Rainbow Cupcakes 1 cup all purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup sugar 2 large eggs 1/2 cup vegetable oil (or melted butter) 1/2 cup buttermilk 1 tsp vanilla extract red, yellow, green and blue food colorings Preheat oven to 350F. Grease 10 cups from a 12 cup muffin tin (or line with paper cups). In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined. Divide batter evenly into 5 small bowls; each should have a little more than 1/3 cup batter (approx 6 tbsp or so for each). Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary. Starting with the blue batter, add a small spoonful to each of the 10 grease muffin cups (just over 1/2 tbsp in each). Repeat with all remaining colors, working from green to yellow to orange to red, adding each subsequent spoonful on top of the previous color. Do not attempt to spread the layers of color out (as it can cause layers to combined), but allow them to spread on their own. Bake for about 15 minutes, until a toothpick inserted into the center comes out clean. Cool cupcakes on a wire rack before frosting. Quick Buttercream Frosting 1/2 cup butter, room temperature 3 tbsp milk 1 tsp vanilla extract approx 3 cups confectioners’ sugar In a large bowl, beat together butter, milk and vanilla. Gradually add in the confectioners sugar until frosting reaches a thick, spreadable consistency. You will probably use 2 1/2-3 cups. Pipe or spread frosting onto cooled cupcakes.
Rainbow Cupcakes1 cup all purpose flour1 1/2 tsp baking
powder1/4 tsp salt1/2 cup sugar2 large eggs1/2 cup vegetable oil
(or melted butter)1/2 cup buttermilk1 tsp vanilla extractred,
yellow, green and blue food coloringsPreheat oven to 350F. Grease
10 cups from a 12 cup muffin tin (or line with paper cups).In a
medium bowl, whisk together flour, baking powder and salt.In a
large bowl, whisk together sugar, eggs, vegetable oil, buttermilk
and vanilla extract. Pour in dry ingredients and stir until just
combined.Divide batter evenly into 5 small bowls; each should have
a little more than 1/3 cup batter (approx 6 tbsp or so for
each).Add about 1/2 tsp food coloring to each bowl to make red,
orange, yellow, green and blue batters. Stir well, so no streaks of
plain batter remain. Add additional food coloring if
necessary.Starting with the blue batter, add a small spoonful to
each of the 10 grease muffin cups (just over 1/2 tbsp in each).
Repeat with all remaining colors, working from green to yellow to
orange to red, adding each subsequent spoonful on top of the
previous color. Do not attempt to spread the layers of color out
(as it can cause layers to combined), but allow them to spread on
their own.Bake for about 15 minutes, until a toothpick inserted
into the center comes out clean.Cool cupcakes on a wire rack before
frosting.
Quick Buttercream Frosting1/2 cup butter, room temperature3 tbsp
milk1 tsp vanilla extractapprox 3 cups confectioners sugarIn a
large bowl, beat together butter, milk and vanilla. Gradually add
in the confectioners sugar until frosting reaches a thick,
spreadable consistency. You will probably use 2 1/2-3 cups.Pipe or
spread frosting onto cooled cupcakes.
