Pot of Gold Cupcakes from Elizabeth Barbone

Posted at: 03/08/2013 8:46 AM | Updated at: 03/09/2013 8:30 PM

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Pot of Gold Cupcakes

from Elizabeth Barbone


24 gluten-free or traditional cupcakes, any flavor, baked in black
cupcake liners
24 paper rainbows, optional - (For the rainbow template to print, please click here.)
3 cups buttercream icing
yellow food color
2 tubes (4.25 ounces, each) black icing
yellow M&Ms (available at party stores)

1. Bake cupcakes, in black paper cupcake liners, according to recipe
directions and allow to cool completely. While cupcakes bake and cool,
color and cut-out paper rainbows, if desired.

2. Add a few drops of yellow food color to buttercream icing. Stir to
combine. Spread yellow icing onto cupcake, leaving about 1/4-inch
border around the edge of the cupcake.

3. Using the black icing, pipe a border of black icing around edge of
cupcake. Fill center area with yellow M&Ms. (If desired, stand M&Ms up
and press into icing.)

4. Gently press rainbow paper cut-out into each cupcake, allowing one
end of the rainbow to hang off the cupcake.

Gluten-Free Cupcake Recipe

1 3/4 cups granulated sugar
1 3/4 cups white rice flour
1/2 cup sweet rice flour
1/2 cup potato starch
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup solid vegetable shortening
1 cup water
1/3 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract (optional)

Funfetti Cupcake Variation
1/3 cup rainbow sprinkles

Rainbow Cupcake Variation
Red, green, orange, yellow, blue food color


Preheat oven to 350°F. Line two (24 cavities total) muffin pans with
paper liners or grease lightly with non-stick cooking spray. In bowl
of stand mixer fitted with paddle attachment, combine granulated
sugar, white rice flour, sweet rice flour, potato starch, baking
powder, salt, and xanthan gum. Stir to combine.

Add shortening. Turn mixer on to medium-low speed. Mix until no large
piece of shortening remain. Turn off mixer. Add water, vegetable oil,
eggs, vanilla extract, and almond extract. Turn mixer on to
medium-high. Mix for two minutes. (Timing is important with this
batter.) Batter should be light and fluffy. Turn off mixer.

Funfetti Variation:
If making a funfetti cake, add sprinkles. Turn mixer on to low and
stir until sprinkles are just combined. Over-mixing causes the
sprinkles to break up in the batter.

Rainbow Cupcake Variation:
Divide batter evenly between six bowls. Color five of the batters:
red, green, orange, yellow, and blue.

Fill each muffin cup about 2/3 full. (If making rainbow variation,
drop a little of each colored and white batter into paper muffin
liner.)  Bake until a cake tester inserted into the center of a
cupcake comes out clean, about 20 minutes. Cupcake tops should be
golden brown. Allow cupcakes to cool in the pan for three minutes and
then transfer to a wire rack to cool completely. Once cool, ice as

(Makes 24 cupcakes)



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