In honor of spring, we made cupcakes. I discovered these amazingly creative rainbow cupcakes on Collaborative Curry’s blog in honor of St. Patricks Day. But since we had three sick kids on St. Patrick’s Day, no one really felt like whipping up six-colored cupcake batter. Additionally, since we used up all the red food coloring in the pantry on the red velvet birthday cake, the full rainbow of colors wasn’t really an option. Four-colored cupcake batter was created: Yellow, green, blue and the most beautiful and springy lime green color. (In fact, the lime green was exactly the color of the crocus leaves popping up in my front yard!)
We followed Collaborative Curry’s directions to pour the (rather runny) batter in the center of each cupcake wrapper and not stir.
The coloring turned out great. However, as you can see, the cakes fell. I believe I should have added the full 1 ½ teaspoon baking soda. I may have under-baked them slightly so they would retain the amazing moistness Collaborative Curry wrote about – this may also have contributed to the fallen cakes.
Lastly, you may want to add those two additional tablespoons of sugar in the recipe to keep the cakes from being a bit tough. But with all those colors, what kid will notice the cakes are less-than-super-sweet. And with the delicious aroma and taste of 1 ½ teaspoon of vanilla, adults too will eat every crumb.
While growing up on a ranch in Montana, I learned to appreciate food by watching my parents take it from the field to the plate. I helped my mother garden, preserve vegetables and milk the cow. Loving food led me to a career as a registered dietitian. And now as a mom, I enjoy teaching my children to cook and appreciate how food gets to their plate – here in a Chicago suburb. At the end of the day, it sometimes seems that all I've accomplished is to get dinner on the table. But if my kids helped, a lesson was learned and we most certainly had fun.