Happy National Kids Take Over the Kitchen Day! Today is an excellent opportunity for children and their families to have fun while creating something delicious to eat, together!
Here a fun recipe for Rainbow Confetti Cupcakes:
Cake Ingredients:
¼ pound butter
¾ cup sugar
2 eggs
1 1/3 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
1/3 cup milk
1 dash of almond extract
Preheat oven to 375° Fahrenheit. Line a cupcake tray with wrappers and fill with batter. Mix melted butter and sugar until fluffy. Add eggs and beat the mixture. Add in cake flour baking powder and salt. Mix in milk and almond extract. Once thoroughly mixed, evenly separate batter into six bowls. Use food coloring to make red, orange, yellow, green, blue, and purple. Thoroughly mix the food coloring. Use the red as the base of your cupcake, spreading the batter, making sure it touches all the edges. Layer orange, yellow, green, blue, and purple. Bake for 15-20 minutes or until done. Let cupcakes cool. Once cool, use a small cookie cutter to cut out the center of the cupcake. Make sure to not cut to the bottom of the liner. Fill the center with sprinkles.
Icing Ingredients:
2 cups powdered sugar
1 ½ cup butter
1 tsp Almond extract
1 Dash of salt
Whip butter (cold) and slowly add powdered sugar, almond extract, and salt. Once light and fluffy, split icing into six parts and use food coloring to make red, orange, yellow, green, blue, and purple. Thoroughly mix and add each color to a piping bag. Line counter with cling wrap. Pipe a straight line of red icing close to the top of the cling wrap. Directly below the red, pipe a line of orange icing and make sure it is touching the red icing. Follow with yellow, green, blue, and purple. Bring the red icing to the purple icing and roll together. Twist the ends of the cling wrap and swing the icing roll to blend the colors together. Cut off one end of the cling wrap and place open end down in a piping bag. Cut off the tip of the piping bag and decorate the cupcakes.
Enjoy!
