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 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.
RAINBOW CUPCAKES
Provided by Food Network Kitchen
Time 1h45m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with white paper liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Stir together the milk, lemon juice and vanilla in a small bowl; set aside (the milk will curdle). Beat the butter, 3/4 cup sugar and the lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low. Beat in the flour mixture in three batches, alternating with the milk mixture in two batches, until combined. Increase the mixer speed to medium and beat briefly until smooth.
- Beat the egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in the remaining 1/4 cup sugar; continue beating until stiff glossy peaks form, about 3 minutes. Using a rubber spatula, fold the beaten egg whites into the batter in two batches. Divide the batter evenly among 6 small bowls; tint each with 1 to 3 drops gel food coloring, stirring to distribute the color.
- Divide the purple batter evenly among the prepared muffin cups (about 1 1/2 teaspoons per cup) and gently spread to cover the bottom; layer the blue, green, yellow, orange and red batters on top, gently spreading each color but making sure not to swirl the colors together. (The liners will be full.) Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, make the frosting: Whisk the sugar, egg whites, water, vanilla, cream of tartar and salt in a large metal bowl set over a saucepan of simmering water until combined (do not let the bowl touch the water). With the bowl still over the simmering water, beat the mixture with a hand mixer on medium-high speed until stiff glossy peaks form, 5 to 7 minutes. Remove the bowl from the saucepan and let cool 5 minutes. Transfer the frosting to a piping bag fitted with a large round tip. Generously pipe onto the cupcakes.
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
Delicious cupcakes frosted with rainbow colors gives you a colorful dessert made using Betty Crocker™ Super Moist™ cake mix and frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 400, Carbohydrate 71 g, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg
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 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
RAINBOW SURPRISE CUPCAKES
Colorful sprinkles inside the cupcakes will make your next party delicious and fun!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
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 cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Using melon baller or small spoon, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candy sprinkles.
- Frost cupcakes with frosting. Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 3 g, TransFat 1 g
JUMBO CHOCOLATE CUPCAKES
Using a jumbo muffin pan, these larger-than-usual cupcakes are still cute and make a sweet gift.
Provided by MileHighBaker
Categories Chocolate Cupcakes
Time 1h20m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 109.8 g, Cholesterol 98.3 mg, Fat 6.2 g, Fiber 5.9 g, Protein 12.3 g, SaturatedFat 2.9 g, Sodium 597.4 mg, Sugar 70.2 g
GIANT CUPCAKE
Make a giant cupcake from scratch with this simple recipe. This amazing giant cupcake will stand out at any birthday, wedding or even just as a little treat! You will need a giant cupcake cake pan.
Provided by maeveanne2426
Categories Desserts Cakes Cupcake Recipes
Time 1h10m
Yield 15
Number Of Ingredients 5
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.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 40.6 g, Cholesterol 123.2 mg, Fat 20.6 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 12.3 g, Sodium 321.6 mg, Sugar 23.6 g
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