Last summer my daughter and I were trying to do a new project or activity that we could do at home everyday using stuff we already had in the house. (summer fun on a tight budget)
We came across this recipe in the Family Fun magazine. Many times this particular magazine has some good ideas but they are too often to difficult for my little one. Anyway, we found this great idea for cupcakes and it was easy enough for Little Diva to help me the whole time.
I have to say that the cupcakes came out looking pretty cool!
What you’ll need
- White cake mix (we used an 18-1/4-ounce box)
- Food coloring (red, blue, green, and yellow)
- Baking cups
How to make it
- Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
||DROPS OF FOOD COLORING
||9 red and 6 blue drops
||12 yellow and 4 red drops
- Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
- Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping.
This recipe is one of my family and friends new favorites! Yes, it is that good!
Especially the frosting is light and fluffy with out being overly sweet and you can taste the fresh strawberry flavor.
For the Cupcakes:
I have to be honest and report that I took the easy route on the cupcakes. LOL
I used a box of Strawberry moist cake mix! I made the cupcakes according to the box but I did add about 1/3 cup of fresh diced strawberries to the mix to give it a little more flavor.
For the Frosting:
16 tbsp Unsalted butter (room temperature)
4 cups Confectioner’s sugar (sifted)
1 tsp Whole milk
1 tsp Pure vanilla extract
1/4 tsp Salt
1/2 cup Diced fresh strawberries
Place all of the ingredients in the bowl of a stand mixer. Beat until well incorporated and the frosting is light and fluffy, approximately 3 to 4 minutes.
Frost cupcakes when they have cooled completely and top, if you like, with half a fresh cut strawberry. Enjoy!
I enjoyed one , with a cup of coffee of course, after I cleaned up the entire kitchen 🙂
Happy New Year and Welcome 2013!
So lets celebrate with some champagne and why not have a cupcake to go with it. This is a very easy recipe that uses a box of cake mix as the start of it. The cakes turn out nice and fluffy with a very smooth tasting champagne buttercream. Enjoy!
1 Box White Cake Mix (I used Betty Crocker SuperMoist)
1 1/4 Cup Champagne
1/3 Cup Veg. Oil
3 Egg Whites
4 Drops Red Flood Coloring
For Champagne Frosting:
1/2 Butter at Room Temp
4 Cups Powdered Sugar
1 Tsp Vanilla
4 drops Food Coloring
Heat Oven to 350. Place paper baking cups in regular size muffin pan.
In large bowl, combine dry cake mix and champagne. Add oil, egg whites and food color. Beat with mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups. (I only got about 17 cupcakes out of my first batch. I use a large ice cream scoop to help make all the cupcakes the same size)
Bake for 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cool completely on cooling rack.
In medium bowl, beat frosting ingredients with mixer on medium speed until smooth. Frost cupcakes.