Recipe- Kids Friendly Gluten Free Rainbow Cupcakes

These gluten-free rainbow cupcakes with fluffy cloud-like vanilla frosting that is guaranteed to make anyone who sees them smile. These fun cupcakes are a kid-friendly gluten-free dessert and perfect for parties. I like to pair them with a richer dessert like our gluten-free chocolate cake with Bailey's butter cream.

Ingredients

1 box yellow cake mix ( 22 oz) gluten free, or use white cake mix
½ cup unsalted butter softened
4 eggs plus one yolk
⅔ cup milk
1 teaspoon vanilla extract
Gel food coloring Red, orange, yellow, green, blue, purple
1 teaspoon unsweetened cocoa powder
¼ cup rainbow sprinkles

Whipped Frosting

⅔ cup granulated sugar
2 egg whites at room temperature
¼ cup cold water
1 teaspoon vanilla extract
½ teaspoon cream of tartar
Pinch kosher salt

Method

Rainbow Cupcakes

- Preheat the oven to 350 F degrees. Line a cupcake tin with muffin liners.

- In a large mixing bowl, beat the butter for 2 minutes. Add the eggs, milk, and vanilla. Mix until smooth.

- Slowly add cake mix and mix until just combined.

- Equally divide batter into 6 separate bowls. Add a 4 to 6 drops of gel color ( a different color in each bowl) and mix each batter until color is evenly distributed. Add more gel as needed to get a vibrant color. Add the cocoa powder to the red bowl for a richer color.

- Using a small spoon add a teaspoon of each color to the cupcake liners starting with purple and ending with red.

- Bake at 350 degrees F for 16-20 minutes or until an inserted toothpick in the center comes out clean. Cool on rack.

Whipped Frosting

- Whisk the sugar, egg whites, water, vanilla, cream of tartar and salt in a large metal bowl set over a double boiler ( a mixing pan set over a sauce pan of simmering water).

- While on the double boiler, beat with a hand mixer on high for 5 to 7 minutes until stiff peaks form.

- Remove the bowl from the saucepan and let cool 5 minutes. Pipe or use a small spatula spread onto the cupcakes. Decorate with sprinkles.