What happens when a White Cake collides with a Rainbow...

Here's a new twist on your favorite white cake recipe (my new favorite is listed at the end of this post). All you need is some gel food colouring. A little gel food colouring goes a long way and the colours are way more vibrant than the regular food colouring. Use a toothpick to extract a bit of food colouring at a time.

This Girl is Living it UP! Check out her blog titled Whisk Kid
Rainbow Cake: http://whisk-kid.blogspot.com/2009/08/say-it-with-cake.html

My Kitchen: Orange and black cupcakes for

my daughter's halloween party on Friday :)

Icing/Decorating TBA

Have fun experimenting with colours, layering

and adding different ingredients.

Billy Reece of Billy's Bakery in New York City (from here) Makes about 30 cupcakes 
Diary52 notes in red - 12 big cupcakes or 1 - 9"x13" or 2 - 8"x8"

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• I use 3 cups regular flour instead, works fine
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
• 4 large eggs - I think all of these eggs make it a no fail cake
• 1 cup whole milk - I use 1%, works fine
• 1 teaspoon pure vanilla extract - I use imitation, works fine

Directions
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. Combine flour(s), sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

1. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
2. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. I had to bake longer when I did 12 big cupcakes instead of 30.
3. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.