RAINBOW CUPCAKE
A member of "CUPCAKES, PRETTY LIL CAKES" group asked how the colorful cupcake was made. I had to go back on the internet and look for the recipe - I borrowed the beautiful photo for this group. Please let me know how this recipe turns out! Mahalo!!!
Provided by Jo Anne Sugimoto
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Grease 10 cups from a 12-cup muffin tin (or line with paper liner).
- 2. In a medium bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Add in dry ingredients and stir until just combined.
- 3. Divide batter evenly into 5 small bowls, each should have a little more than 1/3 cup of batter.
- 4. Add about 1/2 tsp. food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well so that there are no streaks. Add additional food coloring if necessary.
- 5. Starting with the blue batter, add a small spoonful to each of the 10 muffin cups (just over 1/2 Tbsp. in each).
- 6. Repeat with each of the remaining colors, working next with green, then yellow, then orange and lastly with red. Do not attempt to move or spread the batter, it could cause the colors to combine. Just allow them to spread on it's own.
- 7. Bake for about 15 minutes, do a toothpicks test and if it comes out clean, it's done. Remove from the oven and cool on a wire rack completely before frosting.
- 8. FROSTING: In a large bowl, beat together butter, milk and vanilla. Gradually add in the confectioner's sugar until the frosting reaches a thick, spreadable consistency. Pipe or spread frosting onto each cupcake.
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