Rainbow Cupcakes for St. Patrick’s Day
I had wanted to make the rainbow cupcakes for a while just to try the technique. I went bold of course since I am pretty colorful and now that I have done this I can say two things. Doing this alone at 10 PM makes the work a lot harder and the other thing is the work is completely worth the effort!
And I just love how the wrapper takes on the colors too its such a neat effect!
- 3 eggs
- 1¾ C. Sugar
- 1 stick of butter (I use unsalted)
- ¼ tsp salt (omit if you use salted butter)
- 1½ TSP Baking Powder
- 1½ TBS Vanilla
- ¾ C. Whole Milk
- 2 Cups Flour (I used my ultragrain flour you can use cake flour or all purpose but not self rising)
- Preheat oven to 350.
- Cream the butter and sugar until smooth.
- Add eggs one at a time and mix well
- Sift together the flour, salt and powder in a bowl
- Add the flour to the wet mixture
- Add the vanilla
- Add the milk.
- Separate into 6 bowls and use food coloring for your rainbow. I used all Wilton gel colors, and my green is KELLY green, my purple is a mix of red and blue.
- Put all of the colors into zipper sandwich baggies. Snip a small corner off with scissors to squeeze the batter out. if you want my color scheme use the purple first and work backwards.
- After each layer is in, tap the tray on your counter to help flatten the colors (this batter is not runny) and also pop air bubbles
- When you have finished, bake them for 25-35 minutes or until toothpick inserted in center comes out clean.
Vanilla Buttercream: This is a hybrid variation of my normal buttercream.
1 stick of butter
1/2 C. crisco
1 TSP vanilla
4 TBS milk
3-4 cups powdered sugar, sifted
Cream the shortening and butter on medium. Add the vanilla and the milk. Then add the sugar slowly until it reaches desired consistency. I made a double batch of this because I wanted double frosting on my cakes. I prefer the consistency of this one the most because I can still pipe using my pastry bag and it doesn’t harden really fast.