Rainbow Cupcakes Trial

I introduced this recipe for Rainbow Cupcakes a couple of weeks ago, and I finally got around to mixing it up for myself last night.  

Here's what I thought about it:

• Wow!  Talk about moist cupcakes!
• Using gel food coloring (Wilton brand) made a huge difference in the intensity of the colors.
• Overall, it was a very easy recipe.
• The butter cream frosting recipe was yummy, but pretty standard (read: nothing new).

I had a really good time making these with my husband.  We made one pan of regular sized cupcakes and one pan of mini cupcakes.  The cooking time for the mini cupcakes was 12 minutes instead of 18, but that was the only difference.

These cupcakes look very impressive for the amount of time involved, so if you are looking to make a big splash, these will do the trick!

P.S. I have no idea how they get the frosting to look so smooth.  I used the same frosting recipe and everything.  I just put it on with a butter knife, and that works for me, but if you know the secret for smooth frosting on cupcakes, let me know!

Rainbow Cupcakes

I saw this recipe demonstrated on Studio 5 (our local morning show) and thought it was worth reposting.  I got the recipe from Mindika Moments, but it seems that she originally got it from Our Best Bites.

photo from Mindika Moments

CREAM CHEESE VANILLA CUPCAKES

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1 t. vanilla

1. Preheat the oven to 350 degrees F. Line two 12 count muffin tins with paper liners.
2. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy.
3. Add the cake mix, water and vanilla and mix until smooth, about 3 minutes.
4. Fill the muffin cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes.
5. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
6. When cook, frost with vanilla butter cream frosting (recipe below) or your favorite frosting.

VANILLA BUTTER CREAM FROSTING

(Mindika Moments Original)

1 C. butter softened (2 sticks)

2 lb. powdered sugar

1/4 + C. milk

1-2 t. vanilla

1. In a mixing bowl combine the butter, vanilla and powdered sugar. Mix, starting slow, until somewhat combined.

2. Start by adding 1/4 C. milk and mix. Slowly add more milk, one or two tablespoons at a time, until the frosting reaches your desired consistency*.

*For cupcakes and cake you want the frosting to be a little thicker, so it holds it's shape. If you are using the frosting cookies, Cinnamon rolls etc...you may want the frosting a little thinner. 

If you want to see this recipe demonstrated, click here to see the video.  She will show you how to do the different colors, which is the most important part of the recipe!  She also added some extra tips and tricks that she didn't have time to talk about on the show.  I am super excited to try this recipe out!  I am thinking I will make some Easter cupcakes to share with our family.