Rainbow Cupcakes

So, I have this SAT class that I’m teaching. Cupcakes are a really good incentive for them to study their vocab. I always look for more reasons to bake 🙂

These cupcakes looks so fun and are ridiculously easy to make…just a little tedious. But, in the end, they’re worth it!

Preheat your oven to 350! Go ahead and make some white cake batter. I used Martha Stewart’s from her cupcake book.

Now divide the batter evenly into 6 bowls. This part is tricky. I used a 1/4 c measuring tool and just kept putting a 1/4 c into each bowl till I was sure each one had an equal amount. If you don’t have equal amounts, you’ll run out of colors!

Then, using food gels [if you have them] or food coloring, dye each a different color. I did red, orange, yellow, green, blue and violet. Food gels are a lot easier because you use less to get a brighter color and they don’t ruin the consistency of your batter or frosting or whatever! I get mine from Michaels.

Now, grab a utensil that will be however much batter you want each layer to have. I used a large spoon. Put in your bottom layer which, for me, was violet.

Here’s a quick note. When you drop it in, it’s not going to spread to the edges. If you want even layers, you should take your spoon and spread the batter out to the edges as I have done. I’ve also tried it the other way where I just drop the colors in and that gives the cupcakes a funky tie-dye effect. So choose whichever you’d like.

Now for blue.

So for my even layers I gently used my spoon and spread the blue out over the top of the violet towards the edges.

Iit doesn’t have to be perfect, just enough so that most edges touch.

Then green and yellow.

Then orange and red. Now we’re ready to bake!

Bake for 25-30 minutes, or until a toothpick comes out clean. It’s important to really watch them because you want to take them out right when it’s baked through, if they stay in further the cake starts to brown and that affects the colors.

It’s really cute ‘cuz some of the colors will bubble up to the surface and peek through your top layer. Hi Green!

Now let’s make our handy dandy Swiss Meringue Vanilla Buttercream.

Now pipe it on!

Now, before we finish them, I gotta check and make sure they taste good. 🙂 This is my favorite part.

Look at those pretty colors!

Nom nom nom nom!

Pretty! Okay now to top em off, grab some wax paper and melt some chocolate candy melts. I used dark chocolate so I could get that darker brownish black color into the cupcake. I wanted to put these pretty lace hearts I saw on a Valentine’s Display on Martha Stewart’s website. Pipe heart outlines onto the wax paper.

Now squiggle inside of the heart outline you’ve created.

Put them in the fridge for a few minutes to set and then place them onto the cupcakes!

They were a big hit at class. I think it made the rest of my students go straight home and study vocab. 🙂 A job well done!

White Cake


  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for baking sheet
  • 3 cups cake flour (not self-rising), plus more for baking sheet
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 1/4 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup milk
  • 8 egg whites


  • Preheat oven to 350 degrees. prepare cupcake pan; set aside.
  • In a medium bowl, sift together flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
  • In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
  • Transfer batter to 6 bowls
  • Dye each bowl the color desired
  • Layer the cupcakes into the pan as desired.
  • Place in oven for 25-30 minutes or until a toothpick comes out clean


  • 5 large egg whites
  • 1 cup plus 2 tablespoons sugar
  • Pinch of salt
  • 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
  • 1 1/2 teaspoons pure vanilla extract

  • Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
  • Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
  • With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth.
  • I hope you guys enjoyed!

    Happy Baking!



    5 responses to “Rainbow Cupcakes

    1. These are great! I made a batch not to long ago and I linked your blog! http://runwithglitter.blogspot.com/

    2. i am going to make these tomorrow to take to my aunts hope mine will turn out as good as yours. instead of the chocolate hearts i am going to use sour belts so that it will look like a real rainbow thanks for the idea to make them.

    3. Pingback: Rainbow Cupcakes | The-Rabbit-and-The-Robin

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