Rainbow Cupcakes with Vanilla Cloud Frosting Dinner, then Dessert

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Mix wet ingredients together: water, sour cream, vegetable oil, eggs & extract. Blend wet and dry together for 1-2 minutes. Fill paper cups 3/4 full and bake until set (12-15 minutes) While cupcakes are baking and cooling, blend frosting ingredients together until smooth. portion 1 cup of white frosting aside in a small bowl.

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Make the cupcakes: Preheat the oven to 350°F. Line cupcake tins with wrappers. In a medium bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

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Combine the milk, vanilla extract, and salt in a small bowl, and stir them together to dissolve the salt and set aside. Place the butter in a stand mixer fitted with a paddle attachment. Mix for 2 minutes on medium speed, until the butter is lighter in color and creamy. Scrape the bottom and sides of the bowl.

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Place each frosting color in a sandwich bag and cut off one tip. Lay a sheet of plastic wrap on your work surface. Pipe a straight vertical line in each color, right next to each other, in the order of the rainbow: red, orange, yellow, green, blue, purple. Roll up the plastic wrap and twist the ends. Cut off one end.

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Lay out a piece of plastic wrap on the counter. Try for about 14" to 16" long; you'll need some extra length for rolling. In the center of the strip use your zip-top bags to pipe out fat strips of icing. You'll use about half a cup of icing for each strip, about half of each bag.

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Stir for 1-2 minutes to fully incorporate the paste throughout the batter. Preheat the oven to 350F and place cupcake liners in a muffin pan. Using a large ice cream scoop filled ¾ of the way full, scoop the batter up and pour into the cupcake liner. Repeat with other cupcakes. Bake for 20 minutes at 350F.

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The first step is to preheat the oven to 350 degrees. Prepare your muffin pan (s) with cupcake liners and set aside. In the bowl of a stand mixer, cream together the softened butter and sugar until smooth. Add in the egg whites, oil, and vanilla. Mix well.

Rainbow swirl cupcakes Place pink, blue and yellow icing into

For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners. In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs and egg yolks and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes.

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Get Ready to Bake: Preheat the oven to 350°F/180°C and line a muffin pan with 12 cupcake liners. Set aside while you make the batter. Mix the Wet Ingredients: In a large bowl, using an electric hand mixer, cream together the butter and sugar at medium speed until lighter in color and smooth.

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step two: prepare the big frosting bag. Place a rectangle of plastic wrap on the counter (about 12-inches by 10-inches). Pipe the red frosting in a line on the plastic wrap. Pipe back and forth three or four times to make a bar of frosting about 8-inches long. Repeat with the orange frosting just under the red. Repeat with the remaining colors.

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Instructions. Prepare cake mix according to directions on the box (do the egg whites version over whole eggs, if there are two options), then divide the batter evenly into 6 bowls. Using food coloring or paste, mix these 6 colors: red, orange, yellow, green, blue, and purple. Prepare cupcake pan (s) with 18 paper liners.

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Heat oven to 350° and line 24 cupcake tins with 24 cupcake liners. In the bowl of a stand mixer with the whisk attachment whip the eggs for a few minutes until stiff peaks form. Scrape out the bowl and set aside. In the same bowl with the paddle attachment beat the butter, oil and sugar until light and fluffy.

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How to Make Rainbow Cupcakes. Prepare. Preheat oven to 325°F and line cupcake pan with liners. Set aside. Mix batter. Add cake mix and dry pudding mix to a large bowl and stir until combined. Then mix in eggs, canola oil and water and stir. Finally, mix in sour cream. Color the batter.

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Preheat the oven to 350 degrees. In your stand mixer cream the butter and sugar together until much lighter in color, like a easter-y spring yellow (2-3 minutes). Add in the egg whites and vanilla until totally combined. Add the salt and baking powder to the flour.

Rainbow Cupcakes with Vanilla Cloud Frosting Dinner, then Dessert

Rainbow Buttercream Frosting. Beat 1 cup of butter, 2 tsp vanilla extract, and 1/4 tsp of salt on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth. Slowly mix in 3 1/2 cups of powdered sugar and 2 Tbsp of heavy cream on a low speed. Beat on low until the ingredients are fully incorporated.

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Add the cake mix, flour, sugar, salt, sour cream, melted butter, eggs, and milk to the bowl of a stand mixer. You can also use a large bowl and a hand mixer. Combine all of the dry ingredients and the wet ingredients on low speed and then mix on medium speed for 2 minutes. Divide the batter into 6 separate bowls.