Rainbow Sherbet Cupcakes

That might have one thing to try to to with the actual fact that they're created with thawed rainbow sorbet.  Say whaaaat?!? affirmative.  You detected American state correctly!  I thawed  the Rainbow sorbet and side it to a ready-mix.  And voila!  Rainbow sorbet seasoned cupcakes! i used to be troubled concerning however the colours would combine along, however the cupcakes initiate a stunning peach color.  No food colour required.  There square measure after all a number of modifications that I had to create to the ready-mix conjointly, however that’s all enclosed within the formula below.

Not solely is that this a tri-colored ice. it's conjointly tri-flavored!  Is that a true phrase?  I’m not thus positive. however i'm positive that this ice is presumably the foremost awe-inspiring ice to ever be placed on a cake.

I used a Strawberry flavor, AN Orange Creamsicle flavor, and a lime seasoned ice.  All swirled along.  Trust me.  It’s superb. certify you mount over to deal with of Yumm to visualize out my tutorial on a way to swirl along 3 totally different frostings here.  It’s such a lot easier than you'd think!

For the ice I used those pretty very little Flavor Creations packets from professional dancer Hines. combine it up with a home-baked ice and that they work perfectly!  I conjointly happened to note that there square measure some store bought frostings in those flavors on the market currently.

Ingredients

For Cupcakes

• 1 cake mix
• 3 eggs
• 3 tbsp flour
• 2 cup melted Rainbow Sherbet

Frosting

• Duncan Hines Flavor Creations packets in Strawberry Shortcake, Orange Creamsicle & Key Lime
• 8 cups powdered sugar
• 2/3 cup heavy cream
• 8 tbsp butter

Instructions

For Cupcakes

1. Preheat oven to 350 degrees. Place cupcake liners in cupcake tin.
2. Add cake mix, eggs, and rainbow sherbet into mixing bowl. Stir to combine. Add in the flour and give a few stirs until just mixed in.
3. Add cake batter to the cupcake liners using a 1/3 cup of batter, filling until the cupcake liners are about 2/3 full.
4. Bake for 15 minutes or until baked through, check with a toothpick. Let the cupcakes cool in the baking tin for 5 minutes then remove to wire rack to continue cooling.

For Frosting

1. Add all ingredients to large mixing bowl.
2. Mix on low speed for 2-3 minutes until ingredients are combined. Then mix on medium speed for an additional 3 minutes until frosting is peaking, meaning that it is holding it's shape.
3. Separate into three bowls and add a flavor packet to each bowl. Stir to completely combine the flavor into the frosting, should have a uniform color throughout.
4. Frost using all three frostings, tutorial at House of Yumm here. I used a Wilton 2D tip for these cupcakes.

Recipe From : The Melrose Family