Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

April 23, 2012

Rainbow Cupcakes via 4H Cooking

Yesterday morning my house was filled with kids, cake batter and food coloring.  I, along with my co-leader, Karen taught our 4H cooking group how to bake rainbow cupcakes.  We used just regular white cake mix from a box....so easy.  I think the most time consuming part was when all 10 kids had to agree on two colors to use for the batch of cupcakes.

Here's how it all went down.

Mix up the cake batter with water, oil, egg whites, {recipe below}.  Fill the cupcake liners, in a standard muffin tin 1/3 of the way full, set aside.



















The colors:  Sour Apple and Blackberry Pie.....this month's Food Network magazine has two full pages of food coloring formulations.....46 different color recipes, a great reference!















With remaining batter, split into two bowls and add your choice of food coloring.  For our 'blackberry pie' color, we used 50 drops of red and 18 drops of blue to get this color.

















For the 'sour apple' color we used 30 drops of yellow and 2 drops of blue.  Spoon the colors into separate pastry bags or ziplock bags.


















Stick the tip of the purple pastry bag into the center of the white batter and squeeze about 2 tablespoons of purple batter.

















Then take the green pastry bag and stick the tip into the center of the purple batter and squeeze about 1 tablespoon into the purple batter in each cup.

With kids, you never know exactly how things will come out, but always fun, regardless.
Just think, you can do red, white and blue for the 4th of July, orange and black for Halloween and white, red and green for Christmas.  The possibilities are endless.

The kids had SO much fun eating their creative colored cupcakes.
















Rainbow Cupcakes

Ingredients:
1 {18.25 oz} package of white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
food coloring

Directions:
Preheat oven to 350.  Line a standard muffin tin with cupcake liners.
Beat the cake mix, water, oil and egg whites together on low for 30 seconds, then mix on medium for 2 minutes.  Fill cupcakes liners 1/3 full.

Split remaining batter into two bowls and add your choice of food coloring.  Transfer to individual pastry bags or Ziplock bags.  Snip a small hole in the corner of one bag {purple in our case} and insert the tip of the bag into the center of the white cake batter and squeeze about 2 tablespoons into the white cake batter.  Take the second pastry bag with color #2 and insert the tip into the center of the purple color and squeeze about 1 tablespoon of the green batter into the center of the purple.

Bake the layered cupcakes for 14 to 20 minutes.  Cool and frost.


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