Rainbow Cupcakes

Recipe by Steph H.
READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
  • 19 12
    ounces white cake mix
  • 13
    cup vegetable oil
  • 1
    cup water
  • 6
    ounces food coloring (Gel food coloring is best, Betty Crocker offers traditional colors as well as neon colors)
  • 8
    ounces cream cheese frosting
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DIRECTIONS

  • Mix the cake batter according to package directions.
  • Evenly divide prepared batter into several different bowls. The amount of bowls will depend on the amount of colors you want for your cupcakes.
  • Add a generous amount of gel food coloring to each bowl until you have a vibrant batter.
  • I usually mix 7 bowls - red, orange, pink, yellow, green, blue, and purple.
  • Line your muffin tin with paper cups and then begin spooning the colored batter into the cups.
  • Add batter color by color, one tablespoon of red in each of the cups, then added a tablespoon of orange on top of the red, and so on until all colors were used. The colors will not "leak".
  • Fill the cups approximately 2/3 full of batter.
  • Bake as directed on the box.
  • Allow the cupcakes to cool completely, and frost to your liking.
  • I used whipped cream cheese frosting to give the cupcakes a "cloud" effect.
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