We kept it simple this year and just had family over for
dinner and cake.
He asked for a rainbow cake, so off I go to Google and Pinterest stalk I went. I came across this recipe and made a few
changes, the main one being cupcakes instead of a cake.
The kids both LOVED these and now I am making rainbow
cupcakes for Little Girls birthday too.
These are actually just a white cake, you can cheat and
use a box mix but that is like swearing in my house – I am a firm believer of
cake from scratch vs. cake from box.
These are a bit painstaking to make, but it's worth it.
Everyone loves them (young and old), but I am not saying anyone in particular
is old.3 cups all-purpose flour
4 teaspoons baking powder½ teaspoon salt
1 cup unsalted butter, room temperature
2 1/3 cups white sugar
3 large eggs
2 teaspoons vanilla extract
1 ½ cups milk
Preheat oven to 350 F.
Line 24 cupcake tins with papers, set aside.
Mix together the flour, baking powder and salt in a bowl,
set aside.
Using a stand mixer with the paddle attachment, cream
together the butter and sugar until light and fluffy. Add the eggs one at a time, then the vanilla and
mix until well incorporated. Add the
flour and milk in alternating additions, beginning with the flour and ending
with the milk. Mix until well combined,
scraping down the sides as needed.
Divide the cake batter evenly between 6 bowls.
Add food colouring and then spoon 1-2 tablespoons of each
colour into the cupcake tins, spreading out each colour evenly as much as
possible.
Rainbow food colouring chart: (I used the cheap food colouring you can buy in the grocery store for
this and it worked great.)
-
Purple: 9 red and 6 blue drops
- Blue: 12 drops
- Green: 12 drops
- Yellow: 12 drops
- Orange: 12 yellow and 4 red drops
- Red: 18 drops
Once cooled ice with your favourite icing. My first batch (the one pictured) I used a
cooked icing – it tastes great but is a bitch to work with in a piping bag, I
strongly recommend a nice butter cream, much easier to work with and pipe.
Yield: 24 cupcakes.
Enjoy!
