*The next few posts were written about a year ago, while I was living in Michigan for another blog of mine. I feel like they are still perfect for this time and should be shared with Hungry, Mostly readers!
I have lived a life without color for many years. I don’t mean I was colorblind or I wore all black as a protest against some horrible happening here on Earth. I just enjoyed the sleekness of it all. But I realize now, I was just living in the shadows. Who doesn’t love the beauty of a robin’s egg or the captivating essence of a sunset? I mostly enjoy the colors that nature provides on a day to day basis, but living in a region where winter is as cold and desolate as it is long, I have had to find my color elsewhere. And let me tell you, this rainbow friendly recipe can brighten up any day!
Since most of you have a favorite white cake mix recipe, make the batter and the follow the instructions for how to make the cupcakes!
Make your favorite white cake recipe, until the baking part. Once you have prepared the batter, divide it evenly among six small bowls. Dye each bowl a color of the rainbow. (You’ll have to mix some colors if you only have primary.)
Line your cupcake pan with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following ROY G BIV. After each color, gently spread each color out to make room for the next. Keep in mind that you need room for six different colors, so don’t go crazy on the first few and then have to skimp on the rest!
Bake the cupcakes according to the cake recipe you have chosen. Let cool, and then frost!
If you are really up for a challenge, and a simple frosting isn’t enough for you (it wasn’t for me!), up the sweetness with a cotton candy buttercream frosting. This is not for the faint of heart. These cupcakes are pretty sweet and this frosting is enough to make your teeth fall out.
- 1/2 c unsalted butter, softened
- 3 to 5 c confectioners’ sugar
- 1/4 c milk
- 1 t vanilla extract
- 1 handful cotton candy
In a large mixing bowl, mix the butter, 4 c of sugar, milk and vanilla at a medium speed until smooth and creamy, for about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well (for about 2 minutes) after each addition. The icing should be thick enough to be of good spreading consistency. You may not need to add all of the sugar. Add a few drops of red food coloring and mix thoroughly til it’s a desired shade of pink. Stir in small pieces of cotton candy, stirring until incorporated. It may melt a little bit into the frosting; this is okay.
Start frosting! If you are saving the frosting for later, make sure you store it at room temperature. If not, it will set. To garnish, tear off small pieces of the cotton candy to top. Make sure this is the last thing you do, if not, it will wilt or melt into your frosting!