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
ROSY RHUBARB CUPCAKES
If you're in a big hurry, these cupcakes are delicious even without frosting. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. -Sharon Nichols, Brookings, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frost if desired.
Nutrition Facts : Calories 168 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 64mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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