Rainbow Cupcakes
1 cup all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
1 tsp. vanilla extract
Red, Yellow, Green, Blue food coloring
Preheat oven to 350 degrees. Grease 10 cups of a 12 cup muffin tin.
In a medium bowl, whisk flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs, oil, buttermilk and vanilla.
Pour in dry ingredients and stir until just combined.
Divide batter evenly into 5 small bowls; each should have a little more than 1/3 cup batter (approx. 6 tbsp. for each).
Add about 1/2 tsp. food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well so no streaks of plain batter remain. Add additional coloring if necessary.
Starting with the blue batter, add a small spoonful to each of the greased muffin cups (just over 1/2 tbsp. in each). Repeat with all remaining colors, working from green to yellow to orange to red, adding each subsequent spoonful on top of the previous color. Do not attempt to spread the layer of color out (as the colors can become combined), but allow them to spread on their own.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes on a wire wrack before frosting.
Frost with white butter cream frosting.
