Rainbow Cupcakes

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
Directions –
1. Cream butter. Add egg whites, one at a time until mixed, (mine never became a cohesive batter, but don’t worry). Add milk, vanilla and almond extract then slowly add the dry mixture in batches. Be sure to scrape down the sides of your bowl and do not overmix.
2. Divide the batter into five cups, then add a one color into each cup, (*I used pink, yellow, green, blue and purple gel colors. Liquid tends to thin out batters or icing, and you’ll use less of the gel vs. liquid) until your desired shade is achieved.
3. Prep your muffin tin by adding white muffin papers (you can see the colors through the white) Using a small disher (size 60) or a tablespoon measure, add your colored batter to each muffin cup in your desired pattern.
4. Bake in a preheated 350 degree oven for 17-20 minutes or until done. Cool in the pan for about five minutes, then remove the cupcakes and place them on a wire rack to cool.

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
 Directions –
1. Cream butter and sugar on low-speed until combined, then beat on medium speed for several minutes (the time here is crucial in order to obtain a lighter frosting, so don’t skimp.)
2. Add vanilla, cream, and salt and beat on medium speed for another couple of minutes, adding more cream if you want an even lighter consistency (here’s where you would add food coloring, too, if you’d like).

Triple.Chocolate.Cookie.CAKE.

My husband wont believe this when he sees it. I picked the most decadent cookie recipe I could find without his input! 😉 Yesterday, I cleaned up my pantries – big time! So, now it’s all pretty and organized; and I made sure that he got a peek before it became a mess again. He noticed that I had lots of chocolate chips that needed to be used up…so today I gave in to the peer pressure! It didn’t help that Publix had a decent sale on ice cream, either 😉 Milk and cookies is great, but cookies and ice cream? Forget about it!

This is obviously a great idea for a party or an excuse to have the neighbors over to help you eat it. We enjoy having friends over and food is always involved. I love that I’m comfortable with it, because years ago I had anxiety over the very idea of “entertaining” guests. I felt a lot of pressure while cleaning, and cooking – I wanted to impress everyone. I’m over that now, thankfully and I have become much more confident in my cooking and baking.  I know it’s good, my family agrees and all my friends do – all those people wouldn’t lie to me 😉

This was so good, and anytime I showed someone the picture on my phone – they swoon! 😉 It was perfect with the vanilla ice cream on top and if you’re feeling extra dangerous, you can add our favorite homemade hot fudge sauce over top! Thanks for reading, enjoy!

Triple Chocolate Cookie Cake – adapted from Food Network

  • 2 sticks unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • 2/3 cup bittersweet chocolate chips
  • 2/3 cup semi-sweet chocolate chips
  • 2/3 cup white chocolate chips

Special equipment – 12 to 14 inch round baking dish

Directions –

Preheat the oven to 375 degrees F.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the chocolate chips. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.