Rainbow Cupcakes with Vanilla Buttercream Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
CUPCAKES:2 c flour1 Tbsp baking powder1/4 tsp baking soda1/2 tsp salt1 c sugar4 eggs1 c olive oil1 c buttermilk1 Tbsp vanillaliquid food colouringVANILLA BUTTERCREAM FROSTING1 Tbsp vanilla3 Tbsp heavy whipping cream1/2 c butter, softened3 cups powdered/confectioners/icing sugarcandy sprinkles for decorating (optional)
Grease muffin tins or line with paper or silicone cupcake liners. Preheat oven to 350.
Whisk flour, baking powder, baking soda & salt together.
Whisk eggs, sugar, olive oil, buttermilk & vanilla together in a large bowl.
Add dry ingredients to wet & whisk to combine.
Divide batter into 6 bowls, using 3/4 c batter for each.
Add food colours as follows & stir well to combine:
Purple - 3 drops red colour & 2 drops blue colour
Blue - 6 drops blue
Green - 6 drops green
Yellow - 6 drops yellow
Orange - 6 drops yellow & 2 drops red
Red - 9 drops red
Add 1 generous teaspoon of purple batter to each prepared liner. Put a teaspoon of blue on top & follow through with the rest of the colours in order given, ending with red. You can place the colours one on top of the other & get layers, or place the spoons of batter around the edge to get a blocky colour effect. Do not try to spread the batter or you will blend the colours.
Bake at 350 for 15 - 20 minutes. If using a convection oven bake at 325 for the same amount of time. Place cupcakes on wire rack to cool. If you have used silicone liners remove the cupcakes from them after 10 minutes or they will creat too much moisture.
VANILLA BUTTERCREAM FROSTING:
Beat butter, cream & vanilla till light & fluffy.
Beat in icing sugar 1 cup at a time. Beat well after last cup.
Spread or pipe frosting on cooled cupcakes. If using candy sprinkles, sprinkle after frosting each cupcake before the frosting has a chance to set up.
Enjoy.
Serving Size: 26 cupcakes
Number of Servings: 26
Recipe submitted by SparkPeople user DEMELZAPOLDARK.
Whisk flour, baking powder, baking soda & salt together.
Whisk eggs, sugar, olive oil, buttermilk & vanilla together in a large bowl.
Add dry ingredients to wet & whisk to combine.
Divide batter into 6 bowls, using 3/4 c batter for each.
Add food colours as follows & stir well to combine:
Purple - 3 drops red colour & 2 drops blue colour
Blue - 6 drops blue
Green - 6 drops green
Yellow - 6 drops yellow
Orange - 6 drops yellow & 2 drops red
Red - 9 drops red
Add 1 generous teaspoon of purple batter to each prepared liner. Put a teaspoon of blue on top & follow through with the rest of the colours in order given, ending with red. You can place the colours one on top of the other & get layers, or place the spoons of batter around the edge to get a blocky colour effect. Do not try to spread the batter or you will blend the colours.
Bake at 350 for 15 - 20 minutes. If using a convection oven bake at 325 for the same amount of time. Place cupcakes on wire rack to cool. If you have used silicone liners remove the cupcakes from them after 10 minutes or they will creat too much moisture.
VANILLA BUTTERCREAM FROSTING:
Beat butter, cream & vanilla till light & fluffy.
Beat in icing sugar 1 cup at a time. Beat well after last cup.
Spread or pipe frosting on cooled cupcakes. If using candy sprinkles, sprinkle after frosting each cupcake before the frosting has a chance to set up.
Enjoy.
Serving Size: 26 cupcakes
Number of Servings: 26
Recipe submitted by SparkPeople user DEMELZAPOLDARK.
Nutritional Info Amount Per Serving
- Calories: 256.9
- Total Fat: 14.0 g
- Cholesterol: 42.2 mg
- Sodium: 166.4 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 0.3 g
- Protein: 2.4 g
Member Reviews