Rainbow Cupcakes

by Barry Lewis


225g self raising flour

225g butter, room temp

225g caster sugar
4 eggs
1/2 tsp vinalla extract
2tbsp milk

150g butter, room temp
400g icing sugar
2tbsp milk
1/2 tsp vanilla extract

Gel food colouring of your choice

100’s & 1000’s sprinkles to finish

Here’s how to make some super gorgeous rainbow cupcakes – remember if you need to convert the ingredients, check out the ingredient conversion charts here.

So rainbow cupcakes are effectively cupcakes that are multi-coloured using a mix of different colour cake batters. In the video here we show you how to make rainbow cupcakes and present them in two different styles, one with very structured banded layers, other with a sort of marbled effect – enjoy!

For the cakes first cream together the butter and sugar before adding the remaining ingredients into your stand mixer (or alternatively do this by hand using a spatula / wooden spoon or electric whisk). Ensure the cake batter is smooth and lump free.

Pre-heat the oven to gas mark 4 or alternative (again see cooking conversion table).
Separate the cake batter into bowls in even portions (4 bowls is a good number) and dye each of them with a food gel until happy with the colour, ensure that it is nice and consistent and smooth in colour.

So for a stacked finish spoon one batter at a time into a case, ensuring each colour completely tops the other, pushing gently to spread with the back of a spoon works a charm here, keep going until you have used all 4 colours and are about 2/3rd’s of the way up the cupcake case.

For the marble effect ones spoon different colour cake batters into each corner of the cupcake case almost so they are in four portions of colour, continuing to stack high with more colour again til about 2/3rds of the way up. Use a tooth pick to swirl the colours together lightly at the top if you wish.

Whichever method you choose bake in the oven for 20 minutes of until the cakes are risen and a cocktail stick inserted into them comes out clean.

Meanwhile make the buttercream icing by beating together gently all the ingredients in a bowl / stand mixer, do this until lovely and smooth. Add a little more milk if it is too stiff.

Pipe the buttercream onto the cooled cupcakes and finish with the sprinkles on top – amazing!