I have been wanting to make these cupcakes for ages and finally had the chance to do it...now I probably won't be motivated to ever do it again, it was a lot of work. Everyone loved them, but when I make it again, it will be in cake not cupcake form. :)
Cybele Pascal's Vanilla Cupcake recipe from The Allergen-Free Baker's Handbook. I then divided the batter into 6 equal portions. I used McCormick Food Coloring drops to color each portion a different color. For purple the ratio of red and blue of 5:1, with about 18 drops total. For orange, the ratio for red and yellow was 2:3, with 20 drops total. The other colors used about 20 drops each to color the batter.
To create the rainbow look, start with purple and add ~1 teaspoon into each cupcake cup, follow with blue, green, yellow, orange, and red. Yes, it takes time. :) Follow the recipes instructions for baking. Once cooled frost with the Marshmallow Fluff frosting and sprinkle with gold sugar sprinkles. (I used Betty Crocker)
1 cup palm oil shortening
2 cups powdered sugar
1 7oz container marshmallow fluff
Mix together shortening and sugar and fold in marshmallow fluff.
This post is featured on Cybele Pascal's Allergy Friendly Friday.