To kick off the celebration, I'm baking rainbow cupcakes but in our wedding colors -- so not so rainbow-y but fun to eat nonetheless. I got the recipe from my friend Britt Piehl (of Appeale via Living Eventfully).
|Rainbow cupcake - Photo by Brittany Piehl|
Mini Rainbow Cupcakes
- 1 box of white cake mix and all the needed ingredients
- Food gels
- Mini Baking Cups
- Ziploc Sandwich Bags
- 6 drinking cups
- Frosting: Premade, store bought, homemade or whipped cream
- Line a mini cupcake pan with paper cups and set aside.
- Preheat oven to 350 degrees.
- Prepare the cake as directed on the box.
- Line 6 drinking cups with one Ziploc bag each.
- Pour a scant cup of the cake mix into each bag.
- Add one color of food gel to each bag.
- Zip the bag closed and gently massage the bag of food gel and cake mix until there are no streaks left.
- You can also place the cake mix into 6 small bowls, mix together with the food gels then place into the individual Ziploc bags.Whatever works for you.
- Snip off one end of the Ziploc bag.
- Squeeze about a dimes (or more for full size) worth plus a little more of the cake batter into each cupcake well.
- Don't go crazy, remember you have 6 colors that need to fit into that tiny cup.
- Use the drinking cup to place the bag of cake mix in upside down while not in use.
- Upside down so the cake mix doesn't ooze out while your working with the other colors.
- After each color goes into all of the wells, gently tap the cupcake pan against the counter top to help even out the layer of batter.
- Once you have all of the colors in the wells, place pan in preheated oven and bake for about 12 minutes, or until a toothpick comes out clean.
- Allow to cool in pan for about 5 minutes, then transfer cupcakes to a wire rack to cool completely.
- Frost with your favorite white frosting or top with whipped cream.
RAINBOW COLOR DROPS OF FOOD COLORING Purple 9 red and 6 blue drops Blue 12 drops Green 12 drops Yellow 12 drops Orange 12 yellow and 4 red drops Red 18 drops