Taste The Rainbow. Literally.
Looking for inspiration to break up the humdrum brownie and cookie routine? If you are anything like me, you feel you do not have it in you to create a picture-worthy dessert capable of being “repined” on Pintrest. To that I say, “Nonsense!” Turn an average Tuesday around with a quick trip to the grocery store and within the hour you will have created a colorful lip-smackin’ dessert. Share with your roommates. Hoard them for yourself. Seal them and send them through the mail to your friend at another college. Whatever you choose to do with your picturesque rainbow cupcakes (adorably baked in mason jars), do it with pride.
Ingredients
1 box white cake mix made according to package instructions
Food coloring (Try the neon colors for a brighter range)
3 one-pint canning jars
1 can vanilla frosting
Rainbow sprinkles
Directions
- Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.
- Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with the food coloring until very vibrant.
- Spoon about 3 tablespoons of your first colored batter into the bottom of each jar. Spoon equal amounts of the following four colors into each jar. Place the jars in a shallow baking dish, and add about 1/4″ of water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.
- Remove jars and let cool before scooping a small crater from the top of your cake and adding a hefty dollop of vanilla icing to the top. Sprinkle & serve, or cover with a lid and store in the fridge. If you are feeling generous, share one of your jars with a friend by sending them in the mail!