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Jumbo Rainbow Cupcakes

  • Prep 30 min
  • Total 1 hr 50 min
  • Servings 12

All the colors of the rainbow come together for our moist, delicious white cake cupcakes. Experiment with food coloring to create treats for every holiday and occasion. MORE + LESS -

Ingredients

2
boxes Betty Crocker™ SuperMoist™ white cake mix
2 1/2
cups water
2/3
cup vegetable oil
6
egg whites
Red, yellow, green and blue liquid food colors
2
containers (1 lb each) Betty Crocker™ Rich & Creamy vanilla frosting

Steps

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  • 1
    Heat oven to 350°F. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
  • 2
    In large bowl, beat cake mixes, water, oil and egg whites with electric mixer on low speed 1 minute, then on medium speed 2 to 3 minutes, scraping bowl occasionally, until well blended.
  • 3
    Divide batter among 6 separate bowls; tint each bowl a different color. For red, add 18 drops red food color. Orange: 4 drops red and 12 drops yellow. Yellow: 12 drops yellow. Green: 12 drops green. Blue: 12 drops blue. Purple: 9 drops red and 6 drops blue.
  • 4
    In each muffin cup, place 1 tablespoon red batter. Add about 1 tablespoon of each remaining color batter until you have added all 6 colors.
  • 5
    Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 6
    Pipe or spread frosting on cupcakes.

Expert Tips

  • You can use gel food colors rather than mixing liquid colors to get the desired shade. Experiment with using your favorite colors.
  • To make a tie-dye effect, drag a toothpick through the batter and swirl. The result will be fun and colorful!
  • You can bake these into regular-size cupcakes instead. Fill paper-lined muffin cups with 1 teaspoon of each color batter. Bake as directed on box.

Nutrition Information

No nutrition information available for this recipe

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