RAINBOW CUPCAKES
Rainbow cupcakes or cake, taste the same as normal cupcakes, but more fun to eat! Perfect for kids and people of all ages!
Provided by Cookiemonster
Categories Desserts Cakes White Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 18.7 g, Cholesterol 33.8 mg, Fat 9.3 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 153.7 mg, Sugar 8.7 g
RAINBOW CUPCAKES
I've been making these colorful cupcakes with my mom since I was in high school. The cheery sweets are as fun to make as they are to eat. -Tammy Quinn, Lynden, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 5
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.
Nutrition Facts :
RAINBOW OF CUPCAKES
Decorate cupcakes made with Betty Crocker™ Super Moist™ yellow cake mix with a rainbow of your favorite colors for a pot-of-gold-taste dessert.
Provided by Bree Hester
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 4
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 and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Tint frosting with desired food colors. Pipe or spread frosting on cupcakes.
Nutrition Facts : ServingSize 1 Serving
RAINBOW VANILLA CUPCAKES
Make and share this Rainbow Vanilla Cupcakes recipe from Food.com.
Provided by Eliana P.
Categories Dessert
Time 1h5m
Yield 24 cupcakes
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375°F.
- 2. In a large bowl cream together butter and sugar. Add in eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
- 3. Evenly divide prepared batter into several different bowls. The amount of bowls will depend on the amount of colors you want to add.
- 4. Add food coloring to each bowl until you get the desired color.
- 5. I usually do 6 colors: red, orange, yellow, green, blue, and purple.
- 6. Line your muffin tin with paper cups and spoon in colored batter into cups.
- 7. For 6 colors, I recommend spooning in ½ tablespoon of each color in each cup. For a smaller amount of colors, use 1 tablespoon.
- 8. Bake at 375°F for 15-20 minutes.
- 9. Allow cupcakes to cool for about 45 minutes and frost.
Nutrition Facts : Calories 248.1, Fat 9.4, SaturatedFat 4.4, Cholesterol 31, Sodium 136.4, Carbohydrate 38.5, Fiber 0.3, Sugar 26.8, Protein 2.4
VEGAN VANILLA CUPCAKES WITH RAINBOW SPRINKLE FROSTING RECIPE BY TASTY
Here's what you need: organic granulated sugar, refined coconut oil, all-purpose flour, baking soda, baking powder, salt, vanilla extract, apple cider vinegar, unsweetened applesauce, unsweetened almond milk, vegan butter, organic powdered sugar, vanilla extract, rainbow sprinkles
Provided by Rachel Gaewski
Categories Desserts
Yield 10 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- Grease 10 cups of a muffin tin or line with paper liners.
- In a large bowl, cream together the granulated sugar and coconut oil with an electric hand mixer until smooth.
- Add the flour, baking soda, baking powder, salt, vanilla, apple cider vinegar, applesauce, and almond milk, and stir with a rubber spatula until well combined.
- Use an ice cream scoop to fill the muffin cups about ¾ of the way.
- Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
- Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
- Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and the vanilla and beat until smooth.
- Fold in the sprinkles with a rubber spatula.
- Place a large zip-top bag in a tall glass. Scoop a good amount of frosting into the bag. Squeeze all of the frosting into a corner of the bag, then snip off that corner.
- Pipe the frosting onto the cupcakes in a spiral pattern
- Enjoy!
Nutrition Facts : Calories 452 calories, Carbohydrate 52 grams, Fat 26 grams, Fiber 0 grams, Protein 1 gram, Sugar 40 grams
OVER THE RAINBOW CUPCAKES
These rainbow cupcakes from scratch make for a psychedelic and delicious treat! Kids will love the way they look and adults will love the moist texture and delicious flavor. Perfect for birthday parties and bake sales. Eat these plain or decorate with a vanilla buttercream frosting and you won't go wrong!
Provided by kris
Categories Desserts Cakes Cupcake Recipes
Time 1h20m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Line 18 muffin cups with paper liners.
