Rainbow Peep-Cakes!

Peep Cakes! I made these for a baby shower, but they are so fun and bright they are great for Easter too! Any excuse to eat peeps right?

The best thing about rainbow cupcakes is they are chameleons, they can be done extra bright like tie dye, in school colors, or party theme colors! You can play around with topping decorations, not just peeps! Have fun and see how many colors your tongue will turn!

I varied my tried and true cupcake mix a little by leaving out the pudding and milk and adding a few new things (like mayo!). So this was an experimental batch, and lucky for me there was gold at the end of my rainbow cupcake!

 

Cupcake:
1 boxed cake mix (I used french vanilla)
Add ingredients according to box
Add an extra 1/4 cup oil
Add a big ol'dollop of mayo! (I mean big, like a 1/4 cup)
I promise you won't taste it - but if the idea of mayo grosses you out, add applesauce, which is also healthy twist!
1 tsp vanilla extract
1 tsp butter extract
Food coloring of your choice
Blend according to box mix directions (include extra oil in addition to the oil called for in the recipe as it calls for it, so don't put it in two separate times, put all oil in at once)
Mix in mayo, vanilla extract, and butter extract
Separate batter into different bowls (one bowl for each color you want in your cupcake)
Mix colors in batter
Spoon first color, distribute evenly in cupcake pans
Spoon in second, third, and so on
Bake according to box directions
I always take them out 5 minutes earlier then called for on box

EDIT: I forgot to mention a moisture tip! Place an oven safe container full of water in the oven while preheating. This creates steam in the oven. Leave it in the entire bake time on the bottom shelf. The steam wil help hold the moisture in your cupcake :)

The French Vanilla Buttercream Frosting:
2 pounds confectioner's (aka powdered) sugar
1 c butter, room temperature (2 sticks)
1/2 cup french vanilla coffee creamer (or your favorite flavor)
1 T vanilla extract
1 t butter extract
1.5 t salt (thanks for the tip Kelsey!!)
Using electric mixer or Kitchen Aid, cream butter. Turn speed to low and add the confectioner's sugar 1 cup at a time, carefully, or you may end up with a face full of it. Blend well.
Add creamer, extracts, salt, blend until smooth.
You can use frosting now, or refrigerate. I have never tried freezing it, but if you do, tell me how it goes!
If you store in fridge, pull out about 30 minutes before using. It is easier to work with in piping bag if it's not too cold.
Optional: Food coloring and sprinkles!

 Pre-Peep!

Post-Peep!