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Lucky Rainbow Cupcakes

March 14, 2011

Last year, I posted these Lucky Rainbow Cupcakes. I found the recipe in a Family Fun magazine and loved it, but thought that it could be healthier. For one, I’m not one that likes to use artificial dyes. So I used India Tree vegetable dyes available at stores like Whole Foods Market. They are pricier, but just as delicious.

Surprise your little leprachauns with these delicious rainbow cupcakes that you can feel good about serving. They are delicious, colorful, and fun to eat. We’ll be making our rainbow cupcakes tonight.

:

RAINBOW CUPCAKES

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 made of whipped cream, or your favorite frosting.

 

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