Rainbow Cupcakes

Multi-colored cupcakes layered with vibrant batter, topped with smooth vanilla buttercream, festive sprinkles, and a classic glacé cherry decoration.

Baking Vegetarian Dessert Kids Colorful

Estimated Nutrition

Calories

327.3

kcal / serving

7855.2 kcal total

Carbs

52g

per serving

1248.5 g total

Fat

13g

per serving

312.4 g total

Protein

1.9g

per serving

44.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

240

Golden Caster Sugar

tsp

Baking Powder

0.5

tsp

Pure Vanilla Extract

500

Icing Sugar

tsp

Vanilla Extract

for frosting

piece

Hundreds And Thousands

to taste

Dairy

Unsalted Butter

at room temperature

240

Whole Milk

piece

Free-Range Egg

medium

250

Unsalted Butter

room temperature, for frosting

Fruits

piece

Glacé Cherries

GrainsCereals

240

Plain Flour

NutsSeeds

pinch

Salt

Other

piece

Food Colouring

different colors such as red, yellow, green and blue

Method

Pipe the frosting onto cold cupcakes and decorate with sprinkles and a glacé cherry.

Divide the batter into four bowls and mix a different food coloring into each bowl.

Layer the colored batters evenly into the cupcake cases without mixing them together.

Bake for 20 to 25 minutes until the sponge is firm and a skewer comes out clean.

Beat the flour, sugar, baking powder, salt, and butter together, then mix in half the milk.

Whisk the eggs, vanilla, and remaining milk in a separate bowl and combine with the flour mixture until smooth.

Preheat the oven to 170°C and line two 12-hole cupcake trays with cases.

Cool the cupcakes in the tray briefly before moving them to a wire rack to cool completely.

Beat the butter until soft, then sift in icing sugar and vanilla to create a fluffy frosting.