Jumbo Rainbow Cupcakes Recipes

GIANT CUPCAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). If using a metal giant cupcake pan, thoroughly grease all sides and dust with flour, tapping to remove any excess. If using a silicone cake pan, there is no need to grease.
• Combine sugar and butter in a bowl and beat with an electric mixer until light and fluffy. Add in flour alternately with beaten eggs, a little at a time, beating well after each addition. Stir in vanilla extract. Divide the mixture between the top and bottom giant cupcake pans.
• Bake in the preheated oven until a tester inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan, then turn out to cool completely on a wire rack. Once cool, frost and decorate as desired with your favorite frosting.

RAINBOW 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 mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed for cupcakes.
• Divide frosting among 6 small bowls. Add 1 color food color to each bowl; mix well. Using decorating bag and pastry tip #806 (or any large-hole pastry tip), pipe rings of each color frosting on cupcakes. Top with gumballs.

JUMBO RAINBOW CUPCAKES

Steps:

• Heat oven to 350°F. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
• In large bowl, beat cake mixes, water, oil and egg whites with electric mixer on low speed 1 minute, then on medium speed 2 to 3 minutes, scraping bowl occasionally, until well blended.
• Divide batter among 6 separate bowls; tint each bowl a different color. For red, add 18 drops red food color. Orange: 4 drops red and 12 drops yellow. Yellow: 12 drops yellow. Green: 12 drops green. Blue: 12 drops blue. Purple: 9 drops red and 6 drops blue.
• In each muffin cup, place 1 tablespoon red batter. Add about 1 tablespoon of each remaining color batter until you have added all 6 colors.
• Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Pipe or spread frosting on cupcakes.

JUMBO CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 6-cup jumbo muffin pan with cooking spray.
• Combine flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
• Beat butter until smooth in a large bowl. Add sugar and beat for 1 minute. Add eggs and vanilla and beat until thoroughly mixed. Stir in dry ingredients. Add milk and mix until smooth.
• Fill the prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack and let cool completely, about 25 minutes more.

RAINBOW CUPCAKE

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.