Over the weekend we celebrated one of our friend’s 30th birthdays. Of course, I offered to bring cupcakes to the party and found out the birthday boy specifically requested rainbow chip cupcakes…with rainbow frosting…in an ice cream cone. After quickly confirming whether or not he was turning 5 and not 30, I agreed to the challenge and couldn’t wait try out a new cupcake project.
It wasn’t until I checked several stores that I found out that Betty Crocker recently DISCONTINUED rainbow chip frosting! Even worse, the one-of-a-kind frosting was replaced with a mediocre sprinkle frosting, which is really just a sleeve of sprinkles that comes with a tub of icing. WHAT?! Not only was I devastated, but after some internet research I found there are tons of other rainbow chip lovers who are equally upset, including a Facebook group of more than 6,800 fans dedicated to petitioning Betty to bring her tasty frosty back to the shelves. I even found some tubs of Rainbow chip frosting going for almost $100 on eBay!
So I did what any creative baker would do…I set out to recreate Betty’s frosting from scratch. And not only did I succeed, but my frosting was so incredible that I’m considering bottling it up and selling it to the millions of outraged rainbow chip lovers and retiring on my pot of gold.
Anyway, back to the recipe. First things first, I had to figure out how I was going to bake and transport 24 cupcakes in cones to a restaurant. There were really only two options – purchase a cupcake cone rack and hope it arrived in time for my project, or get crafty and make my own for 99 cents. What do you think I did?
After carefully measuring out a square grid for 12 cupcakes per pan, I traced the bottom of a cone onto a sheet of paper and used it as my stencil for the pan circles. To cut out the circles I used a boxed cutter (on top of a cutting board) because I didn’t have anything fancier on hand.
Now it is time to fill your cupcakes! Thankfully, rainbow chip cake mix is still available so I chose to go the box route and really focus my efforts on the frosting for this project.
Make sure you don’t overfill your cones otherwise you end up with a huge mess. I made two batches after my first batch exploded in my oven. For the second round, I poked holes in the bottom of the cones with a toothpick which really helped bake the cupcakes all the way through.
Bake in the center of the oven at 350 degrees for 20-25 minutes or until
a cake tester comes out clean when inserted in center. Let cool in pans
for 10 minutes before removing and cooling completely on wire racks.
I made my rainbow chips a few days beforehand and kept them in the freezer until I was ready to whip up the frosting the day of the party.
Homemade Rainbow Chips
Ingredients
1 10 oz bag Wilton white candy melts
Wilton food coloring {in your choice of colors}
Shortening, if necessary
Directions
In a microwave safe bowl melt the white chocolate in 20 second intervals on 50% power. Stir well. Continue to heat until all the chips are melted. If chocolate becomes too thick, add a half tablespoon of shortening. Divide the melted white chocolate into four small bowls. Add 5-7 drops of color into each bowl. Stir to combine. On a baking sheet covered with parchment pour out each bowl of colored chocolate into a rectangle about 1/4″ thick. Place in the freezer for about 10 minutes or until set. Once set chop up each color into little pieces. Taste the rainbow.
Whipped Rainbow Chip Frosting
Ingredients
1½ cups (3 sticks) unsalted butter, at room temperature
1 lb confectioners’ sugar, sifted
3 tbsp. heavy cream
1 ½ tbsp. vanilla extract
Pinch of salt
3 cups of rainbow chips {recipe above}
Directions
In a large bowl, whip the butter with an electric mixer on medium-high speed until smooth (about 1 minute). One cup at a time, add in the confectioners’ sugar and mix on medium-low speed until incorporated. Add the salt. Continue to beat on medium-high speed until smooth (about 1-2 minutes). Mix in the heavy cream and vanilla on low speed until well blended. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed (about 4-5 minutes). Gently fold in rainbow chips and mix by hand until well incorporated.
Yields 2 dozen cupcakes
Time to frost your cupcakes!
And to transport them, I used a large storage container.
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Samantha Ledford
Friday 28th of February 2014
So glad you posted this, I was wondering how you made them!! They were DELISH!