We’ve all had green-colored bread, green-colored cookies and
an assortment of candies wrapped in emerald foil. This recipe from Shari Lott
of spearmintbaby.com redefines the St. Patrick’s Day color wheel. What will you
find at the end of your rainbow?
Ingredients:
Box of white cake mix and the called-for ingredients (A mix
that uses egg whites and oil instead of butter will make your colors look
brighter)
Assorted pack of food dye (I used McCormick’s Neon! Pack and
mixed pink with yellow to get an orange)
Icing (Make your own or use canned)
Directions:
1. Mix up the cake mix per the directions on the box.
2. Divide the batter into bowls. Use one bowl for each color
(think red, orange, yellow, green, blue and violet).
3. Add your food coloring until you get the desired colors.
4. Line a muffin pan with cupcake wrappers. I like using
silver or white wrappers.
5. Use a fork or spoon to drizzle each color of batter on
top of the next. Start with purple, then blue, then green, then yellow, then
orange, then red. Be careful not to mix the colors.
6. Bake the cupcakes as directed on the cake mix box.
7. Cool and frost as you like. I prefer a white,
whipped-cream icing, but anything will work.
For step-by-step, drool-worthy photos, check out the recipe
on spearmintbaby.com.
All photos by Shari Lott/Spearmint Baby
BY SHARI LOTT OF SPEARMINT BABY ON 3/17/2011 7:00:00 AM
POSTED IN sweet treats, cupcake, spring recipes, cake, st. patrick's day