Rainbow Cupcakes
Recipe type: Dessert
Serves: 24
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 sticks unsalted butter, room temperature
  • 2⅓ cups sugar
  • 5 large egg whites
  • 2 teaspoons pure vanilla extract
  • 1½ cups milk
  • Red, orange, yellow, green, blue, and purple gel food coloring
  • Buttercream
  1. Preheat oven to 350 degrees.
  2. Place cupcake liners in one 24 count or two 12 count cupcake pans.
  3. In a large bowl whisk together flour, baking powder and salt.
  4. In the bowl of an electric mixer fitted with the paddle attachment cream butter and sugar.
  5. Slowly add egg whites and mix until well combined.
  6. Add vanilla and mix until fully incorporated.
  7. Add flour mixture and milk in two alternating additions beginning with the flour and ending with the milk.
  8. Mix until combined.
  9. Divide batter evenly between six medium bowls.
  10. Add enough of each color of food coloring to each bowl until desired shade is reached.
  11. Transfer each color to a large individual Ziploc bag.
  12. In rainbow order (red, orange, yellow, green, blue, purple) fill the cupcake papers with each color while just barely covering the previous batter color.
  13. Transfer to oven and bake for about 15 minutes.
  14. Remove cupcakes from oven and transfer to a wire rack.
  15. Let cool completely before frosting.
  16. Take the buttercream and separate into 3 bowls.
  17. Color one blue, one yellow, and one pink.
  18. Open your frosting bag/Ziploc bag wide and spoon the tinted blue frosting up one side, pink up another and yellow in the middle.
  19. Make sure to pipe it out on to a plate until you see all the colors coming out then top your cupcakes with a swirl.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/rainbow-cupcakes/