Getting back on track...

...with Rainbow Cupcakes!  I can't WAIT to get these done.  I found the recipe here at familyfun.com.  I did change it a bit as I didn't use a cake mix (I don't like cake mixes).  I whipped up my own white cake from scratch.  I used this recipe from foodnetwork.com


Just in case you don't want to bop all over the internet I am posting the recpies below as well.  :)


White Cake

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 large egg whites (3/4 cup)
• 3/4 cup milk
• 2 teaspoons vanilla extract

Directions

The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.

Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. 

Taste a Rainbow

Ingredients

• White cake mix (we used an 18-1/4-ounce box)
• Food coloring (red, blue, green, and yellow)

• Baking cups
• Whipped cream (optional)

Instructions

1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.

   RAINBOW COLOR	DROPS OF FOOD COLORING
   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

   
   
   
2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.
   
   
   

   
   
   I will tell you now, DO THE 16 CUPCAKES!  I couldn't find my second muffin tin so I squished them into the one I had (12 cupcakes) and well, they are a little over full...lol.  
   
   
   I just pulled them from the pan and they look sooo good.  We had to taste them (some of the edges just fell off...shoot!  ;))
   
   

   

   
   
   
   
   So here is the finished product.  I chose to make a buttercream style frosting instead of the whipped cream.  It is a family favorite for us.  :)  Here is that recipe too.
   I used about 3-4 T of butter, 1 tsp of vanilla, 2 cups powdered sugar and about 2 T of milk.  Blended it together carefully (as if you don't you will get a face full of powdered sugar) and then iced the cupcakes.  :)
   
   

   ENJOY!

   <3Alison