Morgan B's Rainbow Cupcakes modified from
  • Cooking Time: 15-20 Minutes
  • Servings: 24 Cupcakes
  • Preparation Time: 20 Minutes
  • (568 ml) 2 1/2 cups all-purpose flour
  • (10 ml) 2 teaspoons baking powder
  • (2 ml) 1/2 teaspoon baking soda
  • (2 ml) 1/2 teaspoon salt
  • (118 ml) 1/2 cup milk
  • (118 ml) 1/2 cup vegetable oil
  • (5 ml) 1 teaspoon vanilla extract
  • (118 ml) 1/2 cup butter
  • (225 ml) 1 cup white sugar
  • 3 eggs, room temperature
  • red food coloring
  • blue food coloring
  • green food coloring
  • yellow food coloring
  1. Preheat an oven to 350 degrees F (180 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl.
  2. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
  3. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
  4. Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade.
  5. Repeat with the remaining colors and bowls of batter.
  6. Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.
I found this recipe a few days ago on the website All Recipes. They are rainbow cupcakes that will be fun for everyone. CHEMISTRY INFORMATION: The pure substances are baking soda, salt, sugar. The mixed batters are a homogenous mixture. Heterogenous mixtures are the eggs, the batter before it’s mixed and the cupcakes after they have been baked. A chemical change is when the cupcakes brown in the oven and when the liquid batter becomes the solid cake in the oven. A physical change would be when I add the food coloring to the different batters because it is changing the color of the batter. Another physical change would be when the cupcakes change tempetaure in the oven. NUTRITION INFORMATION PER CUPCAKE: 166 calories, 0.4 g fiber, 2.3 g protein, 18.7 g carbohydrates, 9.3 g fat, 37 mg cholesterol, 154 mg sodium. Submitted by: "Morgan B"