Rainbow cupcakes or cake, taste the same as normal cupcakes, but more fun to eat! Perfect for kids and people of all ages!
Original recipe makes 24 cupcakes
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup butter
1 cup white sugar
3 eggs, room temperature
red food coloring
blue food coloring
green food coloring
yellow food coloring
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PREP
20 mins
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COOK
15 mins
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READY IN
35 mins
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
- Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
- Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.
Nutrition
Calories: 166 kcal
Carbohydrates: 18.7 g
Cholesterol: 37 mg
Fat: 9.3 g
Fiber: 0.4 g
Protein: 2.3 g
Sodium: 154 mg