Rainbow Cookie Cupcake

Its been a while since I've made cupcakes, but it seems that I haven't lost my touch =]. About 2 weeks ago I made rainbow cookies, and my cousin Ben asked if I could make a cupcake version. Voila! The Rainbow Cookie Cupcake was born. A marzipan based cupcake, raspberry preserve filling, and chocolate ganache on top, this treat does the italian classic dessert justice. Enjoy!

Marzipan Cupcake-

Ingredients

• 1/2 cup canola oil
• 3/4 cup white sugar
• 2 eggs room temp, separated
• 1 can (8 oz) marzipan
• 2 1/3 cup ap flour
• 1 and 1/8 tsp baking powder
• 1/2 and 1/8 tsp baking soda
• 1/4 tsp salt
• 3/4 cup milk
• 3/4 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp almond extract

Directions-

Preheat the over to 350 degrees F. In an electric mixing bowl, combine the oil, sugar, egg yolks, and marzipan. While that is mixing, sift together the dry ingredients and set aside. Combine the wet ingredients together in a measuring cup and add a bit to the marzipan mixture to loosen it up. Begin to incorporate the dry ingredients slowly, alternating with the milk. Once all the ingredients are fully combine, allow it to keep mixing while you whip the egg whites until stiff peaks form. Take the egg whites and fold into the cupcake batter in 3 parts. Separate an equal amount of batter into 3 bowls. In one bowl, mix in green food dye, and in another mix in red food dye. Spoon in each of the 3 colors into the lined cupcake tins, so that they layer each other. Bake for about 18-20 minutes, or until a toothpick comes out clean. Cool for 10 minutes.

The Chocolate Ganache recipe is the same from the Raspberry Chocolate Decadence cupcake

Assembly-

Once the cupcakes have cooled, cut out the middle and fill with your favorite raspberry preserve. Put the tops back on. Dip in the ganache and freeze for about 5 minutes. Do a second dipping for a chocolatey experience. Allow to harden before serving. Enjoy