Disclaimer: I know food coloring is bad. I don’t use it very often. So, enjoy the colors and know there’s only two cupcakes. You won’t be tempted to eat 5 gallons of food coloring. The end.
Now that we’ve got that all covered. I decided on a whim a couple of weeks ago (Yes, it takes me that long to go from food to post…give me a break. This whole homemaking, stay at home mom, writing a blog, selling a house thing takes a lot of time. Anyway.), that I’d attempt a rainbow cupcake for two. I love ‘for two’ recipes because you don’t use up a ton of ingredients to experiment with the recipe over and over. Luckily, I nailed it the first time! Whaaa?
Just look at those colors. As you bite into the cupcakes, it gets increasingly more colorful. So gorgeous!
Since this is the time to follow the leprechaun to the other side of the rainbow, I figured it’s prime time to share these with you.
And the thing I’m most proud of is the frosting recipe. There’s just enough for two HUGE globs of frosting on top. I love that I don’t have to make 24 cupcakes to use up just one frosting recipe now!
And you win.
So we all win!
Now, go taste the rainbow.
Rainbow Cupcakes for Two
adapted from Chocolate & Carrots
- 1 tablespoon canola oil
- 1 tablespoon skim milk
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 2 tablespoons sugar
- 4 tablespoons unbleached all purpose flour
- 1/2 teaspoon baking powder
- food coloring (1 drop of each: red, orange, yellow, green, blue, purple)
- 2 tablespoons unsalted butter, room temperature
- 4 ounces 1/3 less fat cream cheese, room temperature
- 1/8 teaspoon vanilla extract
- 1/2 cup powdered sugar
- Preheat the oven to 350°F.
- Place two cupcake liners in a muffin pan and spray with canola oil. Set aside.
- Beat the canola oil, egg, milk, vanilla extract, and sugar together.
- Add in the flour and baking powder.
- Place 2 teaspoons of batter into 6 small cups.
- Place a drop of food coloring into separate bowls, allowing one bowl to be one color. Stir until combined and even.
- Starting with the red batter, divide the batter in half (1 teaspoon per cupcake) and pour directly into the center of the cupcake liner in a even stream. Repeat with the remaining colors in the following order: red, orange, yellow, green, blue, and purple).
- Gently place the muffin pan in the oven.
- Bake for about 15 minutes, or until a cake tester comes out clean.
- To make the frosting, beat the butter and cream cheese together until combined. Beat in the vanilla and powdered sugar until combined.
- Decorate your cooled cupcakes!
Servings: 2 cupcakes