Making Rainbow Cupcakes perfect for St. Patrick's Day by Cookies Cupcakes and Cardio

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds moisture.

Preheat the oven to 350°F.

Divide the vanilla cake batter into six bowls, approximately half a cup in each bowl.

Add about an eighth of a teaspoon of gel paste color to each bowl and mix until the color is fully incorporated into the batter.

Start with the purple batter and add about a teaspoon of it to the bottom of each cupcake liner.

Layer the colors in the following order: purple, blue, green, yellow, orange, and red, adding about a teaspoon of each color to the liners.

Bake the cupcakes in the preheated oven for 18 to 22 minutes, checking for doneness based on your oven.

Let the cupcakes sit in the pan for 2 to 3 minutes after removing them from the oven, then transfer them to a cooling rack to cool completely.

Prepare vanilla buttercream for decorating the cupcakes, using a 1A piping tip.

Pipe a flat layer of buttercream on top of each cupcake.

To create a shamrock decoration, pipe three hearts using the buttercream, squeezing and pulling to form the shape, and add a stem.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens