May 23, 2011

Rainbow Cupcakes

I had this...let's call it an idea.. after I saw this recipe.  I thought, "I must make these cupcakes." I don't know why.  I'm not really a cupcake person.  I was the kid who actually wouldn't eat cupcakes because I thought they tasted weird. 

But what would I do with 2 dozen rainbow cupcakes?  So I decided I'd take them to school for the kids. 

They were good.  They really were.


This was the most labor and concentration that I've put into baking since high school when I tried to make bunny cupcakes with Milano cookies for ears (A cupcake is not sturdy enough to support TWO Milano cookies.  It's against physics!).

There was the mixing.the dying.the scrubbing dye off of my fingers.the cloroxing the counter to scrub off the dye.the spooning of one color one layer at a time.the spreading of the layers by fingertips dipped in hot water because cake batter usually spreads but this batter has yogurt in it which adds favorably to the flavor but makes it oh-so-thick and unmalleable. 


Then there was the fact that I still (yes, still) only have a six-cup cupcake pan.  That's four batches instead of two, which definitely elongated the process. 

But then instead of making homemade icing (which is a lot more work that I just wasn't willing to commit too), I bought a can of whipped icing and put it in the mixer to "froth" it up a bit.

Then, because I wasn't already exerting enough time and energy on a Thursday night, I pulled out the pastry bag.  Stuffed in the fancy little tip.  Loaded it up with store-bought vanilla icing.  And tried to pipe. 

(You could call the piping "amateur".  I call it "whimsical"  Too much icing is not my thing.)

My verdict is that these would be great for a kid's birthday party.  They are very tasty.  If I were to make them again, I would make the cupcakes.  Freeze them for a day or two.  Make homemade vanilla or cream-cheese icing.  And dip them.  As I did with the oh-so-easy Pineapple Cupcakes I made a couple of weeks ago.

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