Rainbow Cupcakes
March 05, 2018 Comments

- Prep:
- 1 hour
- Cook:
- 30 minutes
- Serves:
- 12 cupcakes
For a pot of gold so sweet you can eat it, try these rainbow cupcakes frosted with vanilla icing and topped with rainbow cookies and malted milk balls.
Ingredients
Directions
-
To make the cookies: Cream the butter and brown sugar in a mixing bowl. Add the flour and continue stirring until the ingredients are thoroughly mixed.
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Roll out the dough to ¼-inch thickness and use a 1 ½ inch round cookie cutter to cut out the cookies.
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Cut off approximately 1/3 of the cookie.
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Use a small cookie cutter to cut out a ¾ inch hole (you can use a piping tip cover, or the cap off of the sprinkle jar—whatever works). Cut enough of a hole to make a uniform rainbow shape (see photo). Bake on a parchment-lined baking sheet for 6 to 8 minutes in a 350 degree oven.
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Cool completely, and then pipe cookie icing in rainbow colors on each rainbow cookie.
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Cut a small portion off of the end of each malted milk ball (don't cut them in half, you want the effect to be a "pot of gold").
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Place a small amount of yellow cookie icing on the cut side of the malted milk balls and dip in the gold sprinkles.
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Add green food coloring to ¾ of the frosting and mix until you achieve your desired shade of green. Reserve ¼ of the white frosting to make the clouds. Pipe the green frosting on each cupcake.
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Sprinkle green and white sprinkles on each cupcake. Pipe white clouds on one side.
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Insert a cookie into each cupcake; pipe additional "clouds" behind the cookies to help them stand up.
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Pop a "pot of gold" at the end of each rainbow.
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