Rainbow Cupcakes

I can’t believe that St. Patrick’s Day is just around the corner! These rainbow cupcakes are just perfect for celebrating the holiday! And they aren’t just perfect on St. Patrick’s Day–they are the perfect cupcakes for kids, spring time, parties or holidays!

rainbow cupcakes

These rainbow cup cakes boast healthier ingredients but the same great taste that a traditional cupcake would have. They are beautiful when made, but I will admit that they can be time consuming. But they are totally worth it!

rainbow cupcakes

One thing you will notice is that these rainbow cupcakes are actually dyed using  natural vegetable dyes. These cupcakes were made using Nature’s Flavors natural food dyes. There are several companies that sell natural food dyes. You can usually find them at any health food store. I’ll do a tutorial soon on how to use natural dyes and the companies that sell them.

But for now, go enjoy some rainbow cupcakes!

rainbow cupcakes

Rainbow Cupcakes

Rainbow Cupcakes

Ingredients

  • 2 1/4 cups unbleached all purpose flour or white whole wheat flour
  • 3 tsp baking powder
  • 1 1/4 cup sugar
  • 1 tsp salt
  • 1/2 cup plain or vanilla greek yogurt
  • 1 cup milk
  • 4 egg whites
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 375 degrees. With an electric mixer on medium speed, beat all ingredients except for eggs and vanilla for two minutes. Add eggs and vanilla and beat for an additional two minutes. Divide batter among six different bowls. In each bowl, add appropriate amount of food dyes until desired color is reached.
  2. Mix each color in well into each bowl. You may need to experiment or add more coloring depending on the hue. Also know that if you are using the vegetable colorants that their hues will change a little when baked.
  3. Place greased muffin cups into muffin pans. Pour approximately 1/2-1 tablespoon of the purple batter in the muffin cup first, followed by the blue, green, yellow, orange and finally red. As you go, gently spread each layer of batter with the back of a spoon to completely cover the color underneath. Bake for 15-20 minutes. Remove muffins from muffin pan and allow to cool before frosting. Frost each cupcake with buttercream rainbow frosting (recipe below), whipped coconut milk, or a dollop of TruWhip.
  4. BUTTERCREAM FROSTING
  5. 1 cup butter, unsalted, softened
  6. 4 cups powdered sugar
  7. 1/4 tsp salt
  8. 1/2 tbsp vanilla extract
  9. Milk or cream
  10. In a bowl, cream the butter for one minute on medium speed. Turn the mixer down and slowly add the powdered sugar, salt, and vanilla. Add milk one tablespoon at a time if necessary to produce a stiff but spreadable frosting. (Generally you will use more dye than traditional dyes so it will thin the frosting slightly). Divide the frosting into seven bowls. Color each with desired color. Using a piping bag or a ziploc bag with the corner snipped off start piping red at the top of the cupcake, then follow with the other colors of the rainbow. At the bottom of the cupcake pipe white clouds.
  11. Disclaimer: I was given samples of Nature’s Flavor natural food dyes to use in this recipe. However, my opinion of the dyes were my own.
http://burntapple.com/2013/03/11/rainbow-cupcakes-2/

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