Rainbow Cupcakes
Bright and cheerful rainbow cupcakes, perfect for any occasion, combining fluffy cake with creamy buttercream and vibrant colors.
Ingredients
For the cupcakes
- 225 g softened margarine or unsalted butter
- 225 g caster sugar
- 4 large eggs lightly whisked
- 225 g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp whole milk
- Strong gel food colourings in purple, blue, green, yellow, orange, and red
For the buttercream
- 120 g softened unsalted butter
- 1 tsp vanilla extract
- 240 g icing sugar, sifted if needed
- 1 tbsp milk
For topping
- 4 tbsp rainbow sprinkles
Instructions
Preparation
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas, 4. Place paper cases into a 12-hole muffin tin.
- In a large bowl, mix the butter, sugar, eggs, flour, baking powder, vanilla, and milk. Beat for 2–3 minutes until the batter is smooth and well blended.
- Divide the batter evenly into 6 small bowls. Tint each bowl a different colour: purple, blue, green, yellow, orange, and red.
- Spoon or pipe the coloured batters into the cupcake cases in layers, starting with purple and continuing in the same order as listed, finishing with red.
Baking
- Bake for 20–23 minutes, or until a skewer inserted in the centre comes out clean. Let the cupcakes cool fully.
Buttercream Preparation
- To make the buttercream, beat the butter until pale and smoother in texture.
- Mix in the vanilla and then add half the icing sugar and beat. Add the rest along with the milk and continue beating until smooth and fluffy.
Decorating
- Transfer the frosting to a piping bag with a star tip and pipe onto the cooled cupcakes.
- Finish with rainbow sprinkles and serve right away, or keep in an airtight container for up to 3 days.
Notes
Store cooled, frosted cupcakes in an airtight container to maintain freshness. For longer storage, freeze un-frosted cupcakes wrapped individually. Thaw before frosting for best results.