Rainbow Cupcakes

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These colourful cupcakes are easy to make and taste light and delicious. Striking for a birthday party or any celebration. The buttercream is light and fluffy and adds a great finish to these beautiful rainbow cupcakes.

6 different colours of food colouring
rainbow sprinkles

For the Sponge
250g caster sugar
250g unsalted butter, softened
250g self-raising flour
1 tsp vanilla extract
5 large eggs
2 tbsp milk

For the Icing
300g unsalted butter, softened
600g icing sugar
2 tbsp milk
1 tsp vanilla extract

– Preheat the oven to 180°C / 160°C with a fan. Line a cupcake tin.

– Place all the ingredients for the sponge in a stand mixer. Beat for 2-3 minutes until light and fluffy.

– Divide the mixture equally between 6 bowls.

– Use a toothpick to add a different food colouring to each bowl while you mix. Stop adding it when you get the right colour.

– Transfer the different coloured batters into their own piping bag.

– Pipe a thin layer of every colour into the cases. Bake in the oven for 15-20 minutes.

– Remove the cupcakes from the oven and allow them to cool completely.

– To prepare the icing place the butter in a stand mixer. Whisk until light and creamy. Slowly add the icing sugar while you continue to mix. Add the milk and vanilla extract, and whisk for 1-2 minutes. Transfer to a piping bag with star nozzle.

– Pipe the buttercream on top of each cupcake and decorate with rainbow sprinkles.

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