Recipes and Cooking End-of-the-Rainbow Cupcakes 1.0 (2) 2 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Start To Finish Time: 40 mins Servings: 26 Yield: 26 to 32 (2-1/2 inch) cupcakes Jump to Nutrition Facts Ingredients 3 cup Creamy White Frosting or canned creamy white frosting Purple, blue, green, yellow, orange, and red paste food coloring 26 2.5 inch cupcakes in paper bake cups (any flavor) Purple, blue, green, yellow, orange, and red fine or coarse decorating sugars 2 cup tiny marshmallows Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 4 cup powdered sugar 3 tablespoon milk Directions Divide Creamy White Frosting into six portions.* Tint each portion a different color with food coloring. Place each color in a disposable pastry bag or heavy resealable plastic bag. On a very large serving platter arrange cupcakes tightly together in a rainbow shape; use 6 to 8 cupcakes for the inside row, 8 to 10 cupcakes for the middle row, and 12 to 14 cupcakes for the outside row. Snip off the tip of each pastry bag or one corner of each plastic bag. Pipe rows of colored frosting onto tops of cupcakes to make a large rainbow. If desired, use a narrow metal spatula to gently spread frosting to fill in gaps. Sprinkle matching sugars over colored frostings. Sprinkle marshmallows over frosting at each end of the rainbow to resemble clouds. Makes 26 to 32 (2-1/2-inch) cupcakes. Creamy White Frosting In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups. Test Kitchen Tip: The top red band of the rainbow will require the most frosting and subsequent bands of frosting will require less, so divide frosting accordingly. Rate it Print Nutrition Facts (per serving) 328 Calories 14g Fat 47g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 26 Calories 328 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 30% Cholesterol 43mg 14% Sodium 135mg 6% Total Carbohydrate 47g 17% Total Sugars 36g Protein 3g Calcium 30.3mg 2% Iron 0.7mg 4% Potassium 47mg 1% Fatty acids, total trans 1g Folate, total 28.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.