Jumbo Rainbow Cupcakes

Dairy Free
Popular
Health score
1%
Jumbo Rainbow Cupcakes
110 min.
12
508kcal

Suggestions


Get ready to brighten up your dessert table with these delightful Jumbo Rainbow Cupcakes! Perfect for parties, celebrations, or just a fun treat, these cupcakes are not only visually stunning but also dairy-free, making them a fantastic option for those with dietary restrictions. With their vibrant colors and fluffy texture, they are sure to be a hit among both kids and adults alike.

Imagine the joy on your guests' faces as they bite into these colorful confections, revealing a swirl of rainbow hues inside. Each cupcake is a delightful explosion of flavor, thanks to the combination of the classic Betty Super White Cake Mix and the rich, creamy vanilla frosting that tops them off. The preparation is simple and fun, allowing you to unleash your creativity as you mix and tint the batter in a variety of colors.

Whether you're celebrating a birthday, hosting a baby shower, or simply looking to add a splash of color to your day, these Jumbo Rainbow Cupcakes are the perfect choice. With a total preparation time of just 110 minutes, you can whip up a dozen of these scrumptious treats in no time. So gather your ingredients, preheat your oven, and get ready to create a dessert that will not only satisfy your sweet tooth but also bring a smile to everyone’s face!

Ingredients

  • boxes cake mix white
  • 2.5 cups water 
  • 0.7 cup vegetable oil 
  •  egg whites 
  • serving liquid smoke green blue red yellow
  • 16 oz vanilla frosting 

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F.
  2. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
  3. In large bowl, beat cake mixes, water, oil and egg whites with electric mixer on low speed 1 minute, then on medium speed 2 to 3 minutes, scraping bowl occasionally, until well blended.
  4. Divide batter among 6 separate bowls; tint each bowl a different color. For red, add 18 drops red food color. Orange: 4 drops red and 12 drops yellow. Yellow: 12 drops yellow. Green: 12 drops green. Blue: 12 drops blue. Purple: 9 drops red and 6 drops blue.
  5. In each muffin cup, place 1 tablespoon red batter.
  6. Add about 1 tablespoon of each remaining color batter until you have added all 6 colors.
  7. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  8. Pipe or spread frosting on cupcakes.

Nutrition Facts

Calories508kcal
Protein4.07%
Fat20.74%
Carbs75.19%

Properties

Glycemic Index
3.58
Glycemic Load
11.04
Inflammation Score
-2
Nutrition Score
8.0869565729214%

Nutrients percent of daily need

Calories:507.75kcal
25.39%
Fat:11.75g
18.08%
Saturated Fat:3.17g
19.84%
Carbohydrates:95.86g
31.95%
Net Carbohydrates:94.92g
34.51%
Sugar:60.22g
66.91%
Cholesterol:0mg
0%
Sodium:694.24mg
30.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.19g
10.37%
Phosphorus:299.44mg
29.94%
Vitamin B2:0.37mg
21.59%
Calcium:192.37mg
19.24%
Folate:63.94µg
15.99%
Selenium:10.45µg
14.93%
Vitamin B1:0.19mg
12.76%
Vitamin K:11.69µg
11.14%
Vitamin B3:2.15mg
10.77%
Vitamin E:1.53mg
10.17%
Iron:1.75mg
9.74%
Manganese:0.18mg
8.91%
Copper:0.08mg
4.06%
Fiber:0.95g
3.79%
Vitamin B5:0.3mg
3.03%
Magnesium:12mg
3%
Zinc:0.43mg
2.88%
Potassium:90.73mg
2.59%
Vitamin B6:0.02mg
1.24%