Kitchen Adventures, Cooking Explosions

Excuse me…

Posted on: September 8, 2009

But there’s a rainbow in my cupcake.

I have made these a few times now (once, I will admit, it was with a boxed mix. But only once.), and every time they are great fun.

I started with Joy the Baker’s Red Velvet cupcake recipe, because, well, you’re already adding food colouring, so it is only a few more short steps to make rainbow cupcakes. ­čÖé

Start by making the basic cupcake batter.

Joy the Baker’s Red Velvet Cupcakes, turned RAINBOW.

2 cups all-purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

10 Tablespoons unsalted butter, softened

1 cup sugar

2 large eggs

1  teaspoon vanilla extract

1 cup milk

Food colouring in various colours (I used red, yellow, green, and blue. Your standard mix of food colours.)

Put a rack in the center of the oven and preheat oven to 350 degrees F.  Line a muffin tin with cupcake liners and set aside.

Sift together flour, baking powder and salt into a bowl.  Set aside.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.  Beat in eggs one at a time, beating for 1 minute in between each addition.  Beat in vanilla.  Reduce speed to low and add flour mixture alternately with the milk in 3 batches, beginning and ending with the flour mixture and beating until just incorporated.

cupcakebowls(Now this is where the rainbow bit starts.) Now, take the batter and pour it into as many bowls as you want colours. Try to get the amounts as even as possible to ensure even-ish layers.

Then, spoon the batter in layers into your muffin cups. Fill them about 3/4 of the way full. (I overfilled mine, so I had monster-sized cupcakes. I also only ended up with 17. So less batter in each = smaller cupcakes, but there are more of them.)

Then, bake them like you would normal cupcakes. (In this case, bake at 350 for 15-18 minutes, or until the cakes a pick inserted in the center of the cakes comes out clean.  Let cool for 10 minutes then remove cupcakes from muffin tin and let cool on a wire rack.)

If you’re me, though, you get impatient, and pluck one out while they are still hot and break it open. It will look like this:

inside cupcake

The whole pan will look quite pretty, like this:


Then you can frost and decorate them to your heart’s content. I like just a plain buttercream for this. The sweetness sets off the cupcakes nicely, and it is relatively easy to make. ­čÖé

Enjoy your cupcakes!


2 Responses to "Excuse me…"

Looking good!!!! I would definitely love to chomp on one of your delicious cuppie-cakes!!!:)

I can attest they taste every bit as good as they look!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


September 2009
    Feb »
%d bloggers like this: