Tuesday, September 15, 2009

Rainbow Bright!

I want to wait until I have all the pictures, before I do a post on my little Reese's awesome 1st birthday party. But I've already posted some of the pictures on facebook and on our family blog and I've been flooded with messages and phone calls from friends and family, wanting to know how I made the rainbow cupcakes.

Click HERE for a video demonstration on the technique.

The recipe I used for the white cake base is below. This recipe makes the most delicious and moist cupcakes ever! See recipe below.

(Mindi Original)

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1 t. vanilla

1. Preheat the oven to 350 degrees F. Line two 12 count muffin tins with paper liners.
2. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy.
3. Add the cake mix, water and vanilla and mix until smooth, about 3 minutes.
4. Fill the muffin cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes.
5. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
6. When cook, frost with vanilla butter cream frosting (recipe below) or your favorite frosting.

(Mindi Original)

1 C. butter softened (2 sticks)
2 lb. powdered sugar
1/4 + C. milk
1-2 t. vanilla

1. In a mixing bowl combine the butter, vanilla and powdered sugar. Mix, starting slow, until somewhat combined.
2. Start by adding 1/4 C. milk and mix. Slowly add more milk, one or two tablespoons at a time, until the frosting reaches your desired consistency*.

*For cupcakes and cake you want the frosting to be a little thicker, so it holds it's shape. If you are using the frosting cookies, Cinnamon rolls etc...you may want the frosting a little thinner.


Kathy said...

So, what was your frosting recipe for these (and the bigger cake)? The frosting looks yummy!

And what is your white cake mix recipe?

Julie Kaye said...

I like the way yours look even better!!!

Linda said...

Do you happen to know if I need to make a high altitude adjustment?

Mindika said...

Linda, I wish I knew more about altitude and how to adjust, but unfortunately I don't. I'm not sure where you live or how high :) But I'm in Utah so we are at a higher altitude, so the directions should be ok if you're anywhere near Utah.

Good luck! I wish I could be more helpful!

Natalie said...

When I made them they were super yummy!!! I did have a problem with mine shrinking up from the bottom and the paper wrapper practically falling off of them. I Followed the instructions... Do you have any suggestions??

Mindika said...

Sorry it's taken me a while to get back to you. I've been trying to do some research and figure out what could have gone wrong. I've never had that happen, so I asked a couple of my other "baking" friends if they had any suggestions. One of my friends wondered if maybe you sprayed the liners with cooking spray? If so, you shouldn't. Also, maybe you over under mixed the batter, or if the cream cheese wasn't soft enough. You definitely want the cream cheese to be soft like butter. Other than that we couldn't think of anything. I hope that helps. Let me know if you have any other questions. Good luck!


Natalie said...

Thank you for your suggestions! I did not spray my liners but i will try maybe letting my cream cheese get a little softer first and mixing it all together better.. My batter also looked runnier than yours did on studio 5.. I don't know if that had anything to do with it. I will keep trying! They were a big hit with my family members!!!!

Mindika said...

I wonder if it had anything to do with the brand of white cake mix you used? Just a thought. I always use Betty Crocker or Dunkan Hines. The batter should definitely not be runny. It should have the consistancy of a muffin batter. I wish I had more suggestions. Maybe try it again and see what happens. I've used this recipe for years and it turns out the same every time. I bet it's something so simple.


Heather Anni said...

Just had to tell you that I made these cupcakes this weekend, (I'm not much of a cake/cupcake person and even refuse a usual birthday cake for a pie.) But I love to decorate and wanted to take something special to a few people. So I figured I'd try this recipe. My husband said these are the best ever, and I've not been able to stop eating them myself. What a great recipe!!

Jared, Beth, Carter, Maylee and Bridger said...

Well this recipe work for a 13"x9" cake pan?? I want to make it for my son's birthday cake since I'll be using a box cake mix but was wondering if it would work?? His party is on Saturday, May 22nd.

Mindika said...

Jared, Beth, Carter and Maylee, Yes this would for for 9x13. I would just dollop the colors all over. Don't mix them, even if the batter looks uneven. It will even out as it bakes. Good luck!

Natalie said...

I have done it like that multiple times and it works great!!!!!!!

DGreen said...

My sister in law dug up your blog for me to read so that I could make some fun cupcakes for my sons birthday. Imagine my surprise to see that the author of this blog and star of KSL's cooking show was someone I know! It has been so many years...do you remember me? Anyway, I am very pleased to see that you have such a successful life filled with yummy cooking and an adorable family. :)

BTW, the cupcakes turned out adorable! I made them orange, green and blue...frosted them...and then made marshmellow lego man head toppers- my boy LOVED them.

DGreen said...

HA! Opps! I'm signed in under my moms user ID at the moment (visiting her in Utah right now). This is Cathryn Green Jensen married to Dana Jensen- from the mission! Here is a link to our family blog when we lived in Japan a few years ago: www.jensensinjapan.blogspot.com

kim eversole said...

Hi Mindi,

I just finished making your rainbow cake for the kids Kindergarten class who will be celebrating fasching tomorrow! Thanks! I am sure it'll be a hit.

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