, cream of tartar and salt in a large metal bowl set over a saucepan of simmering water until combined (do not let the bowl touch the water). With the bowl still over the simmering water, beat the mixture with a hand mixer on medium-high speed until stiff glossy peaks form, 5 to 7 minutes. Remove the bowl from the saucepan and let cool 5 minutes. Transfer the frosting to a piping bag fitted with a large round tip. Generously pipe onto the cupcakes.

RAINBOW CUPCAKES

Steps:

• Preheat oven to 325°. Line 12 muffin cups with paper liners. Prepare cake mix according to package directions., Divide batter into six separate bowls, tinting each with food coloring to make purple, blue, green, yellow, orange and red batter. Fill prepared cups two-thirds full, alternating tablespoonfuls of colored batter., Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. If desired, using a new small paintbrush, paint five stripes with food coloring inside a pastry bag fitted with a round tip. Fill bag with whipped cream. Pipe over cupcakes.

RAINBOW SURPRISE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Using melon baller or small spoon, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candy sprinkles.
• Frost cupcakes with frosting. Store loosely covered.