But did I stop there? Oh no. If you follow me at House of Yumm already, you know me better than that! I always have to do something fun with my frosting!
Not only is this a tri-colored frosting. It is also tri-flavored! Is that a real phrase? I’m not so sure. But I AM sure that this frosting is possibly the most awesome frosting to ever be put on a cupcake.
I used a Strawberry flavor, an Orange Creamsicle flavor, and a Key Lime flavored frosting. All swirled together. Trust me. It’s amazing. Make sure you hop on over to House of Yumm to check out my tutorial on how to swirl together three different frostings here. It’s so much easier than you would think!
Not only do these cupcakes look like rainbow sherbet, they taste exactly like it!
That might have something to do with the fact that they are made with melted rainbow sherbet. Say whaaaat?!? Yes. You heard me correctly! I melted the Rainbow Sherbet and added it to a cake mix. And voila! Rainbow Sherbet flavored cupcakes! I was worried about how the colors would mix together, but the cupcakes come out a lovely peach color. No food coloring needed. There are of course a few modifications that I had to make to the cake mix also, but that’s all included in the recipe below.
Not only is this a tri-colored frosting. It is also tri-flavored! Is that a real phrase? I’m not so sure. But I AM sure that this frosting is possibly the most awesome frosting to ever be put on a cupcake.
I used a Strawberry flavor, an Orange Creamsicle flavor, and a Key Lime flavored frosting. All swirled together. Trust me. It’s amazing. Make sure you check out my tutorial on how to swirl together three different frostings here. It’s so much easier than you would think!
Ingredients
- 6 Tbsp unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 ⅓ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup + 1 Tbsp whole milk
- 3 large egg whites
- 1 1/2 tsp raspberry extract
- 1 1/2 tsp orange extract
- 2 tsp freshly squeezed lime juice
- Sherbet Buttercream Frosting
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 6 cups confectioners' sugar
- 1 Tbsp milk
- 1/4 cup fresh or frozen raspberries (or 1 1/2 t raspberry extract)
- 1 1/2 tsp orange extract
- 1 1/2 tsp fresh lime juice
- Orange and green food coloring (and red if not using fresh or frozen raspberries)
Instructions
- Pre-heat oven to 350 degrees.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter and sugar together, until light and fluffy.
- In a separate medium-sized bowl, whisk together flour, baking powder, and salt.
- Slowly mix the dry ingredients into the butter and sugar mixture, alternating with the whole milk.
- In another separate medium-sized bowl, whisk egg whites with a hand mixer or whisk until stiff peaks form.
- Gently fold the egg whites into the batter, until just blended.
- Separate batter into three bowls. Mix raspberry extract into one bowl, mix orange extract into another, and mix fresh lime juice into the third.
- In a lined cupcake pan or cupcake pan sprayed with cooking spray, fill each cavity about ¾ of the way full with the batter from each bowl.
- Bake at 350 degrees for about 15-17 minutes, until a toothpick comes out clean.
- Cool cupcakes in tins for a few minutes before removing to wire racks to cool completely.
- Using the Wilton ColorSwirl 3-Color Coupler and a 1M pastry tip or following this tutorial, frost cupcakes with sherbet buttercream.
- Sherbet Buttercream Frosting
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter until creamy.
- Slowly blend in the confectioners' sugar, cup by cup until well-combined. Mix in milk.
- Separate buttercream frosting into three separate bowls.
- If you're using real raspberries instead of extract, place them in a saucepan over medium heat, stirring with a wooden spoon until they break down into a sauce. Continue to cook until sauce thickens. Remove from heat and pour through a fine mesh strainer. Press on seeds with wooden spoon to extract juice.
- Mix 2 t fresh raspberry juice (or raspberry extract) into frosting in one bowl, mix orange extract into another, and mix fresh lime juice into the third.
- Mix orange food coloring into orange extract frosting and green food coloring into lime extract frosting. If you used raspberry extract instead of fresh or frozen raspberries, mix red food coloring into raspberry frosting.
- If frosting is too stiff, more milk can be added 1 tsp at a time.
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