Cupcake #6: Rainbow

I don’t know about my fellow Ontarians, but I am sick to death of these endless grey skies and rainy days. I keep hoping to see a rainbow outside (haven’t seen one yet) and then finally I thought to myself, you know what, I am going to just make a rainbow in my kitchen. And what better way to do that than in cupcake form?

Rainbow cupcakes are colourful and fun and stir up conversation, yet there is no real secret to making them. They can be made with just about any cupcake recipe that has neutral coloured batter. This means that chocolate cupcakes wouldn’t work for the obvious reason that food dye wouldn’t be able to cut through the brown colour. But anything else such as vanilla or rosewater or even carrot cupcakes can be transformed into the emotional healing colours of THE RAINBOW CUPCAKE.

All you need to do is make a few adjustments to your usual recipe by dividing up the batter between 6 bowls and adding the appropriate colour to each portion of batter.

Next, carefully distribute the batter amongst the cupcake liners. You’ll want to add one or two spoonfuls of each colour to each liner so that you end up with 6 layers per cupcake. It doesn’t matter if you start with red or purple. Personally I think it looks prettier if you start with purple on the bottom and end with red on the top later.

I ran out of batter for a few of the cupcakes, in case you are wondering what is with the big purple blob in the final cupcake liner. That is okay though because it will still taste good. But not until we bake them in the oven, following the  recipe directions exactly the same as usual.

When they are done, let them cool as usual and ice them. When you bite into them, the inside should look a little something like this.

And now you have rainbow cupcakes! As you may have guessed, this also works really well as a full-sized cake.

Have you made rainbow cupcakes or any other rainbow food? How did it turn out?

Thanks for stopping by today,

D.

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