Big Sis’s “Sam Houston White Cake” batter (makes 18 cupcakes):
3/4 cup butter, softened
2 cups sugar
3 large eggs
3 cups flour
3 teaspoons baking powder
1/2 cup milk
1/2 cup water
1/2 teaspoon almond extract
6 Wilton gel food colorings in vibrant colors, not pastel
(we used red, orange, yellow, green, blue & purple)
One package of paper cupcake liners
One recipe for awesome cake frosting (link below)
One jar of colorful sprinkles for garnish
Using a mixer, beat the butter until it is soft and creamy. Add the sugar gradually and beat until it’s nice and fluffy. Add the eggs and beat until combined. In a separate bowl, blend the flour and baking powder until well combined. You can sift it if you like, but it’s not necessary. In another bowl combine the milk, water and almond extract. Starting with the flour mixture, incorporate the dry and wet ingredients alternately into the butter/sugar mixture until it’s all combined, ending with the last of the dry ingredients. Line your cupcake pans with 18 paper liners and preheat your oven to 350F.
To color your cake mix, divide the cake batter evenly into 6 bowls. Big Sis likes to wear those disposable rubber gloves for this to keep the food coloring from staining her hands. An apron’s not a bad idea, either. Using a popsicle stick or plastic spoon because the food coloring gel really will stain EVERYTHING, add 1/8 teaspoon of coloring gel to each bowl. Beat to thoroughly combine each color so you don’t get streaks in your batter. You don’t want streaks in your batter. If the color looks too dull, add a little more food coloring.
Using a spoon, add approximately one tablespoon of purple batter to each cupcake liner. If you have leftover batter, divide it and distribute it until all the batter is used. Using a clean spoon, add the blue batter to each cupcake liner, then green, then yellow, then orange, then red. You don’t need to be dainty here, but you do want to keep your batter in blobs for the best results.
Once all colors have been distributed, it’s time to swirl your batter. Grab a toothpick, bamboo skewer or chopstick and insert it into the batter. Form a figure 8 swirl through the batter to create the tie-dyed effect.
Bake one pan at a time for 15-18 minutes (depending on your oven), or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them. You don’t want to overbake these. Promptly remove from the oven and allow them to cool on wire racks until completely cool, at least 3-4 hours.
For the frosting, Big Sis used the “That’s the Best Frosting I’ve Ever Had” recipe by MissyDew off the Tasty Kitchen portion of The Pioneer Woman‘s website. Let me tell you, folks. They’re not kidding. This really is tremendous frosting. Click on the link to see the recipe. Generously frost each cupcake. Big Sis used a pastry bag with a nice star tip so she could pile it high. Immediately cover it with colored sprinkles so the sprinkles will stick. If you wait, the frosting will dry slightly and the sprinkles will roll off. And nothing could be more tragic than a cupcake without sprinkles. I exaggerate. But it really does make them prettier.
And that’s it, my friends. Grab a glass of cold milk and dig in. You won’t regret it. Your hips might. Your thighs might. Your jiggly upper arms might. But ignore them. You only live once. And a life without cupcakes is a life without joy.
Thanks for sharing your recipe, Big Sis. I enjoyed watching you work. The world is a groovier place with your tie-dyed rainbow cupcakes in it. Like totally.