These are a bit of work from scratch, so using a white cake mix may be a time-saving option for busy bakers. I do suggest homemade frosting . It should be one you really love because these cupcakes hold a tall amount. Using disposable cups or bowls is a good idea when mixing so many different colors of icing. I chose a maraschino cherry as a topper, but you could use a candy cherries found at bulk candy stores.
Wilton Green color mix-insor 1/3 cup green sprinkles (jimmies)
2cupsof unsalted buttersoftened
2lbs.confectioners’ sugar - the finest you can findusually 10x
1tsp.Clear vanilla extract
* Additional milk or heavy creamas needed
Violet gel food coloring
Royal blue gel food coloring
Leaf green gel food coloring
Golden yellow gel food coloring
Orange gel food coloring
12maraschino cherries with stemsdrained and patted dry
1cupblue 2/3 cup green
Sour cream cake
Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. in a medium sized bowl, whisk together 1/2 cup milk and 1/2 cup sour cream. Add flour and milk mixture alternately, beginning and ending with flour. Batter will be thick. Fold in color mix-ins, if using. Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17 minutes. Let cool and set aside.
In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin mixing on low speed until crumbly, and then increase to high and beat for 3 minutes. Add milk gradually until it is piping consistency. Add vanilla extract and beat again for several minutes until light and fluffy. *Note: If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.
This is an estimation of the tinted icing amounts I used for these cupcakes. You’ll need a larger amount of violet versus the much smaller amount of orange. Divide the icing and tint accordingly. The only color you’ll need to create is indigo, and you can do that by adding one part blue food coloring to one part violet food coloring to untinted icing.
Transfer violet icing to a piping bag fitted with a large plain tip (Wilton 2A). I’m confident this could also be done with a zip-top bag with a corner snipped. Pipe an even line of frosting around the edge of a cupcake and then lightly fill in the middle with frosting. Repeat process with remaining frostings, getting smaller in diameter as you change icing colors. Repeat process with remaining cupcakes. Top each cupcake with a maraschino cherry.
Keyword green sprinkles, rainbow frosting, vanilla sour cream cake