Chase Away the Grey with Rainbow Cupcakes
Spring is just around the corner, I can’t wait for the snow to melt and for the temperatures to rise. I’m looking forward to blue skies with puffy, white clouds. Until then, I’ll brighten up the greyest of days by whipping up some “Taste of Rainbow Cupcakes.”
This recipe has been a favorite of mine around St. Patrick’s Day. When I was in high school, I spent several nights babysitting for neighbors, friends and teachers. I always lined up special games, a craft project or baking project to help keep us entertained while their parents were away. The kids loved dying the batter into rainbow colors and watching their creations “puff up” in the oven.
Do you have any St. Patrick’s Day favorites in your recipe book? If so, please share them on TheFieldPosition.com!
"Taste A Rainbow" Cupcakes
- White cake mix
- Food coloring (red, blue, green & yellow)
- Baking cups
- 1 can of white frosting
- Prepare the cake mix and divide the batter evenly between SIX, small bowls.
- Following the directions below, dye each batter a different color:
- 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
- Line the muffin pan wells with baking cups.
- Evenly distribute the purple batter among the cups (approximately a heaping half-teaspoon of each), then the blue, and so on, following the order above. (Remember "ROY G. BIV" from your grade school days? That's how I still remember all of the colors in a rainbow: red, orange, yellow, green, blue, indigo & violet.)
- As you go, gently spread each layer of the batter with the back of a spoon to cover the color underneath. But be careful not to mix the colors!
- Bake the cupcakes according to the cake directions.
- Before serving, remove the paper wrapping to show the colors.
- Top each cupcake with a "frosting cloud."
- For added affect, find small gold-wrapped chocolates to add for the "gold at the end of the rainbow."