Rainbow Cupcake Cake
Egg-based rainbow cupcake cake made from white cake mix, sour cream, and vanilla pudding, decorated with colorful frosting rosettes for 48 servings.
Ingredients
Cupcakes
- 2 (15.25 oz) white cake mixes
- 6 whole large eggs
- 2/3 cup oil
- 1 cup water
- 16 oz. sour cream
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 1 cup flour (125 g)
Frosting and Assembly
- 3 cups pink frosting
- 3 cups orange frosting
- 2.5 cups yellow frosting
- 2 cups green frosting
- 2 cups blue frosting
- 1.5 cups purple frosting
- 5 cups white frosting
Instructions
Cupcakes
Preheat Oven:
Preheat oven to 325°F (165°C).Mix Cake Batter:
In a large mixing bowl, combine all cake ingredients (cake mixes, eggs, oil, water, sour cream, pudding mix, flour) and mix on medium speed just until combined.Portion Batter into Liners:
Using a medium cookie scoop, portion batter into cupcake liners in a cupcake pan.Bake Cupcakes:
Bake for 19 minutes. Allow to cool completely.
Frosting and Assembly
Arrange on Board:
On a prepped 20×30 inch board, arrange cupcakes in a rainbow shape with clouds. Once satisfied with the layout, attach them to the board with a dot of frosting on the bottom of each cupcake.Pipe Frosting Rosettes:
Pipe rosettes on the rainbow, slightly overlapping each color until complete. Pipe white rosettes for the clouds.Serve and Enjoy:
Enjoy!