Cooking up a rainbow
ummer's raising her pretty head, the bank holiday is just around the corner, and we've got the perfect thing to celebrate! Make sure your brunch tables and picnic blankets look the part with these pretty and delicious rainbow cupcakes, and give yourself one more reason to smile.
Ingredients (makes 12 small cupcakes)
- 80 g soft butter
- 280 g of sugar
- 240 g flour
- 3 tsp baking powder
- 240 ml milk
- 2 eggs
- ½ tsp vanilla extract
- 1 pinch of salt
- Food colouring (at least two colours)
- 250 g icing sugar
- 80 g soft butter
- 25 ml milk
- A few drops of vanilla extract
Prepare the batter by using an electric beater to blend the butter with the sugar until it has a creamy consistency. Slowly add the flour, baking powder and salt, and stir in half of the milk. Place the eggs, vanilla extract and remaining milk in a separate bowl and blend until it becomes foamy. Pour the wet mixture into the first bowl and mix together until smooth.
Divide the batter into separate bowls – the number of these depends on how many colours you wish to use, but we recommend using no more than four colours so that recognisable layers of colour are contained in each cupcake. Use a fork to blend the food colouring with the batter in each bowl. Line the cupcake tray with paper liners, then begin pouring in the first layer of colour using a fork to slowly drizzle the batter.
Continue to fill each liner with the different colours using a fork until the liner is approximately two thirds full. Bake the cupcakes at 180 degrees Celsius for 20-25 minutes or until baked right through (you can test this by inserting a knife or skewer – if it comes out clean your cupcakes are ready).
Allow the cupcakes to cool down completely on a baking tray. Remove the paper liner on each to show off the marbled colours, and then using a piping bag or knife to ice each cupcake. Enjoy!