- Sift flour, baking powder, and salt together three times. Set aside.
- Beat egg whites in a bowl until foamy. Gradually add 1/2 cup sugar and continue beating just until soft peaks form.
- Beat butter in a separate bowl until fluffy, 2 to 3 minutes. Gradually add remaining 1 cup sugar and cream and mix until light and fluffy, about 5 minutes. Add sifted dry ingredients alternately with milk a small amount at a time, beating after each addition. Mix in vanilla. Add egg whites and mix well.
- Set out 6 bowls. Add 1 drop of food coloring to the bowls, using a different color in each bowl. Divide the cupcake batter evenly between the bowls. Stir until the coloring is evenly distributed throughout the batter. Add more food coloring, a drop at a time, until desired color is reached.
- Using a tablespoon, spoon the first colored batter into the bottom of each cupcake liner in the prepared pan. Gently spread out to the edge of the liner to create an even layer. Repeat with remaining colors.
- Bake in the preheated oven a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool slightly in pan, then remove to cool completely on wire racks.
Nutrition Facts : Calories 217.4 calories, Carbohydrate 32.6 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 5.1 g, Sodium 227.2 mg, Sugar 17.8 g
RAINBOW CUPCAKES
Make someone smile with these cheery rainbow cupcakes. The striped sponge and buttercream sprinkle topping are sure to brighten anyone's day
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 10
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4 and fill a cupcake tray with 10 cases.
- Beat the butter, vanilla and caster sugar together with an electric whisk until pale and fluffy. Gradually whisk in the eggs, scraping down the sides of the bowl after each addition.
- Mix in the flour and a pinch of salt until just combined. Divide into five bowls and colour each a different shade with a drop of food colouring. We chose red, yellow, green, blue and purple.
- Starting with the end of the rainbow (in our case purple), evenly spread 1 tsp of the mixture into each cupcake case using a piping bag or the back of a teaspoon. Top with 1 tsp of the next colour and spread - be careful not to mix the colours together whilst bringing the mix all the way to the edge of the case. Repeat until all the colours are used up and you're left with an even layer of red on the top.
- Bake for 15 mins, until a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
- To make the buttercream, beat the butter until very soft. Add the icing sugar, vanilla extract and a pinch of salt and whisk together until smooth (start off slowly to avoid an icing sugar cloud). Beat in the milk until combined.
- Pipe the buttercream on top of the cupcakes using a circular nozzle, or spread on with a palette knife. Top with sprinkles, if you like.
Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 41 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
More about "rainbow vanilla cupcakes recipes"
RAINBOW VANILLA CUPCAKES - QUEEN FINE FOODS
From queen.com.au
Servings 12Total Time 40 minsEstimated Reading Time 2 mins
- In the bowl of a stand mixer or using a hand mixer, cream butter, sugar and Vanilla Essence until light and fluffy. Add eggs one at a time, mixing to incorporate.
- Add sifted flour and milk in two batches, mixing until just combined. Add ¼ cup of batter to each case then bake for 15-20 minutes or until cupcake bounces back when pressed lightly. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
- In the bowl of a stand mixer or using a hand mixer, combine butter, icing sugar and Vanilla Bean Paste. Mix on low to incorporate, then beat on high until light and fluffy (about 5 minutes).
RAINBOW CUPCAKES RECIPE OR TIE-DYE CUPCAKES - DIVAS …
From divascancook.com
BEST RAINBOW CUPCAKES RECIPE - HOW TO MAKE …
From delish.com
EASY RAINBOW CUPCAKES RECIPE - KERRY COOKS
From kerrycooks.com
RECIPE: RAINBOW CUPCAKES | DUNCAN HINES CANADA®
From duncanhines.ca
RAINBOW CUPCAKES WITH BUTTERCREAM FROSTING - JUST A …
From justataste.com
RAINBOW VANILLA CUPCAKES - COOKAHOLIC WIFE
From cookaholicwife.com
Cuisine AmericanTotal Time 43 minsCategory Baking, CupcakesCalories 488 per serving
- Beat butter in the bowl of a stand mixer until light and fluffy. Then add in the powdered sugar, 1/2 cup at a time until combined.
