We’re back to cupcakes again. I know, it has only been a couple of weeks since our sweet peep cakes, but a birthday is no time to slack on dessert! This particular occasion called for something fun & festive, and you don’t have to be a kid to appreciate these (though it might help). I have seen pictures of a similar rainbow candy cake and thought I would give it a go myself! My very favorite cake is yellow butter, so we went with that & a festive garnish that truly is rainbow bright. I think they turned out pretty well, and I will definitely make these little ones again.
Our cake selection is classic for any occasion, and goes swimmingly with any frosting, chocolate or white whipped. I am a huge fan of coconut, and love the subtle flavor a little extract gives this light whipped-butter frosting. You can easily omit the extract, or instead add a tiny bit of almond extract for another subtle variation. The rainbow candy a top is just a bonus, offering a pretty wrapper to an already sweet treat!
- 1.5 cups flour (all purpose), sifted
- 3 cups cake flour, sifted
- 2.25 cups sugar
- 6 large eggs, room temp
- 1 cup + 2 T butter, unsalted at room temp
- 2.25 tsp baking powder
- ¾ tsp baking soda
- 1.5 tsp salt, Kosher okay
- 2 cups buttermilk
- 2 tsp vanilla
- 1 tub Cool Whip, or whipped topping (defrosted)
- 1 stick butter (Softened completely at room temperature)
- ½ cup powdered sugar
- *Coconut extract if desired (1/2 tsp)
- 2 packages rainbow tape candy (I found at the 7-Eleven)
- Blue food coloring and crystal sprinkles
- White royal or decorating icing with piping tip, can use store bought icing in white.
- Preheat oven to 350 & prepare cupcake pans with shortening and flour.
- In bowl, combine flours, baking soda, baking powder & salt.
- In bowl of an electric mixer cream the sugar & softened butter well, on medium for about 5 minutes, until fluffy.
- Reduce mixer speed, add eggs, one-at-a-time, till each are well incorporated.
- Add vanilla.
- Slowly add dry ingredients, alternating with buttermilk, until well combined.
- Fill cupcake prepared cupcake pans, or use liners. You can use regular prepared cake pans as well.
- Bake for 20 minutes and check doneness with toothpick, if inserted and comes out clean, then done. If not, bake for an additional 5 minutes & check, etc. (Time will vary for cupcake pans versus layer cake pans. Cupcakes will usually bake faster, depending on size of tins) Watch to make sure cake isn't over-browning.
- Cool cake in tins on wire rack.
- Cool completely before frosting & decorating.
- Make sure butter is completely softened, almost overly so, at room temp, or it will bead and clump in frosting!
- Cream butter and powdered sugar well.
- Add Cool Whip topping and whip till combined.
- Add coconut or other extract as desired.
- Return to small bowl and place in fridge or freezer (for short time) to set before frosting cakes.
- Cut rainbow tape candy into about 3-4 inch segments (depending on size of cupcakes)
- Add some of the frosting to a small bowl and combine with one drop of blue food coloring, to give slight "sky" tint.
- Frost each cupcake with blue-tinted whipped frosting. Add light blue sugar crystals lightly on top if available.
- To this create two small, parallel rows of little cloud 'puffs', on each cake face.
- Center a rainbow tape segment, concave, attaching at the piped could rows on each end, on the cake surface.
Make sure the butter is softened for both the cake and frosting, or it will impede results and texture.
This one is good, even plain!
Whip-up a batch, and bust these stunners out at your next birthday party or BBQ. You’ll be surprised how fast they disappear, even with the big kids!