Rainbow Cupcakes

This is a tutorial over how to bake rainbow cupcakes!

2 1/2 cups all-purpose flour (spoon and sweep method*),
2 teaspoons of baking powder,
2 sticks (1 cup) unsalted butter soft,
1 1/2 cups of imperial sugar extra fine granulated sugar,
8 egg yolks at room temperature,
2 teaspoons of vanilla extract,
1/2 teaspoon of salt,
3/4 cup of buttermilk at room temperature,
red, blue, green, yellow food coloring, baking cups, and cream cheese frosting

Next, you pre-heat the oven to 350 degrees.

Sift together flour and baking powder and set aside. Place sixteen cupcake baking cups in a muffin tin and set aside.

Cream butter until it is light and fluffy.  Add sugar and mix until very creamy.  Add one egg yolk at a time waiting for a previous added yolk to be fuly incorporated.  Scrape bowl often and mix light and fluffy.

Add 2 teaspoons of vanilla extract and 1/2 teaspoon of salt

Add 1/3 of dry ingredients and mix until its combined. Scrape well and mix briefly.

Add half of room temperature buttermilk and mix until combined. Scrape well and mix briefly. Repeat with other 1/3 of flour and remaining buttermilk. Scraping well in between.

Add remaining flour and mix until combined. Do not over mix.

Divide batter evenly between six small bowls. Dye each bowl of batter a color of the rainbow.

Evenly distribute each color batter in cups, following the color of the rainbow. Use a spoon to gently spread each layer of color to edge of cup and fully cover the layer underneath.  Fill paper cup 3/4 full and do not overfill as this may cause poor rising.

Place in oven and bake until the center of cupcake is spring back when lightly pressed with a finger. About 22-25 minutes, pans are different sizes so time may vary.

Cool on a wire rack and remove baking cups to show off your rainbow colors.

Top with cream cheese frosting or whip cream to make a fluffy cloud on top of your rainbow cupcakes.