Go Back
Surprise Inside Rainbow Cupcakes

Rainbow Cupcakes with a surprise rainbow inside.

Author: Kami | NoBiggie.net
Ingredients
Cupcake Batter:
  • 2 cups cake flour
  • 1/2 cup butter room temperature
  • 1/3 cup coconut oil
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 egg whites
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 5 Wilton gel food coloring colors (red-yellow-green-blue-purple)
Buttercream Frosting:
  • 1 cup butter room temperature
  • 3 cups powdered sugar sifted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon fine salt
  • 2 tablespoons whole milk
Cupcake Toppers:
  • 1 package Rainbow Airheads Extreme
  • 1 small shaker Rainbow Sprinkles
Instructions
Make the Cake Batter:
  1. In the bowl of your stand mixer beat together the butter, sugar, cake flour, coconut oil, vanilla, salt, baking powder and baking soda.
  2. Add the egg whites, one at a time, beating between each one.

  3. Turn the mixer off and add in the buttermilk. Return the speed to medium and let the batter beat for another minute.
Make the small rainbow bundt cake (for the surprise inside rainbow):
  1. Grease a small (5inch) bundt pan. Preheat oven to 325.

  2. Add 2 tablespoons of the cake batter into 5 separate small bowls. With toothpicks add the food coloring gel colors to each bowl. (red-yellow-green-blue-purple). Mixing each color in well.
  3. Into the small bundt pan add each color into the pan one at a time starting with red. Spread the color red out the most into the pan trying to get it to go up the sides.. With the addition of each color of the rainbow, let the color below be visible in the pan (don’t cover over it completely). At the top put a thin layer of a little white batter.

  4. Bake the small cake for 15 minutes at 325. When finished baking, allow it to cool for a few minutes in the pan then invert it onto a parchment lined plate. To speed up the cooling time, move it to the freezer. Once it is completely cool and firm, cut it into 1/2 inch thick slices.
Bake the Cupcakes:
  1. Preheat the oven to 375.
  2. Line a 12 cup muffin pan with paper liners. Into the bottom of each paper liner, add just a bit of batter, about a teaspoon. Place the little rainbows into the center of the cups, with all rainbows facing the same direction, this helps when you go to cut each one in half to reveal the rainbow, so you can know which direction to cut each one.

  3. Add more of the white cake batter around and over the little rainbow cake piece. Each cup should be about 2/3 full.
  4. Bake the cupcakes for about 15 minutes. To check for doneness, gently press the top to see if it feels dry and no longer wet.
Make the Buttercream Frosting:
  1. In the bowl of a stand mixer, cream the butter until it is light and fluffy about 5 minutes. Add in the vanilla, salt and powdered sugar and beat until combined, about 3 minutes. Finally add in the milk and beat to just combine.
Decorate the Cupcakes:
  1. To start, make sure that all the cupcakes have completely cooled. Working one cupcake at a time, spoon about 2 tablespoons of the buttercream frosting onto the top of the cupcake. Smooth out the frosting to look like a little mound on top.

  2. Gently sprinkle rainbow sprinkles around the sides of the frosting.
  3. With a star tip pipe some of the buttercream onto the top to look like little clouds.
  4. Cut one Rainbow Airheads Extreme in half and add half to the top to look like a rainbow on the top of each cupcake. Enjoy!

Recipe Notes

Notes:
If you don’t have cake flour, you can make it! After measuring out the 2 cups of all purpose flour, remove 2 tablespoons of the flour and in it’s place add 2 tablespoons cornstarch. Sift the flour and corn starch together. Now you have cake flour.