Every time I make red velvet cupcakes, I end up buying a new pack of food coloring and end up only using the red. Because of this, I now have way too many colors and no red dye. I thought, why not skip the traditional red dye and use up these colors that have been sleeping in my pantry. The result, rainbow velvet cupcakes!
Photo credit: Jeanne Brosseau, featuring TÉLIO fabric 34154-01 Kimono voile
Here is the recipe:
RAINBOW VELVET CUPCAKES
INGREDIENTS: * note that this recipe makes 22 cupcakes
2 ½ cups of flour
1 ¼ cup of sugar
1 tsp of baking soda
1 tsp of salt
1 tsp of coco powder
1 ½ cups of canola oil
1 cup of buttermilk
2 large eggs
1 tsp of white vinegar
1 tsp of vanilla
A handful of food dye coloring
1. Preheat your oven at 350°F and prepare your muffin molds.
2. In a medium bowl, sift flower, sugar, baking soda, salt and coco.
3. In a large bowl, or your kitchen aid if you’re lucky enough to have one J, beat the oil, buttermilk, eggs, vinegar and vanilla. Gradually add the dry ingredients and lightly mix until all the ingredients are well combined.
4. This is where the fun begins; decide how many colors you want to use. I used 5 colors, yellow, aqua, green, coral and purple. Divide your batter in 5 bowls and color them up.
5. Fill the cupcake molds, I started with the darkest color and made my way up to the rainbow.
I used about 1 ½ tbsp per color in order to fill the molds.
6. Bake for 20-22 minutes, let cool.
MAPLE CREAM CHEESE FROSTING:
1 (8-ounce) package cream cheese, softened
½ stick unsalted butter, room temperature
1 cups confectioners’ sugar
1/8 cup pure maple syrup
1. In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
2. Refrigerate the cake for 30 minutes to set up frosting.
3. Spread icing on cupcakes