Rainbow Cupcakes

Rainbow Cupcakes

I’ve wanted to make Rainbow Cupcakes for SO long! I thought August was the perfect month to make them in as there are so many Pride celebrations happening, and rainbows displayed everywhere. It’s really got me into the happy colourful spirit of rainbows. The Rainbow Cupcakes sponge is flavoured with vanilla and then coloured with the six classic rainbow colours. I’ve topped them with clouds of whipped cream, marshmallows and some ‘gold coin’ sprinkles.

Jump straight to the recipe!

To make the sponge I started by creaming together the butter and sugar, then I whisked in the eggs and vanilla extract.

Then I added the self raising flour and whisked until smooth.

 

I divided the cupcake batter between 6 bowls, then coloured them each a different colour of the rainbow.

 

I divided each colour into the cases as evenly as I could.

They baked for 20 minutes, then I left them to cool completely.

What is the best food colouring to use?

You need to use a good quality bake stable food colouring to get those beautiful bright colours to stay vibrant after baking. I like to use Pro Gel, which I get from Amazon usually. If you scroll down there are links to the colours I used (these are affiliate links and I receive a small amount if you purchase, but it does not affect the cost to you). Another good brand for food colouring is Sugarflair.

Rainbow Cupcakes

Do I have to top them with whipped cream?

I’m a huge whipped cream fan and I loved the idea of clouds of cream on top of the Rainbow Cupcakes, however if you prefer buttercream you can find a vanilla buttercream recipe in my blog post for Funfetti Vanilla Cupcakes.

Rainbow Cupcakes

As well as their fabulously colourful appearance these Rainbow Cupcakes were absolutely yummy!

More rainbow recipes…

Lemon Rainbow Cake
Lemon Rainbow Cake

Rainbow Cupcakes
5 from 7 votes
Print

Rainbow Cupcakes

Colourful cupcakes topped with whipped cream and marshmallows

Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the cupcakes

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 1 tsp Vanilla extract
  • Red, yellow, orange, green, blue and purple food colouring I used Pro Gel

For the topping

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 50 g Marshmallows I used gelatine free vegetarian Freedom Mallows
  • Gold sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases

  2. To make the sponge, mix together the butter and sugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and vanila extract and whisk well

  4. Then whisk in the self raising flour

  5. Divide the mixture equally into six bowls

  6. Colour each bowl with the food colouring so you have bowls of red, yellow, orange, green, bue and purple cupcake batter

  7. Divide each colour of batter one at a time between the cupcake cases

  8. Bake them for 20 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely

  9. Whip up the double cream with the icing sugar and vanilla, put into a piping bag and pipe swirls onto each cupcake, or dollop on with a spoon

  10. Decorate with marshmallows and gold sprinkles

  11. Serve immediately. Store leftovers in the fridge and eat within 2 days

If you like this, check out more of my Cupcake recipes!

Rainbow Cupcakes

Pin it for later!

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, Baking Crumbs hosted by Apply To Face Blog and Fiesta Fridays hosted by Of Goats & Greens and The Not So Creative Cook.

18 comments / Add your comment below

  1. 5 stars
    These are just so so pretty Kat! Love how vibrant all the rainbow colours are, the sign of really good food colouring! Whipped cream, marshmallows and those super pretty golden sprinkles sound like perfect topping for them too! Thanks so much for sharing with #BakingCrumbs 🙂

    1. I totally agree Cat, it’s a lovely change instead of buttercream and it lowers that sugar sweetness a bit.

  2. 5 stars
    Ooooh yum! Funnily enough we actually made rainbow cupcakes this week too. It was our first time and they came our surprisingly well. We decorated them with blue icing sky, white icing clouds and a rainbow made out of one of those long, wide ribbon like sweets you get in the pick and mix. My cake decorating skills aren’t a patch on yours (they looked a bit ‘rustic’) but the kids had a lot of fun. Thanks for linking up to #CookBlogShare. Eb x

Leave a Reply