RAINBOW CUPCAKES WITH VANILLA CLOUD FROSTING - DINNER, …
From dinnerthendessert.com
4.7/5 (35)Total Time 50 minsCategory DessertCalories 363 per serving
- In your stand mixer cream the butter and sugar together until much lighter in color, like a easter-y spring yellow (2-3 minutes).
RAINBOW SWIRL CUPCAKES | BAKING MAD
From bakingmad.com
RAINBOW CUPCAKES TUTORIAL - MOMS & MUNCHKINS
From momsandmunchkins.ca
TASTE THE RAINBOW: VEGAN VANILLA CUPCAKE RECIPE - GLORIFIED HOBBY
From glorifiedhobby.com
RAINBOW CUPCAKES – SICKLY SWEET CREATIONS
From sicklysweetcreations.com
RAINBOW CUPCAKES - COOKIES & CARROT STICKS
From cookiesandcarrotsticks.com
OVER THE RAINBOW CUPCAKES | TWO-BITE
From twobite.ca
VANILLA RAINBOW CUPCAKES - MOMMA 'N MANILA
From mommanmanila.com
DARLING OVER THE RAINBOW CUPCAKE RECIPE - THE UNLIKELY HOSTESS
From theunlikelyhostess.com
RAINBOW CUPCAKES - KITCHEN DIVAS
From kitchendivas.com
RAINBOW CUPCAKES - EASY RAINBOW CUPCAKES RECIPE
From dessertsonadime.com
RAINBOW CUPCAKES RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
HOW TO MAKE RAINBOW FROSTED CUPCAKES | KING ARTHUR BAKING
From kingarthurbaking.com
RAINBOW CUPCAKES WITH VANILLA BUTTERCREAM - SOMETHING SWANKY
From somethingswanky.com
RAINBOW CUPCAKES WITH VANILLA CLOUD FROSTING RECIPE
From recipes.net
RAINBOW CUPCAKES – SNACKS AND SIPS
From snacksandsips.com
FANTASY VANILLA ALMOND RAINBOW CUPCAKES ♥
From theamandacupcake.com
RAINBOW CUPCAKES WITH VANILLA BUTTERCREAM | LIFE MADE …
From lifemadesimplebakes.com
RAINBOW CUPCAKES RECIPE - CRAYONS & CRAVINGS
From crayonsandcravings.com
RAINBOW CUPCAKES - SWEETS & TREATS BLOG
From blog.shopsweetsandtreats.com
RAINBOW CUPCAKES RECIPE FOR ALL SKILL LEVELS!
From foodheavenmag.com
RAINBOW CUPCAKES KIT BY GLAZIN SWEET IN 2022 | RAINBOW …
From pinterest.ca
TIE DYE RAINBOW CUPCAKES RECIPE - LIFE BEGINS WITH DESSERT
From lifebeginswithdessert.com
HOMEMADE RAINBOW CUPCAKES RECIPE - MASHED
From mashed.com
DELICIOUS VANILLA CUPCAKES RECIPE WITHOUT BUTTER - CAKE DECORIST
From cakedecorist.com
RAINBOW CUPCAKES WITH FLUFFY VANILLA FROSTING - LIVING ON COOKIES
From livingoncookies.com
THE BEST RAINBOW CUPCAKES - THE DOMESTIC REBEL
From thedomesticrebel.com
RAINBOW CUPCAKES WITH VANILLA CLOUD FROSTING - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
RED VELVET CUPCAKES RECIPE | RAINBOW MILK
From rainbowmilk.com
EASY RAINBOW CUPCAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
RAINBOW VANILLA CUPCAKES WITH CREAM CHEESE BUTTERCREAM
From angelfood.co.nz
RAINBOW CUPCAKES WITH BUTTERCREAM FROSTING L BEYOND FROSTING
From beyondfrosting.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love