It’s amazing how the Internet has changed the way we communicate. The food blogging world has introduced me to so many new people and I am happy to call some of them my friends. Even if we are not physically near and have never met in real life, we are each other’s biggest cheerleaders whether we have good or bad news to share.
Today we are meeting for a very happy occasion, Jessica from Sunny Side Up’s virtual baby shower to welcome her baby girl into the world! She just so happens to be due on September 4th, which also happens to be my birthday as well! Since Jessica has grown up dancing and teaching Irish dance, and now is naming her sweet baby girl Maeve Grace, our hostesses Krystal of Mrs. Regueiro’s Plate and Jessica from My Baking Heart decided to pick the theme “Jessica’s Pot of Gold.” We were all asked to contribute a dish inspired by the wonderful land of Ireland.
I had a hard time coming up with the perfect idea for this shower. For the longest time, I have wanted to challenge myself and make a rainbow cake. This would have been the perfect occasion! The time I was making this treat also fell around Blair’s birthday and a wedding that we were attending so I couldn’t justify making another cake. Blair’s choice is always Funfetti, so I went with cupcakes instead. And to make it an added bonus, I used a recipe for just two cupcakes. One for me and one for
me Blair, just kidding. I have been smitten with the idea of recipes that just yield two cupcakes. I have made chocolate and pumpkin spice in the past.
I absolutely loved how these came out, and hope that Jessica enjoys them too. Maybe she will whip these up for her husband, Jesse before they become a family of three. I won’t be able to help you out in the cupcake department once baby girl is able to eat sweets. You better take advantage now. Congrats Jessica, I can’t wait to meet Maeve Grace!
Rainbow Cupcakes for Two
For the Cupcakes:
1 tablespoon canola oil
1 tablespoon skim milk
1 large egg white
1/2 teaspoon vanilla extract
2 tablespoons sugar
4 tablespoons unbleached all purpose flour
1/2 teaspoon baking powder
food coloring (red, orange, yellow, green, blue, purple)
For the Frosting:
2 tablespoons unsalted butter, room temperature
4 ounces 1/3 less fat cream cheese, room temperature
1/8 teaspoon vanilla extract
1/2 cup powdered sugar
What you’ll do:
Preheat the oven to 350°F. Place two cupcake liners in the center of a cupcake pan and spray lightly with cooking spray. In a small bowl, beat together the oil, egg, milk, vanilla, and sugar until well combined. Add in the flour and baking powder, stir until fully incorporated.
Divide the batter into 6 small cups (one for each color), 2 teaspoons in each cup. Add the food coloring to each separate bowl, stir until you get your desired color. Begin with the red, divide the batter evenly between the two liners, 1 tsp. per cupcake. Make sure you place it into the center of the cupcake. Repeat with the remaining colors (orange, yellow, green, blue, purple), each color will spread into a thin circle before you add the next to the center. Bake the cupcakes for about 12-15 minutes.
Once the cupcakes are done, allow them to cool completely. In the meantime, make the frosting. Beat the butter and cream cheese until fluffy. Add the vanilla and powdered sugar, beat until you get a nice smooth consistency. Decorate the cooled cupcakes and enjoy!
*There will be leftover frosting, it is pretty delicious to eat from the spoon, just saying.
Source: Chocolate and Carrots