Rainbow cupcakes are colorful cakes perfect for spring time. The colors are all natural made with real fruit juice. My daughter loved them.
Servings: 10 regular sized cupcakes
Prep Time: 45 mins Cook Time: 18 mins
For Basic Eggless Vanilla CupCake Batter
- 1 1/4 cup All Purpose Flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- pinch of Salt
- 3/4 cup granulated Sugar
- 1 cup minus 2 tbsp Milk
- 1/3 cup Oil
- 1 tbsp White Vinegar
- 1/2 tsp Vanilla extract
- Nuts to garnish on top (Optional)
To make coloured batter
- 1 cup grated Carrot
- 1 cup Spinach (I used Fresh)
- 1 cup Strawberries Fresh/Frozen (I used Fresh)
- 1 cup Blueberries Fresh/Frozen (I used Frozen)
Making the Basic Vanilla Cupcake batter
- Stir together milk and vinegar and set aside for 5 minutes. The milk should be curdled by the end of it.
- Sift together the flour, baking powder, baking soda and salt and set aside.
- Once milk is curdled, whisk oil, vanilla extract and sugar into it till well combined and runny.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. Mix till smooth. Do not overmix. A little lumpy is fine as long as everything is mixed well.
Making the colours
- Juice the grated carrot with 1 tbsp of water. I used a regular Indian mixer to do this.
- Strain the carrot juice to get the fibrous part out.
- Keep 2 tbsp of orange juice aside.
- Juice the spinach leaves with 1 tbsp of water
- Strain the spinach juice.
- Keep 2 tbsp of green juice aside.
- Juice the strawberries with 1 tbsp of water
- Keep 2 tbsp of red/pink juice aside.
- Place frozen blueberries in a microwave safe bowl and microwave in 30 second intervals till the blueberries burst and the juice starts oozing out. It took me 3 intervals.
- Allow it to cool.
- Strain the blueberries juice.
- Keep 2 tbsp of blue juice aside.
- Putting it all together
- Divide the basic Vanilla cupcake batter into 5 cups. I scooped out 4 heaped tsps per cup.
- To the batter in the first cup add 1 tbsp of carrot juice and mix well to get orange coloured batter.
- To the batter in the second cup add 1 tbsp of spinach juice and mix well to get green coloured batter.
- To the batter in the third cup add 1 tbsp of strawberry juice and mix well to get pink coloured batter.
- To the batter in the fourth cup add 1 tbsp of blueberry juice and mix well to get blue coloured batter.
- Keep the batter in the fifth cup uncoloured. This can be used to improve consistency in the other batters or to get a cream layer in the cupcake.
- Add more juice to improve colour adjusting the consistency so that it doesnt become watery.
- There are many ways of making the cupcakes clourful.
- The easiest method is to layer different coloured batters one on top of the other in the cupcake liner.
- Alternatively place separators in the paper liner and pour different coloured batters in each section.
- I started out making the separators using card. I made a 4 section one and a 3 section like that. But I found it problematic because the batters bled into other sections easily.
- Then the hubby gave an idea which turned out to be brilliant. Use crackers/biscuits as dividers. I had Parle-G gluco biscuits on hand and used them. I got 2 sections and 4 section ones using this method.
- Preheat the oven to 350°F
- Whatever the method fill the liners to 3/4 full and bake at 350°F for 18 minutes.
- Cool the cupcakes in the pan for 5 minutes before removing them onto a wire rack and allowing them to cool completely.
- Decorate with frosting or ganache as desired. The cupcakes turned out so wonderfully coloured that I did not want to cover that up at all.