Rainbow Cupcakes

I’ve seen recipes for rainbow cakes and cupcakes going around the internet for a while. I’ve never had much interest in them even though I like the way they look, but this morning I woke up really wanting to make some! They are cute and were fun to make–I imagine these would be a bit hit at a birthday party or bake sale!

To make these, prepare white cake batter. You can use a boxed mix, but I would suggest a heavier cake to keep the colors from mixing, like this Martha Stewart recipe listed below.
Prepare whichever recipe you are using as usual. Before pouring batter in a pan, divide into separate bowls. Use food coloring (I prefer gel) to achieve the colors you would like. Then spoon each color one by one into cupcake liners. Many people like to spoon one directly on top of the other to create layers, but I like mine a bit messier. Have fun with it!

Before they baked they looked like this:

After they cool I iced them with a heavy and rich cream cheese frosting.

My recipe suggestions:

Vanilla Cucpakes, from Martha Stewart

3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1 cup unsalted butter, room temperature
1 ½ cup sugar
4 large eggs
3 tsp vanilla extract
1 1/3 cup reduced-fat sour cream

1. Preheat oven to 350 degrees F. Line a standard two muffin tins with paper liners. In a small bowl, whisk together flour, baking powder, and salt; set aside.
2. With an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla.
3. With the mixer on low speed, gradually beat in flour mixture and sour cream in alternating batches, beginning and ending with the flour. Divide batter evenly among prepared muffin cups.
4. Bake until a toothpick inserted in the center of a cupcake comes out clean and the top is springy to the touch, 20 to 25 minutes. Cool 10 minutes in the pan, then turn out onto a rack to cool completely before spreading with frosting.

Cream Cheese Frosting

16. oz cream cheese, softened
½ cup butter, softened
2 tsp vanilla extract
2-4 cups confectioner’s sugar

Cream together the cream cheese, butter, and vanilla until smooth. Add sugar and beat until you’ve reached the desired consistency. For a sweeter taste, add more sugar.

The above recipes should make and generously frost 24 cupcakes, 48 mini-cupcakes, or one cake.