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Rainbow Cupcakes

Teresa Ann Recipe shared by:
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The classic rainbow cookies in a cupcakes form. A hint of almond and raspberry preserve in the cupcake matched with the Chocolate Almond Frosting Creations makes a delicious cupcake for all to love. All of the flavors blend together, creating a colorful and fun treat.

  • Hands-On Time:
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  • Servings: 24 cupcakes
  • Rating:


  • 1 packet of Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • 1 packet of Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • 1 packet Duncan Hines® Classic Yellow Cake
  • 1 1/3 Cups Water
  • 1/3 Cup Vegetable Oil
  • 3 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Almond Extract
  • 1 1/2 cup Raspberry Preserve
  • Red Food Coloring
  • Yellow Food Coloring
  • Green Food Coloring

Baking Instructions

  1. Pour pack of Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  2. In a large bowl mix together the Duncan Hines® Classic Yellow Cake with 1 1/3 Cups Water,
  3. 1/3 Cup Vegetable Oil, and 3 Large Eggs together until smooth. Add the 1tsp of Vanilla and 1 tsp of Almond Extract to the mixture, blend evenly.
  4. With two other bowls (three altogether), separate the batter into three equal parts (about 1 1/2 cups). Leave one part yellow as the yellow of the rainbow cupcake.
  5. In the second bowl, put six drops of red food coloring and one of yellow (to create a richer red color), mix until evenly blended. In the last bowl put three drops of green food coloring, mix until evenly blended.
  6. Using a tablespoon, put one layer of each color batter in the cupcake tins. Preferably in the order of GREEN, YELLOW, RED. Each layer of all three colors should be 1 tbsp of batter. The three batters together should fill about 1/2 or more of each individual cupcake wrapper.
  7. Bake in oven at 350 degrees for 21-24 mins. Let cool for 10-15 minutes.
  8. When completely cool throughout cupcake, take a small knife or an apple corer to take out a piece of the middle of the cupcake, not all the way to the bottom.
  9. Pipe in the Raspberry Preserve, using a piping bag, into the middle of the cupcake. Take the cake that was removed from the cake and cut the top off that piece and put back on top of the hole now filled with the preserve, to make frosting the cupcake easier.
  10. Frost the cupcakes using the Duncan Hines® Frosting Creations™. Put left over frosting into another piping bag and put a simple design of the frosting in the middle. Place shaved almonds on top of the cupcake, in the simple design.

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