Tuesday, June 26, 2012

Rainbow Cupcakes

Last weekend, we went to a birthday party for a neighborhood friend. I was asked to bring cupcakes, so I looked for something "fun" for a five year old. I saw a bunch of recipes for rainbow/tie dyed cupcakes, but all called for a yellow or white box mix which I didn't have on hand and wasn't going to run to the store. So, I started searching for "homemade" batter and found these. YUM! Definitely my new "go to" yellow cake recipe. It only makes 12 which is what I was looking for. However, I may stretch it to 14 next time since they rose a lot.

1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

food coloring

sugar sprinkles in red, orange, yellow, green, blue & purple

I made batter as directed and then separated it into 4 bowls & dyed them red, orange, green & blue. (Next time I'll add yellow & purple). Also, next time I will add more food coloring because when they rose, it seemed like they were too light in color. Layer the batter in your muffin tins. (I went in backwards order by accident).

Bake at 350 degrees for 25 minutes.

I frosted with my favorite butter cream frosting and added a stripe of each sugar color. Needed to frost & decorate one at a time so that the icing would allow sprinkles to stick. Definitely nice that it only made 12 since the decorating was tedious.

PS-We joked that the cupcakes looked like Marty's clown wig in Madagascar 3. (Everybody now...."Afro Circus, Afro Circus, Polka Dot, Polka Dot, Afro Circus...")

Wednesday, June 6, 2012

Easy "Homemade" Donuts & Holes

Every now and again we make these for a special weekend treat. SUPER simple, but taste like you slaved over them.

1 tube of refrigerated biscuits or dinner rolls
oil for frying
sugar/cinnamon mixture

separate biscuits/rolls

cut out hole in center (I used my apple corer, but the holes really weren't quite big enough)

fry in oil until done

drain on paper towel

roll in sugar/cinnamon mixture

best served warm