Name: Rainbow Sherbet Cupcakes
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 box white cake mix (made as directed on the box); 1 drop Orange Cake Flavoring; 1 drop Strawberry Cake Flavoring; 1 drop Lime Cake Flavoring; 1 drop Neon green food coloring; 1 drop Pink food coloring; 1 drop Orange food coloring; 3 cups powdered sugar; 3 tbsp heavy cream (you may need up to 5 tbsp); ½ C unsalted butter (softened ); 1 tsp. Vanilla extract; Maraschino cherries; Waffle cone; Cake sprinkles; Nut topping (Optional)

Rainbow Sherbet Cupcakes not only look like rainbow sherbet but they also taste just like it. They are fruity, colorful and fun. Always a huge hit for any occasion.

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RECIPE FEATURES

Budget Friendly – Requires basic and simple pantry staples

Kid Friendly – Fruity and colorful kids love these cupcakes

WHAT YOU’LL NEED

Cake Mix – White or Vanilla

Flavorings – Orange, Strawberry and Lime extracts

Food Coloring Gel – Neon Green, pink, and orange

Sugar – Powdered or confectioners

Cream – heavy whipping cream or heavy cream

Butter – Unsalted works best

Vanilla extract – Pure or Imitation

Toppings for decorations – maraschino cherries, waffle cone pieces, nuts, cake sprinkles

You will also need the ingredients to prepare your box cake mix. Such as eggs, oil and water.

STEP BY STEP INSTRUCTIONS

Step 1. Preheat the oven to 350 degrees. Place cupcake liners in cupcake tin.

Step 2. Add cake mix, eggs, oil, and water into the mixing bowl. Stir to combine.

Step 3. Split the cake batter into 3 small bowls. Add 1 drop of neon green food coloring and 1 drop of lime flavoring to the first bowl. Stir to combine.

Step 4. Add 1 drop of orange food coloring and 1 drop of orange flavoring to the second bowl. Stir to combine.

Step 5. Add 1 drop of pink food coloring and 1 drop of strawberry flavoring to the third bowl.

Step 6. Add the cake batters to the cupcake liners using a 1 small ice cream scoop of batter at a time. Alternate 1 flavor at a time, filling the cupcake liners until they are 2/3 full.

Step 7. Bake for 20 minutes or until baked through, check with a toothpick.

Step 8. Let the cupcakes cool in the baking tin for 5 minutes then remove to a wire rack to continue cooling.

Step 9. Add all frosting ingredients to a large mixing bowl. Mix on low speed for 2-3 minutes until ingredients are combined. Then mix on medium speed for an additional 3 minutes until frosting is peaking, meaning that it is holding its shape.

Step 10. Using a piping bag and a star tip frost the cupcake. Then garnish with cherries, waffle cones, sprinkles, and chopped nuts.

TIPS AND FAQS

I like to use McCormick or Watkins extracts. You can purchase them at your local grocery store, or craft store on the baking aisle. You can also purchase them online from retailers like Amazon if you cannot find them locally.

The toppings for these cupcakes are flexible. I used a piece of a waffle cone, cherries, sprinkles, and chopped walnuts. You can leave the nuts off if you have a nut allergy.

HOW LONG DO THESE RAINBOW SHERBET CUPCAKES KEEP?

Store these cupcakes in a tightly sealed container on the counter for up to five days. I do not recommend refrigerating these cupcakes as it tends to dry them faster. Be sure to keep your cupcakes out of sunlight and away from the oven to prevent your frosting from melting.

HOW MANY CUPCAKES DOES THIS MAKE?

You can expect to make around 18 large cupcakes or 24 regular sized cupcakes. I like to make the larger sized cupcakes.

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