Double Rainbow, OMG!

As promised, my first real post is the double rainbow cupcakes! These have become a staple of mine for parties because I absolutely love the looks of wonder I get when, first, someone sees the beautiful rainbow-swirled frosting and, second, takes their first bite of the cupcake to find the internal rainbow! The look of surprise and joy makes it all worth it! 🙂

Omg, what does it mean?? (For meme reference, see here.)

For the cupcakes:

First, assemble your ingredients.

You are going to need:

  • Your favorite vanilla cake recipe (white cake works better than yellow because of the food dye)
  • 6 bowls and 6 spoons for mixing each color
  • Food coloring in red, orange, yellow, green, blue, and purple (I use these because the gel food coloring provides a more vibrant color without thinning out the batter.)
  • 6 icing bags (I use Wilton 12-inch decorating bags because that’s what I keep in stock. However, disposable zip-top bags will also work for this.)
  • 3 pairs of chop sticks
  • Tall glass
  • 12-cup muffin pan lined with paper cupcake liners (not shown)

Divide batter evenly among your 6 bowls.

Add a pea-sized amount of food coloring to each bowl. (I use chopsticks for measuring out the food coloring because spoons are too big to fit in the pots.)

Mix each of the colors together. (Your red may look a little more like hot-pink because deep red is hard to get, but all the colors will brighten once you bake them.)

Starting with your red batter, pour into an icing bag (or ziplock bag). The easiest way to do this is to fold top of bag outwards to form a cuff and place it in a tall glass. The glass will hold up the bag, leaving you with both hands to pour in the batter.

Unfold the top of the bag, and lift it out of the glass. Squeeze the top of the bag and twist it closed. Cut just the tip of the bag off. (Be careful not to cut too much off, or else you may overfill your muffin cups!)

Squeeze a small layer of red batter on the bottom of each muffin cup. It will look like very little batter (about 1 teaspoon), but you’ll be adding 5 more colors, so they’ll fill up quickly!

Repeat with the other colors following the colors of the rainbow: Red, Orange, Yellow, Green, Blue, Purple. When all the colors are added, your muffin cups should be 2/3-3/4 full.

Bake for your recipe’s specified time, until a toothpick inserted comes out cleanly. When done, remove from the oven and let cool in the pans for approximately 5 min or until they are cool enough to handle. Remove to a wire rack and let cool for at least 30 min.

For the icing:

First, assemble your ingredients.

You are going to need:

  • 12 fully-cooled rainbow cupcakes
  • Your favorite vanilla icing recipe at room temperature (If you’re buying pre-made frosting, 1 tub will be enough for 12 cupcakes.)
  • Food coloring in red, orange, yellow, green, blue, and purple (Use the gel food colors from the cupcakes above. Liquid food coloring will not work for this step.)
  • A food-safe, sanitized paint brush (I keep a few acrylic paint brushes clean just for baking. Do not use the same paint brush for food and non-food uses!)
  • Tall glass
  • A small bowl of water to rinse the paint brush between colors
  • 1 large icing bag (I use a 16-inch decorating bag because the 12-inch bags are a little too small for a tub of frosting.)
  • A large star tip (I use Wilton’s 1M tip because it creates the big, pretty, swirly cupcake top.)

Place the icing tip in the bag, narrow end first. Using a pen, mark the bag about half-way along the metal tip. Remove the icing tip and cut the end of the bag off.

Place the icing tip back in to the bag, narrow end first. Fold over the top of the bag to form a cuff. Holding the bag in one hand, begin painting a stripe of each food color on the inside of the bag. This needs to be a generous amount, painted about halfway up the bag.

When colors are all painted in Red, Orange, Yellow, Green, Blue, Purple order, place the bag in a tall glass and fill with icing.

Unfold the top of the bag, and lift it out of the glass. Squeeze the top of the bag and twist it closed. Squeeze a small amount of frosting in to a bowl, until you see the rainbow colors start.

Holding the tip approximately 1/4″ above cupcake top, pipe a spiral of icing, beginning at the outer edge and working inward. Continue spiral in to the center of the cupcake. Stop pressure on the bag and pull the tip straight up and away.

Continue with remaining cupcakes.

Enjoy!! 😀

Any questions? Feel free to ask in the comments below! And look out for my next post: chocolate beaver cupcakes! 🙂

Advertisements

8 thoughts on “Double Rainbow, OMG!

  1. Pingback: Neon Tie-Dye Cupcakes! « Pie With Sparkles!

  2. Pingback: Rainbow Cake Pops!! « Pie With Sparkles!

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s