Rainbow Cupcakes

rainbow cupcakes

Cupcakes don't come more colourful than this! These gorgeous rainbow cupcakes feature layers of sponge topped with buttercream icing and sprinkles. 

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 12 people

Preparation

Preheat the oven to gas 4, 180ºC, fan 160ºC.

Line a 12-hole muffin tin with paper cases.

Using a hand-held mixer, beat together the butter and sugar until pale and fluffy.

Whisk in the eggs and then fold in the flour, vanilla extract and milk.

Divide the cake batter evenly between 6 bowls.

Add enough food colour gel to each bowl to give a strong shade.

Spoon the mixture between the paper cases, one colour at a time.

It’s best to drizzle around the edge and then encourage it to fill in the centre.

Don't mix too much or the colours will run.

Bake for 15-20 minutes, or until light and spongy to the touch.

Cool on a wire rack.

Meanwhile, make the icing by beating together the butter and icing sugar until light and creamy.

Whisk in the vanilla extract and cream cheese.

Put into a piping bag and swirl some icing on top of each cake.

Scatter over the sprinkles.

Ingredients

250g butter, softened
250g caster sugar
4 medium eggs
250g self-raising flour
1 tsp vanilla extract
2 tbsp milk
gel food colour, in a variety of colours
coloured sprinkles, to decorate

For the Cream Cheese Icing

200g butter, softened
400g icing sugar
1 tsp vanilla extract
150g light cream cheese

Ingredients

250g butter, softened
250g caster sugar
4 medium eggs
250g self-raising flour
1 tsp vanilla extract
2 tbsp milk
gel food colour, in a variety of colours
coloured sprinkles, to decorate

For the Cream Cheese Icing

200g butter, softened
400g icing sugar
1 tsp vanilla extract
150g light cream cheese

Preparation

Preheat the oven to gas 4, 180ºC, fan 160ºC.

Line a 12-hole muffin tin with paper cases.

Using a hand-held mixer, beat together the butter and sugar until pale and fluffy.

Whisk in the eggs and then fold in the flour, vanilla extract and milk.

Divide the cake batter evenly between 6 bowls.

Add enough food colour gel to each bowl to give a strong shade.

Spoon the mixture between the paper cases, one colour at a time.

It’s best to drizzle around the edge and then encourage it to fill in the centre.

Don't mix too much or the colours will run.

Bake for 15-20 minutes, or until light and spongy to the touch.

Cool on a wire rack.

Meanwhile, make the icing by beating together the butter and icing sugar until light and creamy.

Whisk in the vanilla extract and cream cheese.

Put into a piping bag and swirl some icing on top of each cake.

Scatter over the sprinkles.