Trim Treats: Rainbow Cupcakes

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Happy Saint Patrick’s Day Everyone!

There is only one thing better than a pot of gold and it’s a batch of these sweet rainbow-colored cupcakes!

Don’t sit around waiting for a little leprechaun to toss a bit of luck your way because you won’t need it: These little masterpieces look super impressive and are extremely simple to create! I bet you have all of the ingredients in your apartment already.

So what are you waiting for? Go grab some food coloring, a bunch of friends and prepare to be amazed by your awesome culinary talent!

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For the cupcakes:

2 sticks unsalted butter, softened

2 cups granulated sugar

4 eggs, room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

Red, yellow and blue food coloring

Frosting:

16 oz container store-bought vanilla frosting. (We used Duncan Hines)

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To Make the Cupcakes:

Step 1: Preheat the oven to 350°. Line a medium cupcake pan with paper liners.

Step 2: Cream the butter and sugar. Beaters or a stand-up mixer would be ideal, but you can improvise with a wooden spoon. If you use a spoon, make sure the butter is extra soft. (A little warmer than room temperature but not melted.)

Step 3: Add the eggs and vanilla to the mixture. Mix until combined.

Step 4: In a separate bowl combine flour, baking powder and salt. Add to the butter mixture alternating with the milk. Mix until completely combined.

Step 5: Divide the batter into separate bowls depending on how many colors you want to make. Color each bowl of batter a separate color so you will have one of each color. Add enough food coloring to each bowl of batter to create your desired shade. You can mix some of the drops to create orange, green and purple if you wish.

Step 6: Add the batter to the liners, layering an even amount of each color to fill halfway to three-quarters full. I suggest adding no more than three color layers because otherwise they blend too much. Also, do not overfill the cupcake liners or they will overflow!

Step 7: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

To Frost:

When the cupcakes are completely cool, they are ready to frost!

If desired, keep the frosting white to make it look like fluffy butts. Or, add a few drops of blue to make it a light sky-blue color. You can create a piping bag by cutting off a small corner of a plastic sandwich bag, or just frost with a spatula.

Enjoy!!!

This recipe is adopted from Crazy About Cupcakes by Krystina Castella.

xoxo, 

Kelsey Weidmann

photographed by Young Hwang

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