Is there anything cheerier than a cupcake? When you add a splash of color and decadent crown of Swiss meringue, these already fun handheld treats geta vibrant twist. Festive Gluten Free Rainbow Pull Apart Cupcakes are the ultimate party dessert.
Cupcakes in general are the perfect way to cap off any celebration, and also a celebration unto themselves. Wow your friends and family with these surprise sweet treats.
A Burst of Color
Skip the food coloring and give these tie-dyed delights a try. Festive Gluten Free Rainbow Pull Apart Cupcakes utilize surprise ingredients for these colorful confections.
I love playing with different ingredients, including different types of natural food colors. Whether I’m look to enhance the shade of frosting, or create a funky and fun pattern in cupcakes, I enjoy the process of experimenting with new and unique ingredients.
These Instagram worthy cupcakes get their unique and distinctive colors from three different types of natural ingredients. I used pomegranate juice powder, butterfly pea powder, and acai berry powder to create the bold shades.
As the cupcakes bake, each vibrant swirl transforms each cupcake into something magical with its own personality. No two are alike, and each one is a piece of edible art.
The lightly sweet cloud of Swiss meringue is the ideal way to crown these delicate and whimsical treats. This easy frosting is one of my absolute favorites, reminding me of molten marshmallows.
Baking Up Festive Gluten Free Rainbow Pull Apart Cupcakes
Skip the box mix and wow your friends and family with these sunny and sweet cupcakes. With just a few tips you will be serving up these fun and festive confections.
- Pregame! Preheat your oven to 350 degrees. This recipe makes 24 cupcakes so line your cupcake pans with 24 liners.
- Make sure your Dairy Free butter is at room temperature. Add the butter and sugar to a mixing bowl and mix on high for 5 minutes until the mixture is light and fluffy.
- Mix in the eggs and vanilla.
- Add the last wet ingredient, the Dairy Free sour cream.
- Finally mix in the dry ingredients making sure not to over mix.
- Divide the batter between three bowls.
- Add one of the powders to each bowl and mix.
- Portion out about 1 1/2 tbsp of each color into each cupcake tin. This will create the swirl effect for your Festive Gluten Free Rainbow Pull Apart Cupcakes.
- Bake the cupcakes for 25-30 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting them.
- To make your frosting, whisk together your egg whites and sugar in a glass bowl for 4 minutes.
- After 4 minutes place the bowl over a pot of simmering water to create a double boiler. Make sure the water never touches the bottom of the bowl.
- Whisk continuously for 5-8 minutes until the mixture is frothy. The temperature should be 160 degrees.
- Transfer the mixture to a mixing bowl and mix on high for 10 minutes. It should be thick and hold its shape.
- Pipe the frosting onto your Festive Gluten Free Rainbow Pull Apart Cupcakes.
Are you looking for more cupcake inspiration? Make sure you check out my recipe for Gluten and Dairy Free Fresh Strawberry Cupcakes. Now let’s get baking!
How to Make a Double Boiler
When you create a double boiler, it allows you to cook or melt something at a gentle heat without worry of over cooking it. This is useful for making custards, meringues, melting chocolate, etc. The best part is you don’t need any special tools.
Armed with a pot of simmering water and a glass bowl, you can easily create a double boiler at home. The key is to make sure the water never touches the bottom of the bowl. You want the steam created from the seal to do all of the work.
Festive Gluten Free Rainbow Pull Apart Cupcakes
- 1 Mixing Bowl
- 2 cupcake pans
- 1 Double boiler
- 24 Cupcake liners
- 2 1/4 cups Gluten Free 1.1 flour
- 3 eggs large
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 1/3 cups sugar
- 1 cup Dairy Free butter, room temperature
- 1 tbsp vanilla extract
- 1 cup Dairy Free sour cream
- 1 tbsp pomegranate juice powder
- 1 tbsp butterfly pea powder
- 1 tbsp acai berry powder
- 6 egg whites
- 2 cups sugar
- Preheat the oven to 350 degrees. Line cupcake pans with 24 cupcake liners and set aside.
- Add the butter and sugar to a bowl and mix on high for 5 minutes until the mixture is light and fluffy.
- Add in the vanilla and eggs and mix.
- Mix in the sour cream.
- Add in the baking soda and powder, and flour and mix until just combined. Be careful not to over mix.
- Divide the batter between 3 bowls.
- Add one of the powders to each bowl, creating three different colors. Mix to combine.
- Add a scoop of each color to each cupcake tin. You will need about 1 1/2 tbsp of each color.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to completely cool before frosting.
- Whisk the egg whites and sugar in a glass bowl for 5 minutes.
- Transfer the bowl to a simmering pot of water over medium-low heat, creating a double boiler. Make sure the water never touches the bottom of the bowl.
- Whisk for 5-8 minutes until the mixture becomes frothy and the temperature is 160 degrees.
- Transfer the mixture to a mixing bowl and mix on high for 10 minutes. It should become thick, luscious, and hold its shape in stiff peaks.
- Pipe the frosting onto your cupcakes.