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St. Patrick’s Day Rainbow Cupcakes

February 23, 2010

My daughter was flipping through the Family Fun Magazine when the last page caught her eye. It was a recipe for rainbow cupcakes–perfect for St. Patrick’s Day. I looked down the ingredient list and was a little upset. They used food dyes and a white cake mix. I thought that I could make it much healthier. So I came up with this alternative:


2 1/4 cups unbleached white flour

3 tsp baking powder

1 1/4 cup sugar

1 tsp salt

1/2 cup applesauce

1 cup milk

4 egg whites

1 tsp vanilla

Preheat oven to 375 degrees. With an electric mixer on medium speed, beat all ingredients except for eggs and vanilla for two minutes. Add eggs and vanilla and beat for an additional two minutes. Divide batter among six different bowls. In each bowl, add appropriate amount of food dyes. (We used India Tree vegetable colorants).

Purple: 9 red and 6 blue drops

Blue: 12 blue drops

Green: 12 green drops

Yellow: 12 yellow drops

Orange: 12 yellow drops and 4 red drops

Red: 18 red drops

Mix each color in well into each bowl. You may need to experiment or add more coloring depending on the hue. Also know that if you are using the vegetable colorants that their hues will change a little when baked. You can see how our colors are just a bit different that traditional food dyes are below:

Place greased muffin cups into muffin pans. Place the purple batter in the muffin cups first, then blue, green, orange, yellow and finally red. As you go, gently spread each layer of batter with the back of a spoon to completely cover the color underneath. Back for 10-12 minutes if using mini cupcakes or 15-18 minutes for regular sized cupcakes. Allow muffins to cool, then top each cupcake with a cloud make of whipped cream, or your favorite frosting.

4 Comments leave one →
  1. February 26, 2010 6:05 am

    These look so fun!! I am definitely keeping this recipe around for when my kiddies come around!! Also, I heard this awesome fact the other day: When baking cupcakes or muffins, preheat the oven 25 degrees warmer than the recipe calls for. As soon as you actually place your muffin tins in the oven, turn it down to the desired temperature. Since the hotter temperature cooks the outside faster than the inside, this will allow your cupcakes to take on the beautiful round “muffin top” that we all love… and hate…

  2. healthydealsnsteals permalink
    March 7, 2010 1:44 am

    Good idea, thanks brit!

  3. March 17, 2010 2:05 pm

    These are fun!


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