Rainbow Cupcakes

Robert and Kayla got in the kitchen together the other day and made rainbow cupcakes.

Making rainbow cupcakes is very easy! NO...we did not use a cake from a box recipe. I found a wonderful website that had a white cake recipe and it is what I use as the base for all my cupcakes.

After you make the cupcake batter, simply divide it into different bowls based on the number of colors you want to use. Color them using food coloring, then drop different colors by teaspoons into the muffin pan. Don't mix them together. Just allow them to lay on top of each other. When they are done, they look like this:

Icing them is simple. No, I don't buy store bought icing often because I like the taste of homemade icing. It is simple to make as well. You need 1 box of powdered sugar and 1 stick of butter. Begin by mixing one cup of powdered sugar with the soft stick of butter. Cream together and keep adding powdered sugar until you get the results you are wanting ( I think it takes the whole box, but I cannot remember). Once you get it the consistency you want, color it and spread like frosting on cupcakes!

Cupcake recipe:

• 3/4 cup softened margarine (1-1/2 sticks)
• 1-1/2 cups sugar
• 3 medium eggs
• 2 teaspoons vanilla
• 1 teaspoon salt
• 3 teaspoons baking powder (1 tablespoon)
• 3 cups flour
• 1-1/4 cups milk

Get out a big bowl. Put the softened margarine (you can soften it in the microwave if you like) and sugar into the bowl. Using electric beaters, or a strong arm, cream the two items together until they are light and fluffy. Add all three eggs, the vanilla and salt. Beat again, until the eggs emulsify (mix up) the whole mess. Add the baking powder, flour and milk. Now is when the electric beaters come in handy, but it can be done with a spoon and determination. Beat everything together for a full 2 minutes on high speed, or a full five minutes with your spoon and your muscles. The mixture should begin to look light, smooth, creamy and good. Turn the batter into either 2 well oiled 9-inch layer cake pans, or an equally well oiled 9 by 13-inch rectangular pan. Place the cake(s) in a 350F oven. Bake the layers for 25 to 30 minutes or the large pan for 35 to 40 minutes. Cool completely before frosting.
This recipe also makes great cupcakes. Drop the batter into well oiled muffin tins. I like using an ice cream scooper for this … it gives me the perfect amount of batter for my standard sized muffin tins. Bake at 375F for about 20 minutes. Makes about 28 cup cakes.

(Reprinted from The Hillbilly Housewife website)