How to Make easy Rainbow Swirl Funfetti Cupcakes From Scratch Recipe
Place each frosting color in a sandwich bag and cut off one tip. Lay a sheet of plastic wrap on your work surface. Pipe a straight vertical line in each color, right next to each other, in the order of the rainbow: red, orange, yellow, green, blue, purple. Roll up the plastic wrap and twist the ends. Cut off one end.
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Make the cupcakes: Preheat the oven to 350°F. Line cupcake tins with wrappers. In a medium bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
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Preheat oven to 350°F. Line a standard cupcake pan with 10 paper liners. In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in egg and vanilla, followed by salt, baking soda and cocoa powder.
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Add the cake mix, flour, sugar, salt, sour cream, melted butter, eggs, and milk to the bowl of a stand mixer. You can also use a large bowl and a hand mixer. Combine all of the dry ingredients and the wet ingredients on low speed and then mix on medium speed for 2 minutes. Divide the batter into 6 separate bowls.
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Heat oven to 350° and line 24 cupcake tins with 24 cupcake liners. In the bowl of a stand mixer with the whisk attachment whip the eggs for a few minutes until stiff peaks form. Scrape out the bowl and set aside. In the same bowl with the paddle attachment beat the butter, oil and sugar until light and fluffy.
Perfect Vanilla Cupcake Recipe (VIDEO)
Preheat the oven to 350 degrees. In your stand mixer cream the butter and sugar together until much lighter in color, like a easter-y spring yellow (2-3 minutes). Add in the egg whites and vanilla until totally combined. Add the salt and baking powder to the flour.
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Combine the milk, vanilla extract, and salt in a small bowl, and stir them together to dissolve the salt and set aside. Place the butter in a stand mixer fitted with a paddle attachment. Mix for 2 minutes on medium speed, until the butter is lighter in color and creamy. Scrape the bottom and sides of the bowl.
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Make the Cupcakes. Mix the cake batter according to the recipe or box directions. Line your muffin tins with cupcake liners. Divide your batter evenly among six bowls. Add food coloring to each bowl, one for each color of the rainbow (red, orange, yellow, green, blue, purple). Stir to combine.
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This takes a few minutes. Scrape the bowl, add the cream and vanilla. Turn the beater to high and let it whip up for about five minutes. You may need to pause and scrape the bowl a few times. Divide the frosting into four bowls: leave one the original color and then color the three with the colors your chose.
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How to Make Rainbow Cupcakes. Prepare. Preheat oven to 325°F and line cupcake pan with liners. Set aside. Mix batter. Add cake mix and dry pudding mix to a large bowl and stir until combined. Then mix in eggs, canola oil and water and stir. Finally, mix in sour cream. Color the batter.
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Get Ready to Bake: Preheat the oven to 350°F/180°C and line a muffin pan with 12 cupcake liners. Set aside while you make the batter. Mix the Wet Ingredients: In a large bowl, using an electric hand mixer, cream together the butter and sugar at medium speed until lighter in color and smooth.
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step two: prepare the big frosting bag. Place a rectangle of plastic wrap on the counter (about 12-inches by 10-inches). Pipe the red frosting in a line on the plastic wrap. Pipe back and forth three or four times to make a bar of frosting about 8-inches long. Repeat with the orange frosting just under the red. Repeat with the remaining colors.
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For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners. In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs and egg yolks and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes.
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How to Make Easy Rainbow Buttercream Cupcakes. 1) Whip up a batch of your favorite cupcakes (I used a cake mix).. 2) While your cupcakes are baking, make homemade vanilla buttercream (recipe follows). 3) Divide buttercream equally into 6 separate bowls. Add food coloring to each bowl and mix. 4) Place each bowl of frosting into a pastry bag, then twist and seal.
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Stir for 1-2 minutes to fully incorporate the paste throughout the batter. Preheat the oven to 350F and place cupcake liners in a muffin pan. Using a large ice cream scoop filled ¾ of the way full, scoop the batter up and pour into the cupcake liner. Repeat with other cupcakes. Bake for 20 minutes at 350F.
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Rainbow Buttercream Frosting. Beat 1 cup of butter, 2 tsp vanilla extract, and 1/4 tsp of salt on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth. Slowly mix in 3 1/2 cups of powdered sugar and 2 Tbsp of heavy cream on a low speed. Beat on low until the ingredients are fully incorporated.
