Real Recipes From Real Home Cooks ®

somewhere over the rainbow cupcakes

(1 rating)
Recipe by
Carrie Brannon
Asheville, NC

These Adorable Cupcakes are perfect for Baby Showers, Birthday Parties, or Classroom Treats!!

(1 rating)
yield 12 Cupcakes
prep time 40 Min

Ingredients For somewhere over the rainbow cupcakes

  • 1 1/2 c
    all purpose flour
  • 1 3/4 tsp
    baking powder
  • 1/2 c
    butter, softened
  • 1 c
    granulated sugar
  • 2
    eggs
  • 1 tsp
    vanilla
  • 1 tsp
    coconut extract
  • 3/4 c
    canned coconut milk (not cream of coconut!)
  • yellow, red, green, blue and purple liquid food color
  • 1 1/2 c
    unsalted butter, softened
  • 6 c
    powdered sugar
  • 1 dash
    salt
  • 5 Tbsp
    milk
  • 1/2 tsp
    vanilla
  • 1/4 tsp
    coconut extract
  • multicolored candy sprinkles

How To Make somewhere over the rainbow cupcakes

  • 1
    Instructions Preheat oven to 350 Degrees F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, mix flour and baking powder; set aside. In medium bowl, beat ½ cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Add eggs, 1 at time, Measure about ¾ cup batter into each of 5 small bowls. For yellow, stir about 6 drops yellow food color into batter in first bowl. Tint second bowl green, with 6 drops green food color; third bowl red, with about 8 drops red food color; fourth bowl blue, with about 10 drops blue food color; and fifth bowl purple, with about 8 drops red food color and 3 drops blue food color. Spoon scant tablespoon of yellow batter into each cup; smooth to edge of baking cup with back of spoon. Repeat with green, red, blue and purple batters (fill cups to ¾ full). Bake 18 to 22 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan to cooling rack to cool. In large bowl, beat 1 ½ cups butter, the powdered sugar and salt with electric mixer on medium speed until light and fluffy. Beat in 4 tablespoons of the milk, ½ teaspoon vanilla and ¼ teaspoon coconut extract. Add remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Beat until fluffy. Pipe or frost about ¼ cup frosting onto each cupcake. Sprinkle with multicolored sprinkles.
  • 2
    **If your kids aren’t in love with coconut, substitute vanilla flavoring for the coconut extract in the cake and frosting. If Using a Cake Mix Substitute 1 box white cake mix for the Cupcakes above. Make cake mix as directed on box for cupcakes, and follow steps 3 and 4 as directed in recipe. For the frosting, substitute 1 container vanilla creamy ready-to-spread frosting mixed with ¼ teaspoon coconut extract. Bake and cool as directed on box. Frost and garnish as directed in recipe. 22 cupcakes Nutritional Information 1 Cupcake: Calories 690; Total Fat 35g (Saturated Fat 22g; Trans Fat 1g); Cholesterol 115mg; Sodium 160mg; Total Carbohydrate 90g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 5 Other Carbohydrate, 7 Fat Carbohydrate Choices: 6 Notes
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