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Rainbow Cupcakes



Chocolate Cupcakes

  • 1 box Duncan Hines Devils Food Cake mix
  • 4 eggs
  • 1/3 cup oil
  • 1 cup water 1 3.4 oz box chocolate jell-o pudding

Buttercream Icing

  • 1 cup margarine or butter
  • 1 cup shortening
  • 2 lbs powdered sugar
  • 2 tsp vanilla
  • 3 tbls milk

Pots of Gold

  • rolo candies
  • Wilton gold sprinkles


Cupcake Baking Directions:

  • 1. Preheat oven to 350 degrees. Line the cupcake pan with paper liners. Set aside.
  • 2. In an electric mixer fitted with a paddle attachment, beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2 to 3 minutes or until well blended. Scrape the sides of the bowl and mix again until all the ingredients are incorporated.
  • 3. Using a cookie scoop, fill each paper liner with batter to fill the liner about two-thirds full, dividing evenly between cupcake trays.
  • 4. Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the cake comes out clean, or tops spring back when lightly touched. Remove the cupcakes from the oven and place the trays on wire cooling racks for 5 minutes. Take the cupcakes out of the trays and allow them to cool completely on the wire racks before decorating.

Buttercream Directions:

  • 1. Combine the margarine/butter and shortening in the bowl of an electric mixer; using a paddle attachment, beat on medium speed until smooth, about 2 minutes.
  • 2. Add half of the confectioners’ sugar and continue beating on low speed for an additional 2 minutes, or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed. Add the remaining confectioners’ sugar, vanilla and milk, and beat until the frosting is creamy and fluffy, about 2 minutes more.
  • 3. In a separate bowl, divide icing in thirds. Color one whole bowl a sky blue. 1/3 icing to make rainbow colors and leave last 1/3 of the bowl white.

Cupcake Decorating Directions:

  • 1. Using a decorating bag fitted with a large round tip filled with blue icing, pipe circle onto cupcake starting from the outer edge working your way into the middle, carefully covering the entire surface of the cupcake.
  • 2.  Using a decorating bag fitted with a star tip.Using the previously colored rainbow icings, use a knife to drag each color up the side of your pastry bag. Fill the center of your bag with white icing. Twist the bag closed. Pipe the frosting in a circular motion around the top of the cupcakes making a rainbow arch.
  • 3.  Using a decorating bag fitted with a large round tip filled with white icing, pipe circle "clouds" at one end of the rainbow.
  • Using unwrapped rolo candies, pipe small dot of icing onto top of rolo. Dip rolo in gold sanding sugar to create miniature pots of gold.
  • 4.  Place one pot of gold candy at the end of each rainbow.