Rainbow Cupcakes

On a rainy day, my son and I decided to stay in and study rainbows. These cupcakes were so much fun to make and to eat. I had all of the food coloring already except for the purple which I mixed from sky blue and red. I think perhaps I will buy a purple next time so it will turn out more vibrant. The cupcakes were moist and rose nicely. The flavor good but not the best I've ever had.

Rainbow Cupcakes

Inspired by Joy of Baking (white cupcakes)

2 large eggs, separated

1 3/4 cups sifted cake flour (I substituted 2 Tbsp. cornstarch for 2 Tbsp. of all purpose flour instead)

2 tsp. baking powder

1/4 tsp. salt

1/2 cup unsalted butter, room temperature

1 cup sugar, divided

1 tsp. vanilla extract

1/2 cup whole milk

1/8 tsp. cream of tartar

1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Prepare 6 small disposable plastic cups and 6 plastic spoons.

2. In a medium bowl, whisk together flour, baking powder and salt.

3. In stand mixer bowl with paddle attachment, cream butter. Add in 3/4 cup sugar and beat till light and fluffy. Use a rubber spatula to scrape down sides and bottom of bowl. Beat in egg yolks one at a time. Scrape bowl. Beat in vanilla.

4. Turn mixer to low speed and alternate adding flour mixture and milk in 3 additions.

5. In a separate bowl, whisk egg whites with hand mixer until foamy. Add cream of tartar and beat till soft peaks form. Add in 1/4 cup of sugar. Beat until stiff peaks form. Fold whites into batter gradually so as not to deflate it.

6. Divide the batter into the 6 plastic cups. Add food coloring into each cup- red, orange, yellow, green, blue, purple. Make sure it is vibrant enough. Spoon the batter into the paper liners starting with purple and ending with red on the top. If you like your layers to be even, smooth out with a knife or small spatula.

7. Bake for 18-20 minutes or until toothpick comes out clean. Cool on wire rack.