Swirling Up Sunshine: Your New Favorite Rainbow Sherbet Cupcakes

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. 2

   In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. 3

   In a large bowl, cream softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. 4

   Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
5. 5

   Gradually add dry ingredients to wet ingredients, alternating with softened rainbow sherbet and whole milk. Begin and end with dry ingredients. Mix until just combined; do not overmix.
6. 6

   Divide batter evenly into three bowls. In the first, mix orange zest and orange food coloring. In the second, mix lime zest and green food coloring. In the third, mix raspberry puree (or extract) and pink/red food coloring.
7. 7

   Spoon alternating dollops of each colored batter into prepared muffin liners, filling each about two-thirds full.
8. 8

   Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
9. 9

   FOR SWISS MERINGUE BUTTERCREAM: Combine egg whites and sugar in a heatproof bowl set over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C).
10. 10

    Remove from heat. Transfer mixture to a stand mixer with the whisk attachment. Beat on high speed until thick, glossy, and cooled to room temperature (8-10 minutes).
11. 11

    Switch to the paddle attachment. With mixer on medium-low, add butter one tablespoon at a time, allowing each to incorporate. Mixture may look curdled; keep mixing until smooth and creamy.
12. 12

    Beat in vanilla extract and salt. Divide buttercream into three bowls and color with orange, green, and pink/red gel food coloring.
13. 13

    Fit a piping bag with a large star tip. Spoon alternating stripes of each colored buttercream into the bag. Pipe swirls onto completely cooled cupcakes. Serve immediately or store as directed.