Festive Gluten Free Rainbow Pull Apart Cupcakes
These fun and festive cupcakes get a swirl of natural color and are crowned in a light and fluffy Swiss meringue.
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Servings: 24
Equipment
- 1 Mixing Bowl
- 2 cupcake pans
- 1 Double boiler
- 24 Cupcake liners
Ingredients
Rainbow Cupcakes
- 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
Swiss Meringue
- 6 egg whites
- 2 cups sugar
Instructions
Rainbow Cupcakes
- 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.
Swiss Meringue
- 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.
- Enjoy!
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