I have seen this recipe all over the place! It’s so fun and easy, especially if you’re using a mix. Well, I did use a mix, but a homemade one, but it’s worth making for the piece of mind it brings knowing what is in it. In order to make sure I had an equal amount of each color for these, I weighed out the amount in cups (8 ounces) and used my smallest disher to make sure I put roughly the same amount of each color batter in the cups. These were a lot of fun to make, and the kids enjoyed helping add the color to the batter. I liked the flavor of these and the almond extract tastes kind of like cherry to me for some reason. Next time I will try the same recipe, but with cake flour because I think all the stirring made the cupcakes more dense than I expected. I’m sure if I left the batter white, that wouldn’t have been a problem.
The buttercream was so fluffy, light and not too sweet. I found a recipe that I knew I needed to cut in half and it worked out perfectly. I’m not a “frosting” lover, but this buttercream was spoon licking good!
Overall, I’m really pleased with how these turned out. It was my first white cake I have ever made. I had never used almond extract before either, but I liked the flavor that it gave to these cupcakes. Thanks for reading, enjoy!
Rainbow Cupcakes –
- One batch of white cake mix
- 3/4 cup of unsalted butter, at room temp
- 5 egg whites (or 1 cup of Egg Beaters pure egg whites)
- 1 cup milk
- 2 tsp. vanilla extract
- 1/2 tsp almond extract
- *equipment – five cups, five spoons, gel food coloring, #60 disher, and muffin papers
Vanilla Buttercream – adapted from Apron Days
- 4 cups confectioners sugar, sifted
- 2 cups butter, room temp
- 2 teaspoons vanilla extract
- 4 tablespoons whipping cream
- a good pinch of salt