Rainbow Vanilla Cupcakes Recipes

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 VANILLA CUPCAKES

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.

RAINBOW CUPCAKES

Steps:

• Mix the cake batter according to package directions.
• Evenly divide prepared batter into several different bowls. The amount of bowls will depend on the amount of colors you want for your cupcakes.
• Add a generous amount of gel food coloring to each bowl until you have a vibrant batter.
• I usually mix 7 bowls - red, orange, pink, yellow, green, blue, and purple.
• Line your muffin tin with paper cups and then begin spooning the colored batter into the cups.
• Add batter color by color, one tablespoon of red in each of the cups, then added a tablespoon of orange on top of the red, and so on until all colors were used. The colors will not "leak".
• Fill the cups approximately 2/3 full of batter.
• Bake as directed on the box.
• Allow the cupcakes to cool completely, and frost to your liking.
• I used whipped cream cheese frosting to give the cupcakes a "cloud" effect.

RAINBOW CUPCAKES

Steps:

• Cupcakes:.
• Grease muffin tins, or line with paper or silicone cupcake liners.
• Whisk flour, salt, baking powder & baking soda together.
• Whisk eggs, sugar, oil, buttermilk & vanilla together in a separate bowl.
• Add dry ingredients to wet ingredients & whisk to combine.
• Divide batter into 6 dishes, using 3/4 c batter per dish.
• Add colour to each of the dishes as follows, & stir well to mix.
• purple - 3 drops red food colour & 2 drops blue food colour,.
• blue - 6 drops blue,.
• green - 6 drops green,.
• yellow - 6 drops yellow,.
• orange - 6 drops yellow & 2 drops red,.
• red - 9 drops red.
• Starting with purple, add 1 generous teaspoon to each prepared cupcake liner. Then move on to the blue & top with 1 teaspoon of blue. continue on like this for each colour in the order given above. You can either add the colours one on top of the other & they will form layers, or you can place spoonfuls around the edge of the cupcake liner & you will get a blocky colour effect. Don't try to spread the batter or you will end up blending the colours together.
• Bake at 350 for 15 - 20 minutes. If you are using a convection oven lower your temperature to 325 & bake for the same amount of time. Cool on wire rack. If you have used silicone liners, remove the cupcakes from the liners after about 10 minutes or they will create to much moisture.
• Vanilla Buttercream Frosting:.
• Beat butter, vanilla & cream until light & fluffy.
• Beat in icing sugar, 1 cup at a time.
• Beat well after last cup of icing sugar.
• Spread or pipe frosting on cooled cupcakes.
• Top with candy sprinkles (if using) after each cupcake before frosting has a chance to set up.

OVER THE RAINBOW CUPCAKES

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.

VEGAN VANILLA CUPCAKES WITH RAINBOW SPRINKLE FROSTING RECIPE BY TASTY

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!