Rainbow Cupcacke

a magical snack that can add color to the grayest March afternoon :)

Rainbow Cupcacke

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CUPCAKES:

  • cups all-purpose flour

  • teaspoons baking powder

  • ½

    cup butter, softened

  • 1

    cup granulated sugar

  • 2

    eggs

  • 1

    teaspoon vanilla

  • 1

    teaspoon coconut/vanilla extract

  • ¾

    cup canned coconut milk (not cream of coconut)

  • Yellow, green, red and blue liquid food color

  • FROSTING:

  • cups unsalted butter or margarine, softened

  • 6

    cups powdered sugar

  • Dash salt

  • 5

    tablespoons milk

  • ½

    teaspoon vanilla

  • ¼

    teaspoon coconut/vanilla extract

  • Multicolored candy sprinkles, if desired

Directions

1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. 2. In small bowl, mix flour and baking powder; set aside. In medium bowl, beat ½ cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Add eggs, 1 at time, beating well after each addition. Beat in 1 teaspoon vanilla and 1 teaspoon coconut extract. On low speed, alternately add flour mixture, ½ at a time, and coconut milk, ½ at a time, beating just until blended. 3. Measure about ¾ cup batter into each of 5 small bowls. For yellow, stir about 6 drops yellow food color into batter in first bowl. Tint second bowl green, with 6 drops green food color; third bowl red, with about 8 drops red food color; fourth bowl blue, with about 10 drops blue food color; and fifth bowl purple, with about 8 drops red food color and 3 drops blue food color. 4. Spoon scant tablespoon of yellow batter into each cup; smooth to edge of baking cup with back of spoon. Repeat with green, red, blue and purple batters (fill cups to ¾ full). 5. Bake 18 to 22 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan to cooling rack to cool. 6. In large bowl, beat 1 ½ cups butter, the powdered sugar and salt with electric mixer on medium speed until light and fluffy. Beat in 4 tablespoons of the milk, ½ teaspoon vanilla and ¼ teaspoon coconut extract. Add remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Beat until fluffy. 7. Pipe or frost about ¼ cup frosting onto each cupcake. Sprinkle with multicolored sprinkles.


Nutrition

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