HOW TO MAKE RAINBOW CUP CAKES RECIPES
MINI CRAB CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. —Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 16 appetizers.
Number Of Ingredients 19
Steps:
- Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.
Nutrition Facts : Calories 134 calories, FatContent 12g fat (1g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 402mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
RAINBOW LAYER CAKE RECIPE - BETTYCROCKER.COM
You’ll be proud to make and serve a cake that’s as much fun as this one. Rainbow layer cake is surprisingly easy to create, thanks to a little help from Betty Crocker™ Super Moist™ vanilla cake mix and Betty Crocker™ classic gel food colors.
Provided by Angie McGowan
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
- Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
- Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
- Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
- Wash cake pans. Bake and cool remaining 3 cake layers as directed.
- In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
- Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
Nutrition Facts : Calories 1280 , CarbohydrateContent 163 g, CholesterolContent 160 mg, FatContent 13 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 23 g, ServingSize 1 Serving, SodiumContent 810 mg, SugarContent 127 g, TransFatContent 1 g
More about "how to make rainbow cup cakes recipes"
CLASSIC CRAB CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland
From tasteofhome.com
Reviews 3.7
Total Time 20 minutes
Category Appetizers
Cuisine North America, Cajun
Calories 282 calories per serving
From tasteofhome.com
Reviews 3.7
Total Time 20 minutes
Category Appetizers
Cuisine North America, Cajun
Calories 282 calories per serving
- In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon.
Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.
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RICE CAKES RECIPE - NYT COOKING
Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Calories 558 per serving
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Calories 558 per serving
- Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
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RAINBOW SPRINKLE CAKE RECIPE - NYT COOKING
In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine american
Calories 628 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine american
Calories 628 per serving
- Refrigerate cake 30 minutes or longer to set. Serve cool.
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RAINBOW SPRINKLE CAKE RECIPE - NYT COOKING
In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine american
Calories 628 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine american
Calories 628 per serving
- Refrigerate cake 30 minutes or longer to set. Serve cool.
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RAINBOW SURPRISE INSIDE CAKE RECIPE - BETTYCROCKER.COM
A fun cake filled with a colorful sweet surprise that tumbles out when you cut into it.
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 45 minutes
Calories 630 per serving
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 45 minutes
Calories 630 per serving
- Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.
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TERI'S BROCCOLI CAKES RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 45 minutes
Category appetizer
Reviews 4.6
Total Time 45 minutes
Category appetizer
- Bake the cakes for 15 minutes, then flip and let cook for another 15 minutes.
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From bbcgoodfood.com
From bbcgoodfood.com
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OVER THE RAINBOW MAC AND CHEESE RECIPE | PATTI LABELLE ...
From cookingchanneltv.com
Reviews 4.3
Total Time 1 hours 5 minutes
Category side-dish
Reviews 4.3
Total Time 1 hours 5 minutes
Category side-dish
- Sprinkle the dish with the remaining 1/4 teaspoon black pepper and 1/4 teaspoon seasoned salt, and top with the processed cheese product. Pour the cream over the top. Bake the mac and cheese until it starts to bubble around the edges, 35 minutes. Serve hot.
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OVER THE RAINBOW MAC AND CHEESE RECIPE | PATTI LABELLE ...
From cookingchanneltv.com
Reviews 4.3
Total Time 1 hours 5 minutes
Category side-dish
Reviews 4.3
Total Time 1 hours 5 minutes
Category side-dish
- Sprinkle the dish with the remaining 1/4 teaspoon black pepper and 1/4 teaspoon seasoned salt, and top with the processed cheese product. Pour the cream over the top. Bake the mac and cheese until it starts to bubble around the edges, 35 minutes. Serve hot.
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BEST ITALIAN RAINBOW COOKIES RECIPE - HOW TO MAKE ITALIAN ...
Italian Rainbow Cookies are admittedly quite the process but so worth it!
