I love birthdays. Especially other people’s birthdays.
Why? Because birthdays are the #1 best excuse for me to bake a totally out-of-this-world-awesome cake.
Or in this case, cupcakes!
You see, yesterday was my best friend Rayna‘s 15th birthday. Obviously I had some serious celebration baking to do. It would have been a little tricky to try and bring an entire cake to school today, so I decided to bring the cake in cupcake form instead.
After seeing this super cool rainbow cake from Omnonicon, I realized that it could be shrunk down to cupcake size. Topped with marshmallow fluff frosting, it would be fantastic!
I made up an easy vanilla cake recipe for these cupcakes, but honestly, if you’re pressed for time you can just use box mix. Your secret will be safe with me 😉
I’ll be the first to admit that these cupcakes are a little bit labor intensive to pipe, but they are totally worth it. Any child (or adult, for that matter) will be won over by their sheer rainbow/marshmallow awesomeness. Guaranteed.
If it doesn’t happen to be anyone’s birthday, that’s okay too. Find something small to celebrate, or look up a random holiday. Today just so happens to be National Good Neighbor Day. Who knew?
In other words, these cupcakes are just so snazzy that you can bake them whenever you want, no explanation needed.
Who can say no to rainbows and marshmallows?
Rainbow Cupcakes with Marshmallow Fluff Frosting
Makes 6 cupcakes
For the cupcakes:
1 1/2 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup (1 stick) butter
1 cup of granulated sugar
1 teaspoon of vanilla extract
1/4 cup of milk
Red, Yellow, Green, and Blue Food Coloring
For the frosting:
1/2 cup (1 stick) of butter
1 1/4 cups of powdered sugar
1 teaspoon of vanilla extract
3/4 cup of marshmallow fluff
Preheat the oven to 375 F. Line a cupcake tray with cupcake liners, and spray the liners to prevent sticking.
In a bowl, mix together the flour, baking powder, and salt; set aside.
In a separate bowl, cream together the butter and sugar. Add the egg and vanilla extract, stirring until fully combined. Pour the dry ingredients into the wet mixture in two stages, alternating with the milk.
Divide the batter into 6 small bowls, filling each bowl with 1/2 cup to start, then gradually adding tablespoons of batter so as to have an equal amount in each bowl.
Use the food colorings to dye one bowl red, one bowl orange (yellow + red), one bowl yellow, one bowl green, one blue, and one purple (red + blue). Add the dye in drops of 3-4 to make sure not to overdue the color. However, it may take several rounds of dye to achieve the right color.
Fill a small ziplock bag with the red batter, cut the tip, and pipe about 1-2 tablespoons into the bottom of each cupcake liner. Wash the bag or get a new one, and repeat with the orange, pouring the batter directly on top to create a target effect.
Continue with each color, in the order yellow, green, blue, then purple. If you want to switch things up, go ahead. We like creativity 🙂
Bake the cupcakes for 15-20 minutes, or until a toothpick inserted comes out clean. Let cool.
Meanwhile, start the frosting. In a stand mixer fitted with the whisk attachment, beat the butter, slowly adding the sugar in until the mixture is fully combined. Add the vanilla extract and stir until completely integrated. Use a spatula to fold in the marshmallow fluff, then top each cupcake with a spoonful of frosting.
Mmm…Mmmm…Mmmmm…..these are some seriously good cupcakes.