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Rainbow Cupcakes For Two

I know this has probably been said a million times this week, but I'm going to say it again anyway. Snow, you have officially overstayed your welcome. Like, it's not even cute anymore. What are you doing. No...just no. STOP IT. This nonsense must come to an end immediately.

Ok, I'm glad I got all that off of my chest. I'm sure it won't change much since Mother Nature has a mind of her own, BUT, I do have a theory on what will help. Positive baking. Not positive thinking, positive baking. It's when you bake positive things so that you can get positive results. Don't quote me on that. Or do. I don't know, I just don't want to get anybody's hopes up. But I have a pretty good feeling that if I bake rainbow-colored things, then rainbows will happen.

Everyone knows the saying, April showers bring May flowers, right? Well, they also bring rainbows. People tend to forget that part, but it's definitely supposed to be there. And if we can all gather together and make these rainbow cupcakes, we can bring on those showers sooner than ever, and consequently, bring out the rainbows! Who is ready to join the movement?

If you're in, you're the best! Let's be bffs. If you're not, well I have two pretty legitimate reasons for you to make these anyway. 1) They're mad moist and delicious and their frosting is perrrfect. 2) I am fairly certain there is a holiday coming up that involves following a leprachaun to the end of a rainbow to get some gold, and these would be perfect for said holiday celebration.

So, there you have it. Something for everybody. Now you really have no excuse not to make these :-)

Rainbow Cupcakes For Two

Yield: 2 cupcakes
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1 tablespoon vegetable oil
1 tablespoon milk
1 large egg white
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
2 tablespoons granulated sugar
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
Food coloring (Red, orange, yellow, green, blue, and violet)*

For the cream cheese frosting:
3 oz cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
6 tablespoons powdered sugar
1 teaspoon heavy cream
pinch of vanilla powder (or 1/4 teaspoon vanilla extract)


Preheat oven to 350 degrees F. Line a muffin tin with 2 cupcake liners; fill the empty tins with water.

In a small bowl, using an electric hand mixer,  beat together oil, milk, egg white, vanilla, and sugar until combined. Add flour and baking powder, and beat until incorporated.

Divide batter evenly between 6 cups. Color the batter in each cup a different color. You only need a small drop of food coloring for each cup; stir well with a spoon to evenly combine.

Divide each colored batter between the two cupcake liners, pouring in the red first, then the orange, then the yellow, then the green, then the blue, and finishing with the violet.

Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Let cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

In the meantime, prepare the cream cheese frosting. In a small bowl, using an electric hand mixer, beat together cream cheese and butter until smooth and creamy. Add powdered sugar, heavy cream, and vanilla, and beat until well combined.

Transfer frosting to a piping bag fitted with a large decorating tip, and frost cupcakes as desired.

*I use Americolor gel food coloring, they work the best. 

Slightly adapted from Chocolate & Carrots

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