From delish.com
Reviews 4
Total Time 4 hours 30 minutes
Category vegetarian, Christmas, dessert
Cuisine American
From delish.com
Reviews 4
Total Time 4 hours 30 minutes
Category vegetarian, Christmas, dessert
Cuisine American
- Preheat oven to 350°. Grease three 9”-x-13”pans with cooking spray and line with parchment paper leaving a 2” hangover on each side. In a large bowl using a hand mixer, beat almond paste and ¾ cup sugar together until light almond paste is broken into smaller pieces and looks crumbly. Add butter and beat until light and fluffy. Add egg yolks and almond extract and beat until incorporated. Add flour and salt and beat until just combined. In another large bowl, beat egg whites until foamy, then slowly add in remaining ¼ cup sugar while beating and continue beating until stiff peaks. Add about ⅓ of the egg whites to the batter and gently fold in until combined, then add the rest of the egg whites and continue gently folding until fully combined. Divide batter evenly into 3 separate bowls. Dye one bowl of batter red and another bowl green, leaving the third one plain. Add batters to prepared pans and use an offset spatula to spread into an even layer. Bake until no longer shiny and feel just slightly soft when pressed with a finger, 12 minutes. The cakes should be starting to peel from the edges and barely any color will be gained. Let cool 10 minutes in pan, then use the parchment to help lift out and place on cooling racks. Let cool completely. To assemble the cakes, place a piece of parchment paper over the green layer, then invert layer onto a board. Peel off top piece of parchment paper. Spread warmed apricot preserves over green layer. Invert white layer onto another board and peel off parchment paper. Gently slide it on top of green layer. Spread warmed raspberry preserves over white layer. Finally, invert red layer onto another board, peel off parchment and gently slide on top of white layer. Place a piece of parchment paper on top of red layer, then place a baking pan on top of parchment. Weigh down the pan with cans and refrigerate for at least 2 hours or up to overnight. When ready to coat in chocolate, remove from refrigerator while you temper your chocolate. To temper your chocolate, place ¾ cup chocolate chips into a microwave safe bowl. Microwave in 30 second intervals, stirring after each one, until chocolate is smooth and reaches between 113° and 118°. Microwave in 5 to 10 seconds bursts as needed to hit your desired temperature. Add remaining ½ cup of chocolate chips a little at a time, stirring until completely melted between additions. Keep stirring until your chocolate reaches 88° or 89°. You can add a little more chocolate as needed to help cool your chocolate down, making sure the new chips melt completely before adding any more. Add about half of your tempered chocolate on top of the red layer, and working quickly so it doesn’t set, use an offset spatula to spread into an even layer. Refrigerate until chocolate is completely set, 30 minutes. If your chocolate hardened while the first layer was chilling, microwave in 10 second bursts until smooth and chocolate reaches 89° again. Once chocolate is set, invert onto another board and spread remaining chocolate over the green layer. Refrigerate until chocolate is set or until ready to serve, 30 more minutes. Using a large knife, trim edges of cakes to get clean sides, then cut into 28 pieces.
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MAKE RAINBOW COOKIES TO BRIGHTEN UP ANY HOLIDAY CELEBRA…
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RAINBOW CAKE RECIPE - MARTHA STEWART
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup …
From marthastewart.com
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A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour.Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. The cake …
From en.m.wikipedia.org
From en.m.wikipedia.org
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RAINBOW COOKIES RECIPE | ALLRECIPES
These are spectacular! I took one reviewer's advice and added almond extract to the cake, and cream and butter to the icing, both of which worked out really well. I also added yellow food dye to the plain cake layer just to make it look more like a rainbow and it really did make …
From allrecipes.com
From allrecipes.com
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30+ POKE CAKE RECIPES - HOW TO MAKE A POKE CAKE - DELISH.…
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Nov 27, 2021 · Spread 1/4 cup of apricot jam evenly over the red cake layer all the way to the edges. Unmold the plain cake layer by inverting it onto the red layer. Peel off the parchment.
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