Everyone will swoon over these bright rainbow cupcakes! Brightly-colored vanilla cupcakes with the perfect tender crumb, topped in a fluffy vanilla bean frosting. Whether you bake them up for the little leprechauns in your life, or serve at a birthday party for the young-at-heart, they are sure to be a hit.
- Preheat the oven to 350°F and line your cupcake pans with cupcake liners.
- Using a stand mixer, or electric beaters and a bowl, beat the sugar and oil together until well combined. Add the eggs one at a time, beating until completely incorporated before adding the next. Whip until very smooth and slightly fluffy.
- In another bowl, whisk together the RYZE Yellow Flour Blend, baking soda, and salt.
- Add approximately 1/3 of the flour mixture to the sugar/oil/egg mixture and mix until incorporated. Beat in half of the buttermilk, and mix until smooth. Follow that with another 1/3 of the flour mixture, mix until smooth. Then the rest of the buttermilk, mix until smooth. Finally add the rest of the flour mixture, and mix until smooth.
- Divide the batter evenly between 6 small bowls. Add food coloring to each bowl to create the colors desired for your rainbow cupcakes (for these cupcakes purple, blue, green, yellow, orange, and red were used.)
- Evenly divide the brightly-colored batter between the prepared cupcake pans. You may do this with a small spoon, or for easier clean-up transfer each color to a sandwich-sized plastic zipper bag. Starting with the first color, cut off one of the corners, then squeeze a small amount of batter into each cupcake liner. To create the cupcakes as pictured, start with purple, then blue, then green, then yellow, then orange, and finally red.
- Using a toothpick, gently swirl the batter in each cupcake to create a marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted near the center of a cupcake comes out clean.
- Cool before frosting and decorating.
Buttermilk: If you do not want to use the 1 1/2 cup buttermilk, you can replace it with 1 1/2 cup dairy-free milk with 1 1/2 Tbsp white vinegar
For the Vanilla Bean Frosting:
- Using a stand mixer, or electric beaters, whip the palm shortening and vegan butter until very smooth, light, and fluffy (about 5 minutes.)
- Add the powdered sugar, and beat until combined. Add the vanilla extract and paste and mix until evenly combined. The frosting will not be smooth. Add non-dairy milk one TEASPOON at a time, beating well after each addition, until you have a smooth and creamy frosting. Add up to 2 tablespoons of milk. (we used about 1 ½ tablespoons.) Be very careful to not add too much milk as that may cause your frosting to separate. If that does happen, add another ¼- ½ cup of powdered sugar and beat until the frosting comes back together.
- Frost the cupcakes as desired, and decorate with sprinkles, shamrock coins, or chocolate shamrocks. To make your own green chocolate shamrocks melt ½ cup of green candy melts according to their package directions and pipe them onto parchment paper. A sandwich bag with a tiny bit of a corner snipped off makes an easy, disposable, piping bag.
- Note: If you don’t have vanilla bean paste you may add another teaspoon of vanilla extract instead. The vanilla bean paste is a less-expensive way to add authentic vanilla bean specks to your frosting.
This recipe was developed by Brianna Hobbs from Flippin’ Delicious. Brianna’s website highlights gluten-free and allergy-friendly snack-worthy meals and treats that taste just as good (if not better) as when you were a kid. Website can be found here: http://flippindelicious.com/
Photo credit also goes to Brianna Hobbs.