rainbow cupcakes

Rainbow Cupcakes

rainbow cupcakes
Yields12 Servings
Cupcakes
 100 g unsalted butter (soft)
 225 g caster sugar
 2 eggs
 275 g plain flour
 1 tsp bicarbonate of soda
 2 tsp baking powder
 1 tsp vanilla extract
 120 ml milk
 Food Colouring (red, orange, yellow, green, light blue, royal blue & violet)
Frosting
 100 g unsalted butter (soft)
 2 tbsp milk
 1 tsp vanilla extract
 500 g icing sugar (sifted)
1

Preheat oven to 180°C. Line a 12 whole muffin tray with cupcake cases.

2

Using a freestanding mixer or handheld electric mixer cream the butter and sugar until pale and smooth. Add one egg at a time and allow it to get fully incorporated before adding the next. Add the vanilla extract.

3

In another bowl combine the dry ingredients flour, bicarbonate of soda and baking powder.

4

Add a third of the dry ingredients into the creamed butter. Then add a third of the milk and repeat this process until all the flour and milk are incorporated.

5

Separate the mixture between 7 small bowls. Add a little pin prick of food colouring to each of the bowls. I use chopsticks for this and to mix them. Mix each until smooth consistent colour is achieved.

6

Add a teaspoon of each batter to prepared muffin tray. Repeating if necessary, until all cupcake batter is added. Cases should be two thirds full. Using a toothpick, chopstick or point of a knife swirl gently just to combine slightly.

7

Bake in preheated oven for 25 minutes. To check they are cooked, insert skewer into centre of one of the cupcakes, when removed it should come out clean. Remove to a wire rack to cool.

8

For the frosting beat together half the sugar, butter, vanilla and 1 tablespoon of milk until smooth and almost brilliant white this can take several minutes. Then add the remaining sugar and beat for a further couple of minutes. If mixture is very stiff add the remaining milk and beat until a piping consistency is achieved. Fill a piping bag fitted with a star nozzle with frosting. (You can also use a palate knife to frost the cupcakes)

9

When cupcakes are completely cooled swirl a generous swirl of frosting on top of each.

Ingredients

Cupcakes
 100 g unsalted butter (soft)
 225 g caster sugar
 2 eggs
 275 g plain flour
 1 tsp bicarbonate of soda
 2 tsp baking powder
 1 tsp vanilla extract
 120 ml milk
 Food Colouring (red, orange, yellow, green, light blue, royal blue & violet)
Frosting
 100 g unsalted butter (soft)
 2 tbsp milk
 1 tsp vanilla extract
 500 g icing sugar (sifted)

Directions

1

Preheat oven to 180°C. Line a 12 whole muffin tray with cupcake cases.

2

Using a freestanding mixer or handheld electric mixer cream the butter and sugar until pale and smooth. Add one egg at a time and allow it to get fully incorporated before adding the next. Add the vanilla extract.

3

In another bowl combine the dry ingredients flour, bicarbonate of soda and baking powder.

4

Add a third of the dry ingredients into the creamed butter. Then add a third of the milk and repeat this process until all the flour and milk are incorporated.

5

Separate the mixture between 7 small bowls. Add a little pin prick of food colouring to each of the bowls. I use chopsticks for this and to mix them. Mix each until smooth consistent colour is achieved.

6

Add a teaspoon of each batter to prepared muffin tray. Repeating if necessary, until all cupcake batter is added. Cases should be two thirds full. Using a toothpick, chopstick or point of a knife swirl gently just to combine slightly.

7

Bake in preheated oven for 25 minutes. To check they are cooked, insert skewer into centre of one of the cupcakes, when removed it should come out clean. Remove to a wire rack to cool.

8

For the frosting beat together half the sugar, butter, vanilla and 1 tablespoon of milk until smooth and almost brilliant white this can take several minutes. Then add the remaining sugar and beat for a further couple of minutes. If mixture is very stiff add the remaining milk and beat until a piping consistency is achieved. Fill a piping bag fitted with a star nozzle with frosting. (You can also use a palate knife to frost the cupcakes)

9

When cupcakes are completely cooled swirl a generous swirl of frosting on top of each.

Rainbow Cupcakes

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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