I’m from Texas where it’s hotter than anything in the summer. But, the past few days it’s been nothing but rainy and only in the low 70s for the high. This is unheard of around here! With all this rain, it’s been a bit dreary and damp for quite awhile. I thought a lovely jumbo rainbow cupcake would brighten the day. They are just so much fun when you bite into one and see all those colors. You can’t help but smile!
With this batch, I cheated and used a boxed cake mix, which is just fine. You can use a boxed white cake mix or make your own from scratch. The main thing is dividing and coloring the batter for your little rainbows of yummy goodness.
(For 12, just double everything in the recipe)
1 box white cake mix
- Red: 18 drops red
- Orange: 12 drops of yellow and 4 drops of red
- Yellow: 12 drops of yellow
- Green: 12 drops of green
- Blue: 12 drops of blue
- Purple: 9 drops of blue and 6 drops of red
5. Add 1 tbs of each color to each baking cup in layers. If you’re only using 5 colors, add closer to 1 1/2 to 2 tbs. After you add the last color, your cupcakes should be about 2/3 full. (The toothpick in the picture is because originally, I was going to swirl them. But, I decided at the last minute to change my mind and just keep them in lovely layers.)
7. Let cool before frosting.
Vanilla Buttercream Frosting
3-4 cups powdered sugar
3-5 tbs milk
1-2 tsp vanilla extractDirections
1. With your electric mixer using the whisk attachment whip the butter on high speed until it’s very pale and very fluffy. This takes about 5-7 minutes. Make sure you frequently scrape down the sides of the bowl.2. Add in powdered sugar, milk and vanilla extract and mix on low speed until blended. Check the consistency to see if you need to add more milk or powdered sugar.
3. Once it’s not too heavy or runny, then increase your mixer speed to medium and beat until very light and fluffy. I usually leave the mixer on about 5 minutes. Scrape down the sides of the bowl frequently.
4, Immediately spread over cooled cake or cupcakes.