The Best Rainbow Cupcakes!

Rainbow Cupcake

These cupcakes are amazing to look at but are even better to eat!

Although they look complicated, the cupcakes are actually very easy to make. First, you need to mix up the batter for plain vanilla cupcakes. Divide it evenly into 6 small bowls, then add a generous amount of food colouring to each one to create the batters for the red, blue, yellow and green cupcake layers.

Vibrant colours are the best thing about these cupcakes, so don’t be afraid to add a little bit extra food colouring if you don’t think that yours are strong enough. The colours should be added to the cupcake cups one at a time, working one spoonful at a time.

This recipe is perfect for children’s birthday parties as well, and will make you a favourite among both the children and adults! Enjoy!

Rainbow Cupcake Inside

Ingredients for 12 Cupcakes

125g unsalted butter

125g caster sugar

2 eggs

125g self-raising flour

1 tsp vanilla extract

3 tbsp milk

Red, blue, yellow and green food colouring

 

1 Preheat the oven to 200C. Cream together the sugar and butter until they have become pale and fluffy.

2 Beat the eggs in one at a time, adding a little flour after each egg. Continue adding until the ingredients are mixed.

3 Add the vanilla essence and mix. Then add the milk 1 tbsp at a time, mixing after each addition.

4 Divide the mixture into six bowls. In bowl one, add ½ cap of red food colouring; in bowl two, add ½ cap of red and ½ of yellow; in bowl three, add ½ cap of yellow; in bowl four, add ½ cap of green; in bowl five, add ½ cap of blue; in bowl six, add ½ cap of blue and ½ of red. Stir the colouring in to each mixture after adding.

5 Divide the purple mixture between the 12 cases. Repeat with the other mixtures in this order: blue, green, yellow, orange, red.

6 Bake for around 10-15 minutes. Once they have cooled, you can pipe the vanilla buttercream on top and for an extra wow-factor, add some sprinkles or other decorations.

Vanilla Buttercream

  • 75g butter, softened
  • 125g  icing sugar, sifted
  • ½ tsp vanilla extract

Using an electric whisk, beat the butter until pale and soft. Beat in the icingsugar and vanilla extract. Place into a piping bag and pipe on top of your cupcakes.

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