Rainbow Cupcakes (vegan, dairy-free)

Yesterday, I made these sweet little rainbow cupcakes, an idea courtesy of Pinterest. I repinned this months ago, but as usual, never followed through. When you click on the link, there’s actually no directions in English, but there’s a good set of photos to walk you through the steps. So what I did was divide my white cake batter (I used this dairy-free/vegan recipe, but it’s not gluten-free) between six little pyrex dishes. I then had my 3-1/2 year old assistant choose the colors for each dish. We put some food coloring drops in (kind of a lot) & mixed it up until we liked the color. I then put about a tablespoon of batter in each cupcake liner, then followed it with another color of batter. Each color sat for a minute or two, which gave it time to spread out in the liner. It was super simple, probably easier than these directions sound.

Aren’t they cute? I was pretty proud of them :) & I think they’d be perfect for St. Patrick’s Day, especially topped with the green frosting. While I did use regular flour, I think a gluten-free cake recipe would work.

& my favorite frosting recipe:

1/2 cup palm shortening

2 cups powdered sugar

splash of dairy-free milk

Place all ingredients in mixing bowl & mix until desired consistency, add more milk if you need to. This recipe is good for a dozen cupcakes or one cake, double for more :) It’s pretty much the age-old shortening frosting recipe, but I suppose the reason it’s age-old is because it taste really, really good!

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