Unicorns and Rainbows

 

 

I believe that every one of us is special, and we are all unicorns in our own ways.

My 4 year old daughter is a unicorn LOVER, so of course I have learned a ton about the species.

According to her, in a world full of fluffy, white, lovable unicorns, there is always music, sunshine and rainbows (of course)!

A-HA!!

Rainbows are the key to my girls heart. If there are a plethora of colors, count her in!

So, we love to pretend, color, and bake all things unicorns and rainbows!

While we bake together, my daughter is the master, and I am her assistant. Not that she can read or even reach the ingredients, but she is the boss.

So rainbow cupcakes it is! Sprinkles and all!

My mom bought me a cupcake book one year for my birthday, and the rainbow page is a favorite.

However, if you know me, I like to put my own twist on everything, including cupcakes!

Ingredients:

Cupcakes:

1 box of white cake mix (I use Pillsbury Purely Simple White Cake Mix, or you can be fancy and make your own mix, I like these: Vanilla Cupcake Recipe )

1/4 tsp cinnamon

Food coloring

Sprinkles (optional)

Frosting:

1 1/2 cups butter or margarine, softened  (I used coconut oil )

6 cups powdered sugar

1/8 tsp salt

5 TBSP milk (I used 2%)

1/2 tsp vanilla extract

(add 1/4 tsp of coconut, orange extract for additional flavor)

Directions:

Cupcakes:

1. Preheat oven to 350 degrees F, and line muffin plans with 24 liners.
2. Mix cake mix as shown on the box (I substituted coconut oil for butter, and added 1/4 tsp cinnamon).

3.  Measure 3/4 cup of batter into 4-5 small bowls.

4.  Stir in food coloring :

Yellow: 6 drops of yellow, Green: 6 drops of green, Red: 8 drops of red, Blue: 10 drops of blue.

(We mixed red and blue to get our purple color, and less red to make pink).

5. Spoon 1 TBSP of each color into cupcake liners, layering until 3/4 full.

*If using sprinkles, use 1/2 tsp per cupcake*

6.  Bake and cool as shown on box of cake mix.

Frosting:

1. In a large bowl, mix butter, salt and powdered sugar until light and fluffy.
2. Add 4 TBSP milk, vanilla and additional flavors.
3. Mix last TBSP milk slowly, until frosting is smooth. Beat until fluffy texture.
4. Pipe or spread frosting onto cooled cupcakes.

Enjoy! 

 

 

**DISCLAIMER: I AM NOT A DOCTOR OR A NUTRITIONIST. I DO NOT HAVE NUTRITIONAL INFORMATION FOR RECIPES.**

 

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