Rainbow Cupcakes

My days are easily spent in the kitchen that just months ago, was a blurry vision of an idea. With new walls to be surrounded by, it is time for a fresh start here as well. A lot of my focus now is a mix of wanting to involve five-year-old Charlotte in the kitchen as well as finding meals that I can feel good about her eating. And then there are the days where I throw in the towel and it is all about the grown-ups (spice - lots of spice, whiskey, or whatever selfish ingredient I desire).

   At the school Valentine's Dance, the repeated loss at the cake walk left a very heart broken Charlotte. With the promise of baking our own cake, Charlotte spent the night dreaming about what we would bake. Following you will find the Rainbow Cupcakes designed to her vision. What a way to begin this new adventure than one that starts and ends with direction from the littlest apron in the kitchen.

   There were specific directions with these cupcakes: vanilla cake, five colors of frosting, and absolutely no sprinkles. My request to incorporate raspberries was denied - simple was apparently the key here. In the end, she was right. Simple was all that we needed.

Rainbow Cupcakes

Rainbow Cupcakes
Makes: 1 dozen


1/2 cup butter, softened
3 eggs
1-1/2 cups all-purpose flour
2/3 cup sugar
1-1/2 teaspoons baking powder
1/4 cup half-and-half cream or milk
1 teaspoon vanilla extract
FROSTING:
125 grams butter
400 grams confectioners' sugar
65 grams half-and-half cream or milk
1 teaspoon vanilla extract
Food coloring, as desired

Place the first seven ingredients in a large bowl. Beat on medium speed until smooth and pale yellow, about 4 minutes. Scoop into 12 paper-lined muffin cups.

   Bake at 350° for 18-20 minutes or until cakes spring back when lightly pressed. Cool completely on a wire rack.

   For frosting, beat butter and 200 grams of confectioners' sugar until blended. Gradually beat in the cream. Add remaining sugar and beat until fluffy. Mix in vanilla. Add additional cream or confectioners' sugar if necessary to reach desired consistency. Divide and tint into colors of choice. Spoon dollops of each frosting color into a piping bag fitted with tip of choice (we used a 2D). Swirl onto cake tops.