Rainbow Cupcakes

I have seen different renditions of this posted all over the many cooking blogs I follow, I've seen the diet version for Weight Watchers, and the cake form, but when I first saw these adorable cupcakes over at The Girl Who Ate Everything, I knew I would need to try them out. And so today for pre-school/playgroup we made a round of them, and the kids absolutely loved them! They thought it was so cool that all of the colors were there, that was the talk around the table.

Rainbow Cupcakes

1 white cake mix

2 eggs
1 C sour cream
1/2 C milk
1/3 C vegetable oil

Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.

Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color.

Use food coloring to color batter to desired intensity. Gel colors have the brightest colors and wont thin your batter. They can be found at Walmart or Michaels in the cake decorating section.

I found a number of ways to spread the batter out some used a spoonful of each color in the cupcake one at a time. The batter is thick, so it won't spread on it's own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers. However I chose to use the Ziplock bag method, by putting the colors into Ziplocks and then piping the colors into the liners. It worked out great. Layer each color on top of the next.

Bake them according to the package directions, until a toothpick comes out dry.

Frost with your favorite frosting. Fancy it up by putting the frosting in a ziplock bag, cut off the corner of the side of the bag and you have an instant frosting decorating bag. You could top with some fun rainbow sprinkles on top of your frosting.

The only thing I didn't love was that 1- they were really crumbly when the kids ate them. I think it has to do with the ingredients I used. I only ended up getting 12 cupcakes out of all of the batter, perhaps because I added to much to each cupcake? I think I would try either adding a little more liquid to thing them out or making the cupcakes as specified on the box, or per your usual white cake recipe. Though the sour cream makes them moist, they were super thick to spread! I love the colors and ideas of these cupcakes, and I think that is what drew me to them initially, they are just happy!

Spring Cupcakes

These are a flash back to my childhood. I remember shaking coconut in a Ziploc bag with green food coloring until it all changed color, then enjoying every last bite of my cupcake! I hope you do too!

Start with your favorite flavor cake mix, vanilla, strawberry or milk chocolate are great choices. Bake cup cakes, cool and frost with store bought icing or use the Butter Frosting recipie here.

In a gallon size ziploc bag add two cups coconut and 4 drops green food coloring. Zip the bag shut and shake until the food coloring is even spread on the coconut. Top freshly iced cupcakes with your coconut grass and jelly beans, or chocolate eggs. Enjoy!

Spider Cakes

These are too fun not to share!

Ingredients

• 1 box Devil’s Food cake mix
• 1 can dark chocolate frosting
• 1 can chocolate sprinkles
• 24 large marshmallows
• ¼ cup M&M’S Candies
• 48 red or black licorice laces
• 1 toothpick

Directions

Prepare the cake mix according to the package instructions. Line cupcake pans with paper-liners. Fill each cup with 2/3 cup of batter. Bake in a preheated 350°F for 18-21 minutes. Transfer to a wire rack, and cool completely.

Reserve 2 tablespoons of the chocolate frosting in a resealable plastic bag. Spread the tops of the cupcakes with the remaining frosting. Then, coat the tops with the chocolate sprinkles. Cut the marshmallows in half crosswise. Using the reserved frosting, attach two marshmallow pieces to each cupcake as eyes. Dot the center of each marshmallow piece with frosting and attach M&M’S Candies. Then, attach another marshmallow piece with frosting and attach Candies for the mouth. Cut each licorice lace into four equal pieces. Press four holes into 2 sides of each cupcake using the toothpick. Insert a licorice piece into each hole for each spider’s legs, 8 pieces per cupcake.

Pumpkin Cupcakes with Cream Cheese Frosting

Found this yummy recipe on realsimple this past week and knew I needed to try it. It was super easy, and reminded me a little of eating pumpkin roll with the cream cheese frosting. I love, love, love the flavors of pumpkin and cream cheese, to me it has fall written all over it. I hope you enjoy it!

Ingredients

• 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
• 1/2 teaspoon pumpkin pie spice
• 1 15-ounce can pumpkin puree
• 2 8-ounce bars cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 24 pieces candy corn

Directions

1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn

Chocolate Zucchini Cupcakes

Just one more way you can use up all those veggies that might be growing in your garden, I love how moist these are, and happy that they have so many veggies as well. I guess it cuts down my guilt when eating them if I think they are full of veggies.

1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots
1 can (16 ounces) chocolate frosting
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.