Is it just me, or can you eat those rainbow sour belts for days!
I think I may have a candy problem. Every time I walk by my local bulk food store (hello Bulk Barn), I need to buy sour rainbow belts. It doesn’t even register in my head. My feet seem to walk in there without thinking, and I come out with bags of candy.
With the occasional bag of quinoa too. You know, for balance.
Having sour rainbow belts in my house at all times means easy last minute dessert ideas for St. Patrick’s day. Just make any regular old dessert and plop on the rainbows. Instant festivity hack.
Since this was a recipe that I made for my students, I made a LOT of cupcakes. And when I say a lot, I mean like 3 containers worth of cupcakes. Plus I kept some for me. For taste testing purposes..
And photography purposes. Obviously.
This recipe uses 100% whole wheat flour. This wasn’t really done on purpose: I ran out of all-purpose flour and I needed to leave for Vancouver the next day. Between going grocery shopping and packing on the last day before I leave, I chose the latter. But the healthier cupcakes convinced a couple of my colleagues to eat a cupcake, so I think it all worked out in the end.
These cupcakes were taste tested on all of my students who were there on the last day of school before the spring break (which, surprisingly, was a great deal of them). The verdict? They loved them! I didn’t have any to bring home after school because a lot of my students came back for seconds.
Good thing I saved some for myself! These disappear almost as quickly as they are made!
Super moist whole wheat chocolate cupcakes, with rainbows on top to make them a perfect recipe for St.Patrick’s Day.
- 4 cups granulated sugar
- 3 1/2 cups whole wheat flour
- 3/4 cup unsweetened cocoa powder
- 3 tsp baking powder
- 3 tsp baking soda
- 2 tsp salt
- 4 large eggs
- 1 cup plain yogurt
- 1 cup cold water
- 1 cup canola oil
- 3 tsp vanilla extract
- 2 cups boiling water
- 4 oz butter, softened
- 4 oz cream cheese, softened
- 2 1/2 cups powdered sugar
- 1 Tbsp vanilla extract
- 24 sour rainbow strips
Preheat the oven to 350°F. Line 4 muffin pans with paper liners. (Or you can do two batches of 2 muffin pans). Set aside.
In a large bowl, mix together the sugar, flour, cocoa powder,baking powder, baking soda and salt.
Add in the eggs, yogurt, cold water, canola oil and vanilla. Mix until fully incorporated.
Add in the boiling water and mix. The batter will be very thin.
Divide the batter between the 48 muffin cavities (or 24 if you are doing two batches). Place in the preheated oven for 15-20 minutes, or until a toothpick inserted comes out clean.
Allow to cool. Meanwhile, make the frosting.
Cream together the butter and cream cheese on high until light and fluffy. Reduce the speed, and add in the icing sugar and vanilla. Mix until fully incorporated.
Cut two long parallel lines in the centre of the cupcakes. Stick the ends of the sour rainbow strips unto the holes.
Place the frosting in a ziplock bag or a piping bag, and pipe the frosting onto the cupcakes around the ends of the “rainbow”.