Tuesday, March 13, 2012

Rainbow Cakes

St. Patty's Day is getting closer and no holiday festivities would be complete without a holiday themed dessert!!
Today we made these adorable little rainbow cupcakes with white (or green!) chocolate shamrocks on top...So cute! And the white icing "clouds" added even more whimsy to these little cakes.

To make these, you will need:
Your favorite light-colored boxed cake mix (I used Duncan Hines' Classic White. You can either follow the recipe on the box, or try my slightly modified variation. I used only 1 egg instead of 3, and substituted 1c applesauce instead)
1 large egg
1 cup applesauce
1/4 cup oil (as per box recipe)
1 cup water (as per box recipe)
Red, Blue, and Yellow food dyes (I also used green, which mixed with yellow gave me a more lime shade of green, but you can make a regular green by mixing blue and yellow)
White icing

For the Shamrock toppers:
White or Yellow Candy Melts (I used yellow)
Green or Blue & Yellow Candy Dye
(I used regular dye. Candy dye is oil based - but regular food dye is water based and can mess up your melted candies, so you should add a little vegetable oil to your melted mixture if you use food coloring)
wouldn't you know, they make GREEN candy melts, I just didn't have any. So if you have to buy ingredients anyway, save yourself the trouble and get the green :)

Mix your ingredients according to the box recipe in a large mixing bowl.

Divide your batter evenly among six smaller bowls or cups.
Add food coloring to get desired colors. Red, Orange, Yellow, Green, Blue, Purple if you are trying to achieve the rainbow. 

Drop a dollop of each color into your cupcake liners (or very well greased pan).

Keep layering the colors right on top of each other in rainbow order.
(About a large tablespoon full of each color should do it. I added a liiiittle too much purple to each, notice the poor cupcake on the bottom left has a blue bottom and not a purple. I ran out of batter.)

Keep layering...

Until you have pretty little rainbow-colored mounds of cake batter.

Mine baked at 350* for just about 20 minutes and came out perfect.

Allow to cool a few minutes in the pan until they are cool enough to stand touching them, then pop them out and let them cool completely on a rack. After they were cool, I also unwrapped mine so you could see the rainbow on the outside ;)

And in the meantime...

In a disposable piping bag, melt your candy melts in the microwave. Mine took a few minutes on defrost setting. They usually don't take as long but because I used water-based dye and oil, I had to get mine extra hot (but not too hot or they will be ruined too. Melting candy is tricky!) so it would mix well. To mix the color, add dye to bag of melted candy and mush mush mush until it's mixed...or like I said, just use green candy melts. Much easier.

Snip the end to make a SMALL hole and pipe out some shamrocks onto wax paper.
I did mine by hand with no stencil, obviously, which is why they all look different.
Stick those in the freezer until you are done icing your cupcakes.

I think these came out SO awesome :)
I love the bright colors...so springy and festive!

When they are COMPLETELY cool, ice with white icing (like clouds). I piped my icing to make it fluffier but however you like to do it, it will be pretty any way.

Your shamrocks should pop right off the wax paper when they are cold.
Stick a shamrock on top of each iced cupcake.


Sweet little St. Patty's treats :)


I thought the empty cupcake wrappers looked really cool. If only I could find something to do with them...Hmmm???

Here's my lovely little spring treat table (today). I made my "Blueberry Banana Puffs" this morning for breakfast (Still looking for a catchier name for those, by the way). We've been baking all day!



1 comment:

  1. We just pulled these out of the oven for my daughters 4th birthday party. I found some adorable rainbows on etsy for the top. They're edible too! They look awesome! Thanks for a great idea.