Friday, April 2, 2010

Taste the Rainbow

*Recipe updated on 11/10/2010.


How awesome is that? Here are a few of the responses I received from my friends:

"Did you have to kill a Smurf to make it?"
"Cool!!! I love the purple centers."
"Wow I think I just licked the computer screan so see if I could taste it!! how did you do that?? my girls would think that was so cool."

I saw the photo below on a wedding blog that I follow and  was completely inspired to make it, but in cupcake form. For some reason, I thought that it would be easier to make cupcakes, but after making them twice now, I think the cake version might be easier to make. But it might just be a wash since cupcakes are probably a lot easier to frost.


Here is my semi-homemade recipe:
Cupcake:
1 Box of white cake mix (Betty crocker will result in a thinner batter, Pillsbury yields a thicker batter, but both give the same end result)
Gel food color

Sift cake mix to remove all lumps. This will ensure that the color is evenly distributed. Follow cake mix instructions on the back of the box. Distribute the cake mix evenly among bowls. The first time I tried this, I was very adamant about having all seven colors: ROYGBIV! Next I used toothpicks dipped in the gel to color the batter. I used gel color for two reasons, 1) because that's what I have, and 2) other people's research has shown that gel colors will give you much more vivid colors. Mix colors into the batter evenly. It might take awhile to get the shade you want, so be patient. Drop batter into lined cupcake pans one spoonful at a time. Following baking instructions on the box.


Lemon Zest Buttercream (you'll need to double it to have enough frosting for 24 cupcakes):
1/2 c egg whites
dash of salt
1 c sugar (I usually put in just a touch less)
18 tbsn butter (room temp) (can be reduced to 12 tbsn, but your kitchen must be cool)
zest of 1 small lemon (can be adjusted to taste: 1 tsp for just a hint of citrus)

Continually wisk eggs, salt, and sugar over a double boiler until sugar is completely disovled, but eggs are not cooked. Transfer mixture to a mixer and mix with a wisk attachment until shiny and peaks are stiff. Change to a paddle attachment and mix in butter at a low speed, couple table spoons at a time. Once all the butter has been added, mix on medium-high until mixed. If frosting looks like its separating and watery, it's OK, just continue beating until it comes together. Mix in lemon zest.


Let me know how this turns out for you!

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