These are a fun twist on the standard rainbow cake (rainbow cakes are still awesome).
They make an impressive display, and can easily be customized with different colors to match any theme or color scheme.
Step 1: Ingredients
*You can substitute a boxed white cake mix for the white cake recipe
1 c. white sugar
1/2 c. butter, melted
2 tsp vanilla
1 1/2 c. all purpose flour
1 3/4 tsp baking powder
1/2 c. milk
1/2 c. butter, softened
1 (8oz) pkg cream cheese, softened
1 - 2 tsp clear extract of your choice (I used vanilla)
2-3 tbsp milk
3-4 c. powdered sugar
You will also need:
- Skewers (if you're going to give these to small children, you can use popsicle sticks!)
- mini cupcake pan
- piping bag and tip
Step 2: Cake
Cream your melted butter with your sugar. Add the eggs, vanilla, and milk.
Mix the Baking Powder into your flour, and add to the mixture.
If you're mixing by hand, it's easier to add half the flour, half the milk, then the remaining flour, followed by the last of the milk - mixing until combined after each addition.
Divide your batter into 6 bowls (I would have done 7, but I didn't think 7 cupcakes would fit on my skewers =\)
To get the colors I used:
Red - 15 drops red
Orange - 7 drops yellow + 3 drops red
Yellow - 9 drops yellow
Green - 9 drops yellow + 2 drops blue
Blue - 14 drops blue
Purple - 7 drops red + 2 drops blue
Depending on the type of food coloring you use, you may have to adjust the amounts
Step 3: More Things to Do
Preheat your oven to 350°F.
Oil your mini cupcake pan, and add your batter. (for the cake recipe) I filled mine almost all the way to the top, because I wanted mounded cupcakes. These only took about 9 minutes to bake. Be careful not to leave them in too long, or the sides of your cupcakes will brown - hiding their pretty colors. Once they're done, allow them to rest in the pan a few minutes, then move them to a cooling rack and let them cool completely.
To make your frosting, cream together your butter and cream cheese. Add your extract, and milk.
Carefully add in the powdered sugar. You may need to add more milk or more powdered sugar until you've gotten the consistency you want. Your frosting should be thick enough to hold your cupcakes onto your skewers, but not too thick to squeeze through a piping bag.
Step 4: Frosting, Sprinkles
Lay some cupcakes next to a skewer. This just helps you understand about where each color should sit.
Frost your cupcakes, and cover them in sprinkles. I like to add extra frosting to the red ones, because they sit on top. Put these in the fridge for a few minutes to let the frosting harden some.
Step 5: Creating Your Rainbow
Starting with your bottom color, carefully slide it into the skewer from the top (so the handle part doesn't get covered in cake)
Add a bit of frosting to the bottom to help keep it from sliding down. If your cupcakes are too heavy, you may have to use two skewers at a time. If they still fall, you can try adding some melted white chocolate as an extra glue.
If you get too many crumbs or frosting on the skewer, just brush them off as you go. Since the tops of most of the cupcakes will be hidden by another cupcake, it's okay if they get a little messed up.
Continue adding your cupcakes until you reach the top!