Try not to smile while enjoying one of these vibrant colored cupcakes.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2JJL6yFWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Rainbow CupcakesRecipe courtesy of Food Network KitchenFrom: Food Network MagazineTotal: 1 hr 45 minActive: 1 hrYield: 12 cupcakesLevel: IntermediateIngredientsFor the cupcakes:1 3/4 cups cake flour1 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt2/3 cup whole milk, at room temperatureFinely grated zest of 1 lemon plus juice of 1/2 lemon1 teaspoon pure vanilla extract1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature1 cup sugar3 large egg whites, at room temperatureRed, orange, yellow, green, blue and purple gel food coloringFor the frosting:2/3 cup sugar2 large egg whites, at room temperature1/4 cup cold water1 teaspoon pure vanilla extract1/2 teaspoon cream of tartarPinch of saltDirectionsMake the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with white paper liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Stir together the milk, lemon juice and vanilla in a small bowl; set aside (the milk will curdle). Beat the butter, 3/4 cup sugar and the lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low. Beat in the flour mixture in three batches, alternating with the milk mixture in two batches, until combined. Increase the mixer speed to medium and beat briefly until smooth.Beat the egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in the remaining 1/4 cup sugar; continue beating until stiff glossy peaks form, about 3 minutes. Using a rubber spatula, fold the beaten egg whites into the batter in two batches. Divide the batter evenly among 6 small bowls; tint each with 1 to 3 drops gel food coloring, stirring to distribute the color.Divide the purple batter evenly among the prepared muffin cups (about 1 1/2 teaspoons per cup) and gently spread to cover the bottom; layer the blue, green, yellow, orange and red batters on top, gently spreading each color but making sure not to swirl the colors together. (The liners will be full.) Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.Meanwhile, make the frosting: Whisk the sugar, egg whites, water, vanilla, cream of tartar and salt in a large metal bowl set over a saucepan of simmering water until combined (do not let the bowl touch the water). With the bowl still over the simmering water, beat the mixture with a hand mixer on medium-high speed until stiff glossy peaks form, 5 to 7 minutes. Remove the bowl from the saucepan and let cool 5 minutes. Transfer the frosting to a piping bag fitted with a large round tip. Generously pipe onto the cupcakes.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkHow to Make Perfect Rainbow Cupcakes | Food Networkhttps://youtu.be/E5HhnjSrJIM
