RAINBOW CUPCAKES ICING RECIPES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
• Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
• Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.

Steps:

• Make the cupcakes: Prepare cake batter according to box instructions. Divide batter into five bowls. Add a few drops of red into one bowl, yellow in the second, green in the third, blue in the fourth, and two drops blue plus two drops red into the fifth. Stir each bowl, adjusting the amount of food coloring you want until you have five colors of cake batter. Spray a muffin tin with cooking spray or line with cupcake liners. Spoon a little of each color batter into each cup of the tin, until they’re filled two-thirds of the way up. Bake according to box instructions. Set aside to cool. Make the frosting: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat butter until fluffy. Add sugar, beating on low until combined, then whip in vanilla, heavy cream and salt. (Add more heavy cream, 1 tablespoon at a time, if you’d like a thinner consistency.) Divide frosting into five bowls, adding food coloring to each and stirring, like you did with the cake batter. Place each color in a resealable sandwich bag and snip off one corner. Lay out a piece of plastic wrap. Use each bag to pipe out a line of frosting in each color, side by side. Roll up the plastic wrap, creating a tube of frosting. Twist the ends closed, then slip a star tip on one end. Trim the plastic wrap that sticks through the star tip. Pipe onto cooled cupcakes.