Ingredients with Measurements:
- 1 box white cake mix
- 1 cup rainbow sherbet, softened
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 cup water
- 1/4 cup rainbow sprinkles
- 1 can vanilla frosting
- 1/4 cup rainbow sprinkles (for decorating)
Special Equipment Needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
- Ice cream scoop
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. Line a cupcake pan with cupcake liners.
3. In a large mixing bowl, combine the cake mix, rainbow sherbet, vegetable oil, eggs, and water. Mix until well combined.
4. Fold in 1/4 cup of rainbow sprinkles.
5. Using an ice cream scoop, fill each cupcake liner 3/4 full with batter.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cupcakes cool completely before frosting.
8. In a separate mixing bowl, use an electric mixer to beat the vanilla frosting until light and fluffy.
9. Frost each cupcake with the vanilla frosting.
10. Sprinkle the remaining 1/4 cup of rainbow sprinkles over the cupcakes.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes 24 cupcakes.
Nutritional information:
Calories: 220
Fat: 10g
Saturated Fat: 2g
Cholesterol: 20mg
Sodium: 200mg
Carbohydrates: 31g
Sugar: 21g
Protein: 2g
Substitutions for ingredients:
- You can use any flavor of cake mix instead of white cake mix.
- You can use any flavor of sherbet instead of rainbow sherbet.
- You can use any type of oil instead of vegetable oil.
- You can use any type of frosting instead of vanilla frosting.
Variations:
- You can add a teaspoon of lemon zest to the batter for a citrusy twist.
- You can use different types of sprinkles to match the theme of your party.
- You can add a drop of food coloring to the frosting to make it match the color of the cupcakes.
Tips and Tricks:
- Soften the sherbet by leaving it out at room temperature for 10-15 minutes before using it in the recipe.
- Use an ice cream scoop to fill the cupcake liners for even-sized cupcakes.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
Storage Instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation Ideas:
Arrange the cupcakes on a colorful platter or cupcake stand for a festive presentation.
Garnishes:
Top each cupcake with a small scoop of rainbow sherbet for an extra burst of flavor.
Pairings:
Serve the cupcakes with a glass of cold milk or a scoop of vanilla ice cream.
Suggested Side Dishes:
These cupcakes are perfect on their own, but you can serve them with fresh fruit or a side of whipped cream for a light and refreshing dessert.
Troubleshooting Advice:
- If the cupcakes are sticking to the liners, try spraying the liners with cooking spray before filling them with batter.
- If the cupcakes are sinking in the middle, make sure you're not overfilling the liners and that your oven temperature is accurate.
Food Safety Advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cupcakes in an airtight container to prevent contamination.
Food History:
Rainbow sherbet is a classic frozen dessert that originated in the United States in the early 20th century. It's made with a combination of fruit juices, sugar, and cream or milk.
Flavor Profiles:
These cupcakes are sweet and fruity with a creamy vanilla frosting.
Serving Suggestions:
Serve these cupcakes at a birthday party, summer barbecue, or any festive occasion.
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Taste: Sweet, Tangy, Creamy, Fruity, Refreshing