Luckily, there are many reasons. Like babies, kids, cupcakes, and rainbow babies, rainbow kids, and rainbow cupcakes. I plan to post rainbow recipes all week long, as my schedule will allow it, because it’s important. We all know I love rainbows and I always have, and always will. It takes on new meaning these days, though. Today is June 1st, and that kicks off Pride Month in our country. Also, I think it’s more important than ever to SEE all the colors out there, and to CELEBRATE them too. That doesn’t mean being colorblind – now is the time to connect and embrace over color, because we are all different colors, and we need each other. No one comes to my blog for politics, and luckily, this isn’t about politics. This is something we can all agree on.
Cheerful Rainbow Cupcakes Recipe:
What You Need:
For the cupcakes:
1.5 cups all/purpose flour
¾ tsp baking powder
Pinch of salt
¾ cup butter, softened
¾ cup granulated sugar
2 eggs, large
½ cup + 2 tbsp milk
Blue gel food coloring
For the buttercream and decorations:
2 sticks butter, softened
4 cups confectioners’ sugar
2-3 tbsp milk
Red, orange, yellow, green, blue, purple fondant (about 2-4 oz. of each color)
Yields: One dozen cupcakes
What You Do:
1 – First, line a muffin pan with cupcake paper liners, and then preheat oven to 350 degrees F.
2 – In a small bowl, sift together dry ingredients: flour, baking powder and salt.
3 – Then, using an electric mixer, beat together butter, sugar and eggs.
4 – Alternate adding milk and dry ingredients into your wet ingredients, and then start and finish with dry ingredients.
5 – Once batter is formed, add a small drop of blue gel food coloring and beat until completely tinted.
6 – Add batter into each section of your muffin pan, filling it up about 2/3 of the way.
7 – Bake for about 15 minutes or until a toothpick comes out clean when inserted into the middle of a cupcake.
8 – Then, allow to cool completely on a wire rack.
9 – Using an electric mixer, beat together butter, confectioners’ sugar and milk – and then beat on medium and gradually increase to high.
10 – Then, once the buttercream is formed, scoop into a piping bag with Wilton icing tip #12.
Now it gets fun!
11 – Frost each cupcake by adding small dollops all over the top. This will make the buttercream look like fluffy clouds.
12 – Take a small piece of your red fondant and roll it out so that it’s a strip about 5 inches long and ½ inch thick.
13 – Arch the red strip and continue to do this with the rest of the colors, placing one beneath the other: red, orange, yellow, green, blue purple.
14 – In between each fondant strip, you may brush some water so that the fondant strips stick together.
15 – Then, trim your fondant rainbows where you see fit.
16 – And then, cut each fondant rainbow in half.
17 – Insert one fondant half-rainbow into each frosted cupcake. Lastly, serve and enjoy!